Superfood Review – Lucuma plus Lucuma Custard Recipe

imageThe next superfood I’m going to look at is lucuma, even though it’s the most recent that I’ve discovered.

As with a number of the superfoods, lucuma is  a native of South America, originating in the Andean valleys of Peru.  However, it is now widely grown in Bolivia, Costa Rica, Laos and Vietnam.

The suptropical fruit is sometimes called eggfruit in English, due to its flesh, which is similar in texture to a hard-boiled egg, though is said to taste of maple and sweet potato.  As for nutritional value, lucuma is high in carotene, iron, vitamin B3 and other B vitamins, and is also low GI.

Lucuma is generally purchased in powdered form in western countries, and this is how I also found it.  As opposed to the maca, I found the flavour of lucuma to be very mild, with a vaguely caramel undertone.  The below custard recipe was really lovely, and I know it will become a regular dessert or treat, sure to become a real favourite.


Original recipe from The Raw Food Family:

Lucuma Custard


  • 1 cup warm water
  • 1 cup cashews
  • 1-2 bananas
  • 1/2 cup lucuma powder
  • 1 vanilla pod/vanilla powder to taste


  • Blend together until super-creamy and enjoy!


My Notes

This recipe is so ridiculously easy, that it would be great for a quick and simple dessert, breakfast, snack…

I actually followed this recipe to the letter, with no changes, and no problems!

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