https://hort.purdue.edu/newcrop/morton/lucmo.html
This is a rare case of a species of ancient cultivation, little-known outside its homeland, that has recently found a place in modern food processing. The lucmo, Pouteria lucuma O. Ktze. (syns. P. insignis Baehni, Lucuma obovata HBK. and perhaps L. bifera Mol.; also Richardella lucuma Aubr.; Achras lucuma Ruiz & Pavón ), is called lucumo in Chile and Peru; lucma in Ecuador; lucuma or rucma in Colombia; and mamón in Costa Rica.
The fruit is eaten raw, out-of-hand, when fully ripe but Costa Ricans find that, though the flavor is appealing at first, one soon finds it repulsive because of the peculiar aftertaste. The lucmo has been stewed in sirup, used as pie-filling, and made into preserves. Currently, some fruits are being shipped from Chile to England where they are being used in making ice cream. A dehydrated, powdered product is being produced by a tomato cannery in Peru.