Monday, August 9, 2010


The lucmo was first seen by Europeans in Ecuador in 1531. It is native and cultivated in the highlands of western Chile and Peru and possibly southeastern Ecuador where it is known to have been cultivated since ancient times.

The fruit is shape oblate, pointed or depressed at the apex; 3 to 4 inch long, with thin, delicate skin, brownish-green more or less overlaid with russet, and bright-yellow, firm, dry, mealy, very sweet pulp, permeated with latex until almost overripe. There may be 1 to 5 broad-oval, dark-brown, glossy seeds with a whitish hilum on one flattish side.

The mature fruits are edible after they have been picked from the tree and kept on hand for several days. The fully ripe fruits can be eaten raw, out-of-hand. It's flavor is appealing at first, but it become soon repulsive because of it's peculiar aftertaste.

The lucmo has been stewed in sirup, used as pie-filling, made into preserves, and used in making ice cream.

Kiwifruit (Chinese Gooseberry)

Kiwifruits are native to the Yangtze Valley of China. The Seeds from China were taken to New Zealand and planted in 1906. The kiwifruit is borne on a vigorous, woody, twining vine or climbing shrub reaching 30 ft. The fruit is colored brown, egg sized and covered with fuzz and up to 2 1/2 inch long.

When sliced, the cross-sections are very attractive. It has emerald-green flesh with rows of small, edible seeds, and a light cream colored center. Its flavor is similar to a blend between strawberry and pineapple.

Fresh kiwifruit can be eaten by peeled and sliced. The kiwifruit is high in vitamin C and can be used as a tenderizer when rubbed on meats.

Kiwifruits can be kept for up to six months, at a temperature slightly above freezing and at a relative humidity near 90%.