Some of you might say “That’s not a dessert”, or even “What the hell is lúcuma?”, but I assure you that this is the main ingredient in some of the tastiest desserts here in Peru. So, yes, technically not a dessert in itself, but a major player in the dessert arena, and I could not make a list of Peruvian desserts without it.
Lúcuma is a fruit native to Peru and I have not noticed it to be eaten commonly as a raw fruit. It has quite a burnt taste about it, but when mixed with ingredients for ice creams or mousses, it lends a caramel note to the dish, which is just beautiful. The colour is a deep yellowy-orange, not that far removed from an egg yolk or a sweet potato perhaps. Which is a coincidence because a sweet potato also gives a sweet, caramel flavour to dishes when cooked. When sliced in half, the lúcuma looks like an orange avocado, due to its green skin and large brown seed in the middle.
The fruit is most commonly used mixed with dairy ingredients to make ice cream, smoothies and mousses, and it also partners very well with chocolate.
Where would I recommend in Lima to eat a lúcuma dessert?