Lucuma, botanically classified as Pouteria lucuma, is a rare, ancient fruit belonging to the Sapotaceae family. There are many naturally occurring varieties of Lucuma found throughout the Andean highlands of South America, and the fruit can be further classified into two subgroups known as hard or silky fruits. The fruits most often seen in fresh markets belong to the silk fruit subgroup, as the pulp is softer, sweeter and more palatable. Lucuma is also known as Lucmo and Eggfruit, a description given from the fruit’s dry, yellow pulp, and Andean civilizations have used the fruits for centuries as a source of nutrients. In modern times, Lucuma has remained localized to its native regions, and the trees are often seen planted near houses where the fruits are gathered as needed. Lucuma is a staple fruit of the Inca people and is an important part of the culture and festivities of Chile.
Lucumas are small to medium-sized fruits that usually measure 4 to 6 centimeters in diameter. They have a curved, oval oblong shape similar to an egg or an avocado. The stem end is surrounded by a small patch of brown-pink on the hard, smooth and thin skin, which has various shades of dark green, light green and brown. Depending on the type and degree of ripeness, the yellow flesh under the skin can be firm or mushy and usually has a dry, gritty and starchy texture. In addition, there are 1 to 5 shiny, smooth and brown seeds inside the flesh. When lucuma is ripe, it has a distinctive flavor that is sweet and syrupy, with notes of maple syrup, sweet potato and caramel.
