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cacao fruit
ORIGIN:
American Tropics.
DESCRIPTION:
Cacao pods grow directly on the trunk of the tree. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. The seeds of the cacao fruit are used to make cocoa and chocolate.
The (unprocessed) fruit is mild tasting with a subtle bittersweet chocolate flavour.
AVAILABLE:
All year round.
CONSUMPTION:
Peel the cacao beans with a knife or your fingernails - soaking them for 30 minutes in hot water makes peeling easier. Eat them straight to experience the taste of raw chocolate or blend them in a smoothy or in tea. Try to crush them in ice-cream!
