He andean sancayo It is a kind of cactus that grows in the Peruvian highlands. It is an acid fruit, an ingredient to prepare the colca sour, a cocktail that imitates the pisco sour; the latter uses lemon juice as an ingredient. In the colca sour, the lemon is replaced by sancayo juice and the touch of acidity that this drink demands is more than covered, says Franklin Lajo, an official tourist guide for Adegopa and a specialist in cocktails.
The president of Aqp Pisco Club states that, given the lemon crisis and whose prices have skyrocketed due to shortages, the sancayo can be a good substitute. “Not necessarily to prepare a ceviche but for other preparations,” he adds. For example, in a lemonade, a vinaigrette, limoncello, soft drinks and everything related to cocktails. A sancayo-tinged cocktail has been experimented with and it beats the Italian limoncello, he says.
Sancayo is an alternative to face the shortage of lemon in the markets Lajo maintains that this fruit ripens in the mountains. It has several advantages for its cultivation, for example, it grows with little water. In a context of climate change, with fewer water reserves, it may be well suited.
The specialist refers to two scientific studies from foreign universities, with laboratory tests, which show its beneficial powers for health. It has a concentration of rosmarinic acid with antioxidant, anti-inflammatory, anticancer and antibacterial properties. Helps to regenerate the system
Source: Larepublica
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