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Foraging Lucuma
Rare here. Dry, maple-custard flavor when ripe.
Ripe: September–NovemberPeak: OctoberEat the: Fruit
What to do with it
- Scoop ripe flesh; maple-custard flavor
- Blend into ice cream or shakes
- Dry and powder as a sweetener
Ways to keep it
- Dry and powder as a sweetener
- Cultured cream (ferment)
- Freeze the pulp
About Lucuma
Lucuma bifera (synonym Pouteria lucuma) is a species of tree in the family Sapotaceae, cultivated for its fruit, the lúcuma. It is native to the Andean valleys of Colombia, Ecuador, Peru, Bolivia, and northern Chile.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.