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4 exotics fruits from Peru

Fall in love with the sweetness and acidity of 4 out of the more than 600 species of fruits that exist in the Andean country, Peru.

 

Chirimoya

(Annona cherimola Mill)

Native from the Northern Andes of Peru

Sweet as honey fruit from Northern Peru, which is rich in vitamin C. Externally it is green like the majestic mountains of Peru, but upon opening it, you will discover its soft and fleshy pulp, white as snow.

You can enjoy this exotic fruit fresh or in juices, desserts, ice creams, and smoothies.

Production area: On the coast and inter-Andean valleys of the Sierra de Lima, Cajamarca, Ancash, Piura, Lambayeque, Huánuco.

Taste the Chirimoya in our culinary experience Marcelo Batata Cooking Class, the best cooking class in Peru!

Lúcuma

(Pouteria lucuma)

Native to the Andean region of Peru, Chile, and Ecuador

One of Peru’s emblematic fruits that your palate will love for its special and subtropical flavor. This green fruit from the Andean valleys is known as the ‘Gold of the Incas’ for its vibrant yellow color inside and creamy consistency. It helps prevent diseases, fights diabetes and depression, and also serves as a natural energizer due to its properties.

Traditionally, you can consume the fruit fresh or enjoy it in juices, desserts, or ice creams, making it a very versatile exotic fruit.

Production area: Ayacucho, Cajamarca, Ancash, Moquegua, and Lima.

Like Chirimoya, Lúcuma is a sweet delicacy of Peruvian gastronomy that you will enjoy in our culinary experience Marcelo Batata Cooking Class, the best cooking class in Peru!

Aguaymanto

(Physalis peruviana)

Native to the Peruvian Andes

Ancestral fruit with a sweet and sour flavor that was cultivated in the Sacred Valley of Cusco and historically revered by the noble Andean people. Its characteristic vibrant orange color is small in size and rich in vitamins A, B, and C, proteins, and phosphorus.

Furthermore, in some areas of South America and in the Aymara region of the Andes, Aguaymanto is known as uchuva or uvilla, and in Quechua-speaking regions, it is called totopo, while abroad it is known as golden berry.

You can prepare beverages, sweets, yogurts, and desserts like mousse with this fruit.

Production area: Áncash, La Libertad, Cajamarca, Lambayeque, Ayacucho, Lima, Junín, Huánuco, and Cusco.

In our culinary experience Marcelo Batata Cooking Class, the best cooking class in Peru, you can taste it.

Tumbo

(Passiflora tripartita)

Native to the Peruvian Andes

Another fruit wealth of Peru is the famous Tumbo, also known as curuba, purush, or poro poro, which with its sweet and sour flavor and yellowish-green exterior and orange interior, reminiscent of passion fruit, is so versatile that in some regions it is transformed into wine or sauces. It is one of the fruits richest in vitamin C and one of the best antioxidants.

Although it can be consumed raw, you can also enjoy it in beverages, ice creams, muffins, and even in jam.

Production area: Áncash, Junín, Moquegua, and Huancavelica.

Discover the flavor of Tumbo in our culinary experience Marcelo Batata Cooking Class, the best cooking class in Peru!