When Timon and I visited Peru last year for Mistura, we couldn’t help noticing the prevalence of lucuma. No wonder – it’s a plentiful, local fruit in Lima and it tastes really good (especially in ice cream).
Since then, I’d been looking for a cool way to incorporate it into the menu and after some brainstorming with Michelle, we’d decided that the Kyoto Cream Puffs would be the perfect vehicle. If you haven’t stopped by for a taste yet – now’s the time…
More on Lucuma:
*It’s a subtropical fruit; native to the cool highlands/coastal valleys of the Andean Region [think: Peru, Ecuador, Chile...]
*It’s got a dry/starchy flesh but a super unique flavor – very similar to maple syrup.
*On my search for more information I came across a really great blog: Peru Food. Check it out – they’ve got a good summary and some ideas for lucuma use in desserts.
