PERU'S FRUIT BASKET Peru can claim to have given the world the extraordinary fruits like lucuma, the custard apple (chirimoya), the guanabana and the grenadine, as well as other fruits like the pacae, or friar's plum. When one wanders through Peruvian markets, they always stand out for their colorful fruit section, well-stocked year-round with different types of avocado, pears, grenadiens, tangerines, papayas, pineapples, bananas, mangos, melons. The variety and constant availability of the fruit on sale is thanks to the unique geography and topography of Peru, located south of the Equator and split in two by the Andes. This has given rise to two-thirds of the more than 120 eco-climates to be found in the world, and make it possible to harvest the same product in different parts of the country during different seasons. The new trend of Peruvian cooking to led more importance to native products. That has egged Peruvian chefs to dream up new sauces based on fruit like the aguaimanto (the so-called Inca cherry) or a novel blend of passion fruit with the ají chili pepper. Another fruit which is becoming increasingly popular in sauces is the sauco or elderberry. Fruits also play an important role in regional cooking. For example, green bananas are used in classic Piura dishes like seco de chabelo and majado in the jungle. SECRETS OF THE GOOD FRUIT JUICE At first sight it seems easy to prepare a good fruit juice or milkshake . However it is not for nothing that soda fountains have spend decades gathering experience. In fact there are a few golden rules to make the perfect fruit juice: start with the right section and conservation of the fruit and then check which fruits make the best combinations. This art includes knowing about aspects like temperature and the preparation of the right concentrate to blend certain juices (the use of extracts or boiled fruit concentrate instead of water). One Lima fruit juice shoppe.