I use lucuma in my protein shakes to add a little natural sweetness and vitamin B. I also pop it in my porridge with cacao butter, but that’s a whole other story. If you’ve not got lucuma in your life yet, you really should!
Lucuma is native to Peru and grows across northern South America. Known for its sweetness and maple syrup-esque flavour it makes a great alternative to traditional sugars and sweeteners. With a low GI score and rich in vitamin B and fibre, Lucuma powder can be added to drinks, puddings, desserts and even nut butters.
The fruit itself is about fist size and green, but the flesh is bright orange and has a similar density and feel to squash. It is one of the most popular dessert flavourings in South America, as ubiquitous as vanilla is in Europe.
Given its fruity flavour, lucuma can be used as a low GI sweetener – great as it keeps blood sugar levels stable and helps us avoid sugar spikes and lows. Similarly, lucuma is loaded with healthy carbohydrates which are essential for providing the body with fuel and maintaining brain function. Lucuma has the same amount of calcium as a glass of cows’ milk and is rich in beta-carotene (great for maintaining a good complexion).
I’ll be sharing more recipes using lucuma over time, but for now you’ll have to make do with my protein recovery shake.