Left:Closeup of the inflorescence and edible fruits of the aguaje palm (Mauritia flexuosa). Right:The roots of maca (Lepidium meyenii) are rich in sugars, starches, protein, glucosinolates and essential minerals, particularly iron and iodine.

 
Left:Edible fruits of the umari tree (Poraquiba sericea). This species is cultivated in the lowland forest regions of Peru, generally at elevations below 500 m. Right:Edible fruits of the pomarosa (Eugenia inundata). This species of the myrtle family is widely grown in the Amazonian region of South America.

 
Left:. A collection of different oca varieties from Puno. Sweet varieties are served raw, dried or candied, while the sour kinds are made edible by a dehydration process or by cooking. Right:Fresh fruits of the lucuma (Pouteria lucuma) ready for sale in the Chiclayo market.

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