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Lucuma bifera

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LĂșcuma
Branchlet with leaves, flowers and fruit of Lucuma bifera: Fruit cut in half shown on top left of image
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Ericales
Family: Sapotaceae
Genus: Lucuma
Species:
L. bifera
Binomial name
Lucuma bifera
Synonyms[2]
  • Achras lucuma Ruiz & Pav.
  • Lucuma obovata Kunth
  • Lucuma obovata var. ruizii A.DC.
  • Lucuma biflora J.F.Gmel.
  • Lucuma obovata Kunth
  • Lucuma obovata var. ruizii A.DC.
  • Lucuma peruviana J.St.-Hil.
  • Lucuma turbinata Molina, tentatively listed as a synonym
  • Pouteria insignis Baehni
  • Pouteria lucuma (Ruiz & Pav.) Kuntze
  • Richardella lucuma (Ruiz & Pav.) AubrĂ©v.

Lucuma bifera (synonym Pouteria lucuma) is a species of tree in the family Sapotaceae, cultivated for its fruit, the lĂșcuma. It is native to the Andean valleys of Colombia, Ecuador, Peru, Bolivia, and northern Chile.[2][3][4]

Description

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This evergreen tree is up to 20 m (66 ft) tall, and has greyish-brown, fissured bark, which produces a milky white exudate.[5][6][7] The end of branchlets and the petioles are covered with short, brown hairs.[6][7] The leaves are simple, oblanceolate to elliptical, up to 25 cm (9.8 in) long and 10 cm (3.9 in) wide, and glabrous (or sometimes slightly hairy on the underside) grouped at the end of the branches.[5][6] Flowers are solitary or in fascicles, small, axillary, with hairy sepals and a corolla forming a tube 1.0–1.8 cm (0.39–0.71 in) long, greenish white, with five lobes, five stamens, five staminodes, a pubescent ovary, and a style 0.8–1.5 cm (0.31–0.59 in) long.[5][6] The fruit is globose, 6–12 cm (2.4–4.7 in) long, glabrous, and russet to yellow when mature; the pulp is bright yellow; the one to several seeds are 1.8–3.5 cm (0.71–1.38 in) long, dark brown, and glossy.[5][6]

Lucumas.

History

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Representations of lĂșcuma have been found on ceramics at burial sites of the indigenous people of coastal Peru.[4] The Moche people had a fascination with agriculture and often chose to represent fruits and vegetables, including lĂșcuma, in their art.[8]

The fruit was first seen and reported by Europeans in Ecuador in 1531.[4][9]

Distribution and habitat

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The area of origin of L. bifera is located in the Andes of Colombia, Ecuador, Peru, Bolivia, and northern Chile,[2] at temperate elevations of 2,700–3,000 m (8,900–9,800 ft).[4]

Cultivation

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Moche culture pottery representing lucumas.

In addition to Peru, the fruit is grown also to a limited extent in Bolivia, Chile and Costa Rica. Attempts at growing lĂșcuma in Florida's climate are typically not successful.[4] The fruit is successfully grown in Vietnam, where it is known as lĂȘkima.

In Peru, harvesting season is from October to March and in Chile from June to November.[3]

Lucuma[5][7]
Nutritional value per 100 g (3.5 oz)
Energy414.5 kJ (99.1 kcal)
1.5 %
Dietary fiber1.3 %
0.5 %
1.5 %
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
1%
0.01 mg
Riboflavin (B2)
11%
0.14 mg
Niacin (B3)
12%
1.96 mg
Vitamin C
2%
2.2 mg
MineralsQuantity
%DV†
Calcium
1%
16 mg
Iron
2%
0.4 mg
Phosphorus
2%
26 mg
Potassium
16%
470 mg
Sodium
0%
6 mg
Other constituentsQuantity
Water64.8 - 72.3 %
†Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11]

Uses

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When eaten raw, the very sweet fruit is bright yellow and has a mealy and dry texture.[4] In Peru, it is more commonly used as a flavor in juice, milk shakes, and especially ice cream. Its flavor in such preparations has been described variously as being similar to sweet potato, maple syrup, or butterscotch. In Peru, manjar de lĂșcuma (dulce de leche with lĂșcuma purĂ©e) is a dessert. Multiple sources describe it as the most popular ice cream flavor in Peru [12] and one of the most popular fresh fruits.

Nutrition

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LĂșcuma pulp has a 64-72% moisture content.[5] The pulp also contains glucose, fructose, sucrose, inositol, citric acid, and succinic acid.[5]

References

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  1. ^ Botanic Gardens Conservation International (BGCI) & IUCN SSC Global Tree Specialist Group. 2019. Pouteria lucuma. The IUCN Red List of Threatened Species 2019: e.T145585581A145653903. https://dx.doi.org/10.2305/IUCN.UK.2019-2.RLTS.T145585581A145653903.en. Accessed 14 April 2025.
  2. ^ a b c "Lucuma bifera Molina". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 8 April 2025.
  3. ^ a b "CAPÍTULO I: LA LÚCUMA (in Spanish)" (PDF). University of Piura, Peru.
  4. ^ a b c d e f Morton JF (1987). "Lucmo". Purdue University, republished from p. 405–406. In: Fruits of Warm Climates. Julia F. Morton, Miami, FL.
  5. ^ a b c d e f g Janick, Jules; Paull, Robert E. (2008). The Encyclopedia of Fruit and Nuts. CABI. p. 837. ISBN 9780851996387.
  6. ^ a b c d e Pennington, T. D. (1990). Flora Neotropica Monograph Sapotaceae. New York Botanical Garden. pp. 383–385. ISBN 9780893273446.
  7. ^ a b c Duarte, Odilo; Paull, Robert (2015). Exotic Fruits and Nuts of the New World. CABI. pp. 117–123. ISBN 9781780645056.
  8. ^ Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the Museo ArqueolĂłgico Rafael Larco Herrera. New York: Thames and Hudson, 1997.
  9. ^ Lesser-known and under-utilised plant resources Ameenah Gurib-Fakim - 2005 - Page 59
  10. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  11. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
  12. ^ "Lucuma".
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