HerbaZest Lucuma Powder Organic – 16oz (454g) – Vegan & USDA Certified – Delicious & Fiber Packed – Tasty Addition to Smoothies, Desserts, Ice Cream & More – Not a Sugar SubstituteUSDA Organic

I make smoothies with this powder, bring back memories when I used to live in Peru :)

Made ice cream with it. everyone loved it! Excited to try in pies and other desserts. Delicious fruit!

I used in my smoothie some days a week, the flavor is excellent, and this power have a lot of nutrients for your body.

First: 22 grams of carbs in 2 tablespoons, which is about the same sweetness as two teaspoons of sugar (about 8 grams of carbohydrate). Lucuma powder is not very sweet. But it is loaded with carbs! In the product description, there is no mention of carbs. But it is on the package label.So, you have to use a lot of it.Second… very high carbsThird… it does not dissolve wellFor these three reasons, I’d return it if that was an option.Your experience may vary.Taste… not terrible.For my morning chai, I’ll stick to Monkfruit. Better all around.

I read an article saying lucuma powder was a good sugar substitute. It has more health benefits than sugar, but don't expect a sweet flavor. I used it in my coffee, and the first thing I noticed is that it doesn't dissolve, because it's a powder, it stays suspended so you have to keep stirring the coffee to keep it mixed. It did add a grassy or tea-like flavor to the coffee, which I didn't mind. In a smoothie, it would be perfect.

This is useful for adding flavor like vanilla extract or a spice. I did not appreciate this subtle flavor until I followed a manufacturer's recipe for "oatmeal balls". If you are unfamiliar with how to use it, I suggest using a manufacturer's recipe; it is a very fine balance between tasting the flavor and getting it to work in a recipe with other ingredients and flavors. Normally I don't strictly follow recipes but it was helpful this time.

Bought it for a more nutritious natural sweetener in my coffee. Here’s what I think:Not very sweet so I added 2 heaping Tb to my equivalent 1 tsp of honey. The bottom of the cup was an unappetizing sludge but it was sweet if chalky. The flavor was mildly fruity and complex, possibly tasting of fructose or sorbitol. But not sucrose. Definitely no aftertaste like you get with stevia or other alternate sweeteners. I would be interested to know which kinds of saccharides are found in this fruit. (Sucrose/table sugar, glucose, fructose and others are saccharides. Sorbitol, manitol, etc. are saccharides and sugar-alcohols)Bottom line: while in theory I like the idea of fiber, not in my coffee. Maybe it will be good in banana bread or smoothies.

Since the US does not sell fresh or frozen Lucuma, this is the closest thing I have found. Mixed with heavy whipped cream and sugar, it ends up tasting just likew fresh lucuma. Add it to merengue and voila. You will have the best desseret ever, gluten free.