Pouteria obovata

Pouteria obovata, commonly known as lucuma or lucumo, is a tropical fruit tree that is cultivated in greenhouses or conservatories in our latitudes. Valued in South America for its sweet fruits with bright yellow flesh, it is often nicknamed the "egg-fruit" due to the appearance of its fruits, or "the gold of the Incas" because of its richness in vitamins, fibre, and antioxidants. Growing it in a pot allows it to be protected from winter temperatures by bringing it indoors. Its lush foliage and flavourful fruits are its main assets. Lucuma can spend the warmer season outdoors in a sheltered spot.

Pouteria obovata, or Pouteria lucuma, also called Planchonella obovata, belongs to the Sapotaceae family. Native to the Andes, this tree is mainly found in Peru, Ecuador, and northern Chile. It occurs naturally in inter-Andean valleys, where it grows between 1,500 and 3,000 metres above sea level, in humid mountain forests and cloud zones. This species has been cultivated for millennia by pre-Columbian civilisations, and its fruit, considered a nutritional treasure, was highly prized by the Incas. Over time, lucuma has been designated under various scientific names. Among its botanical synonyms are Achras lucuma, Lucuma bifera, Lucuma biflora, Pouteria insignis, and Richardella lucuma...

Lucuma is an evergreen tree that reaches a height of 8 to 15 metres when grown in the ground in South America. Its habit is upright, with a dense, rounded crown about 6 to 8 metres in diameter. In our climates, when grown in a pot, its growth will be much more modest. Its straight trunk bears brownish, slightly fissured bark, which releases white latex when cut. Young shoots are covered in a fine brownish down. Its foliage is dense. It consists of alternate, single, elliptical to oblong leaves, measuring between 12 and 25 cm long and 5 to 10 cm wide. They are leathery, dark glossy green on top and paler underneath, sometimes slightly hairy.

Lucuma flowers and fruits on the current year's wood. The flowering is inconspicuous. The flowers are small, measuring 1 cm in diameter. They are solitary or paired in the leaf axils. They have a white to cream corolla and emit a sweet fragrance. Flowering can occur several times a year but is usually more pronounced in spring and summer. The species is self-fertile, meaning a single tree can produce fruit. The presence of pollinating insects is essential for fruit set. For this reason, bees should be allowed into the greenhouse during flowering or the plant should be moved outdoors.

The lucuma fruit is an ovoid or conical berry, measuring between 7.5 and 10 cm long. When ripe, its thin skin turns a yellowish-green to brownish hue. The orange-yellow flesh is dense, dry, and mealy, with a sweet, sugary flavour reminiscent of caramel or maple syrup. Each fruit contains one to five large, smooth, dark brown ovate seeds. The highly nutritious fruit is rich in vitamins, minerals, and antioxidants, explaining its traditional use as an energising and medicinal food in Andean culture.

The fruits of Pouteria lucuma take about 8 to 9 months to ripen after pollination. In the southern hemisphere, particularly in Peru, the harvest generally runs from October to March, while in Chile, it occurs from June to November. The fruits reach ripeness when they fall naturally to the ground. However, to avoid damage from the fall, it is a good idea to pick them manually just before they detach. After harvesting, the fruits should be left at room temperature for several days to complete ripening. A sign of full ripeness is slight softness to the touch and the absence of latex when the skin is cut. Once ripe, the fruits can be refrigerated at a temperature between 13 and 15 °C for 2 to 3 weeks.

In Latin America, lucuma is commonly used to flavour desserts such as ice cream, cakes, custards, and yoghurts. Its dense, sweet flesh is also processed into purée or powder, making it easy to incorporate into various culinary preparations. Lucuma powder, obtained by dehydrating the pulp, is used as a natural sweetener in smoothies, pastries, and beverages, offering a healthy alternative to refined sugar due to its low glycemic index and richness in fibre, vitamins, and minerals.

Pouteria is a tree suited to subtropical climates and tropical mountain zones. It prefers well-drained, slightly acidic to neutral soils rich in organic matter. The tree suffers below 5 °C and thrives in temperatures between 8 °C and 27 °C. Indoors, ensure it is placed near a sunny window or consider using grow lights to compensate for the lack of natural light.