Cacao Fruit (2 pods)

The cacao pod has an elongated or oblong shape. When it's ripe, the cacao fruit has a colorful appearance, with a thick, tough rind that turns from green to yellow, orange, or red, depending on the variety. The fruit pods grow directly from the trunk and branches of the cacao tree.

Inside the cacao fruit, you'll find a unique arrangement of components. The main parts include:

1. Cocoa Seeds/Beans: These are the seeds of the cacao fruit, and they are the primary ingredient used to make chocolate. The beans are embedded in a sweet-tasting, mucilaginous pulp that surrounds them. The beans have a more complex flavor profile. When they are roasted and processed, they develop the characteristic chocolate flavor. Raw cacao beans are typically bitter and somewhat astringent.

2. Pulp: The pulp is a sweet, edible substance that covers the cocoa beans. It has a citrusy, fruity, and somewhat tangy flavor. It's an essential part of the flavor profile of cacao and plays a crucial role in the fermentation process.

*Each order includes 2 cacao pods*

If you're looking to upgrade your tropical garden, you can also have your own cacao tree!

Flavor

The flavor profile of the cacao fruit is a combination of the different components found inside. The pulp is sweet and has notes of tropical fruits such as citrus, mango, and even a hint of lychee. It is known for its unique, refreshing taste, which contrasts with the deeper, earthy, and bitter flavor of the cocoa beans themselves.

The cocoa beans, when roasted and processed, develop a rich and familiar chocolate taste that can range from slightly nutty and earthy to fruity and even floral, depending on the variety and origin of the beans. The flavor of the beans can also have subtle hints of vanilla, caramel, and spice, creating a broad spectrum of chocolate flavors.

How To Eat

To open a cacao pod, use a knife to cut through the rind and access the fresh seeds and sweet pulp inside. Do not bite into the seed, just consume the pulp around it. Enjoy!