Thirty-Five Peruvian Fruits, Then the Four-Course Class

Thirty-five fruits is the number, and it is worth pausing on, because most people can name six.

Peru sits across a coast, an Andean range and an Amazon basin, and the result is a fruit inventory that is genuinely hard to exhaust. Lucuma, cherimoya, granadilla, aguaymanto, camu camu: the ones with a reputation run out long before the list does. Everything you taste here is grown in the country.

The morning starts at Mercado 1 de Surquillo, which is the market that supplies Lima's better kitchens, and the guide walks you through what is on the stalls and why any of it matters.

Then transport to the kitchen, a pisco sour, and four Peruvian dishes cooked under an instructor and eaten by you.

Five hours. Two people minimum, fourteen maximum, in English, Spanish or German, with all the ingredients, the fruit, the transport from the market, water and juice.

Vegetarian on request. Tell them about allergies at booking. Children under ten need an adult.

Two practical notes. Leave the expensive jewellery at the hotel for the market, and this operator's sales are final: no refunds on cancellation. Hotel pick-up, beer and wine are not included.