Cacao pulp

Theobroma cacao

fruit

The white, mucilaginous pulp that coats the beans in the pod, tasting of lychee and mango, sucked raw or pressed.

Origin

Amazonia

Season (United States)

all year round

Preparation

The pod is opened and the pulp sucked from around the beans, which are spat out: raw, the beans are very bitter.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is its fermentation, around the beans, that gives rise to chocolate's aromas.