They made a shutdown in Seville but they could not see the wonderful blinding light of Andalusia, because jealously they were kept in the suitcase from my good Peruvian friend Luis, who brought them to me like an alive gift, a small piece of his loved Peru. "What you want that I bring you of my country? ", it had asked me before starting off in honeymoon trip. "Seeds of trees", I had answered him.
Flower of lucumo de seda.
Although in its wild state grows over the 1000 msl, in my garden lives wonderfully to only 80 msl. Also in Peru and Chile it is cultivated concerning the sea without no problem. Like the citruses, to lucumo it likes to live to total sun, being supported well a partial shade in its first years.
The pulp or mesocarp has an intense yellow color with a very sweet flavor and a very pleasant aroma. In the variety lucumo de seda the pulp is mealy of very smooth consistency. In the variety lucumo de palo the pulp has a lasts and signs consistency. In both cases the pulp represents 60% of the gross weight of the fruit.
Endocarp is membrane very fine of yellow color that surrounds several seeds of dark brown color with a lasts cuticle very shining, whose number can oscillate between one and five, although generally are two. Frequently the seeds begin to germinate within the fruit, as it is seen in the previous photo.
In the Andes the fruits of lucumo weigh between 150 and 250 grams, arriving to surpass a kilo in some cultivars. In my garden the weight of the fruits is something smaller, between 50 and 150 grams, perhaps by the drought of the Majorcan summer.
In the Andean countries the pulp is very appreciated from the antiquity by the natives, although usually it is not consumed in fresh given its mealy consistency. Have been archaeological rest of ceramics in the indigenous cemeteries of the coast of Peru with representations of this fruit. Personally I like to directly eat the very mature fruits to bites without peeling, but in the Andes they prefer to consume the pulp in the form of ice creams, beaten of milk, cakes, pies, desserts, infantile foods, fillings of cakes, added yogourt, etc... In Peru the pulp is dehydrated and reduced to dust and soon it is added like additive to all type of cooking preparations.
Lucumo of Peru is a fruit with a great future. It is foreseeable that in the next decades it is gaining new markets and new consumers anywhere in the world. It would be interesting to foment its culture between the Andean farmers.