This species is not tropical, but grows at temperate elevations–between 9,000 and 10,000 ft (2,700-3,000 m) in Peru. It is adapted to fairly dry locations.
The tree blooms and fruits all year. Mature fruits fall to the ground but they are not edible until they have been kept on hand for several days. Peruvian Indians bury them in stored grain, cured hay, chaff, dry leaves or other materials until they become soft.
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.
The wood is pale, compact, durable, and used for construction in Peru.