Creamy, cold, and unmistakably lucuma, with the fruit's naturally caramel-like flavor front and center. Evaporated milk gives it body while a little water keeps it drinkable: a quick Peruvian juice made for breakfast or an afternoon snack.
Wash and open the lucumas. Remove the seed, cut away all the ripe flesh, and discard the skin. The fruit should be yellow, soft, and fragrant; if it is hard or dry, the drink will taste chalky and be difficult to blend smoothly.
Add the lucuma flesh to the blender with the evaporated milk, sugar, and about half of the water. Blend for 40 to 50 seconds, until completely smooth and creamy with no pieces of fruit remaining.
Add the remaining water and the ice. Blend for another 10 to 15 seconds, just until cold and properly diluted. It should pour from the blender in a creamy but continuous stream
Turn what you find into an experience you can actually bring to your kitchen.
