“The Rise and Challenges of Lucuma: Could This Exotic Fruit Become America’s Next Superfood?”

The quest for the next big superfood seems to be an ongoing endeavor. While familiar foods like blueberries, avocados, and salmon have already earned this title, they are readily available in supermarkets. For an ingredient to truly achieve superfood status, it often needs to be exotic and relatively unknown to American consumers, while also boasting an impressive nutritional profile. Lucuma fits the bill perfectly.

Although lucuma is a popular fruit in its native Peru, most U.S. shoppers wouldn’t recognize it in a lineup, let alone be able to pronounce its name. This fruit is a nutritional powerhouse, packed with essential vitamins and minerals, including calcium citrate, which is known for its benefits in bone health. Additionally, its flavor resembles maple syrup, a trendy taste that is currently in vogue. It seems that lucuma could potentially dethrone kale from its superfood throne.

However, lucuma faces a significant hurdle: its scarcity in the U.S. Even an enthusiastic foodie searching for lucuma ice cream recipes on Pinterest would struggle to find fresh lucuma to use. The powdered version, which is widely available on platforms like Amazon, may ultimately be where this ingredient carves out its niche. In contrast, kale gained popularity partly because it was readily available at farmer’s markets and is easy to cultivate in various U.S. climates. When demand for kale surged, American farmers could quickly adapt by substituting some crops.

While lucuma is versatile and can enhance both sweet and savory dishes, it may be too challenging to cultivate in the U.S. or too expensive to import for consumers to become truly enamored with it. Other potential superfoods, such as tiger nuts and moringa, also meet the criteria for superfood status but have struggled to gain traction. Despite their impressive nutritional benefits, including calcium citrate, they simply haven’t resonated with consumers. Availability issues or unappealing flavors may be to blame. Like many coveted distinctions, the title of “superfood” is not easily attained.