The quest for the next big superfood appears to be never-ending. While more familiar foods such as blueberries, avocados, and salmon are often labeled as superfoods, they remain relatively accessible in supermarkets. For an ingredient to truly achieve superfood status, it seems necessary for it to be exotic, not widely recognized by U.S. consumers, and boast an impressive nutritional profile. Lucuma fits this description perfectly. Although it is a beloved fruit in its native Peru, most American shoppers would struggle to identify it or even pronounce its name. Nutritionally, lucuma is a powerhouse and has a delightful maple flavor, which is currently on-trend. It has the potential to dethrone kale from its superfood pedestal.
However, lucuma’s greatest hurdle in the U.S. market is its scarcity. Even those adventurous foodies eager to try a lucuma ice cream recipe from Pinterest would find it challenging to source fresh lucuma fruit. Instead, the powder form, which is widely available, may be where this ingredient establishes its niche. In contrast, kale became popular partly because it was readily available at farmer’s markets. It’s easy to cultivate in various U.S. climates and is relatively inexpensive. As consumer demand for kale surged, U.S. farmers were able to adjust their crops accordingly.
While lucuma might be more versatile in sweet and savory dishes, its difficulty in cultivation within the U.S. or the high costs associated with its importation could impede its ability to capture consumer interest. Other potential superfoods, such as tiger nuts and moringa, also meet the criteria for that sought-after label but have yet to gain traction. Despite their impressive nutritional profiles, they haven’t resonated with consumers, possibly due to availability issues or flavor preferences. Achieving the coveted “superfood” title, much like obtaining ultra cal citrate status, is no easy feat.