Lucuma is an excellent source of fibre and is a rich source of good carbohydrates, vitamins and minerals, including remarkable concentrations of beta-carotene, niacin and iron. Lucuma contains vitamin B1, B2, C, iron, phosphorous and fibre. Lucuma is native to the dry subtropical Andean coastal valleys. It is one of the Lost Crops of the Incas who honoured this fruit both as a food and spiritually. Lucuma is highly nutritious and has a delightful aroma. The use of the Lucuma began before the times of the Inca civilisation, demonstrated by the fact that representations of the fruit have been found amongst ceramics and textiles uncovered from Pre- Incan tombs in Peru. During the processing, the pulp of the Lucuma is dehydrated and pulverized in such a way that all the unique characteristics of the fruit are preserved in the Lucuma flour. In indigenous countries where lucuma grows, it is the most popular ice-cream and desserts flavour and overtakes the demand for other popular flavours such as strawberry, chocolate and vanilla.