Monkey cacao

Theobroma angustifolium

nuts & seeds

A wild cacao tree whose seeds Indigenous peoples used to make chocolate, white cacao.

Origin

From southern Mexico to Panama

Season (United States)

all year round

Preparation

The sweet pulp is sucked raw from around the seeds; the seeds themselves are roasted before being ground.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

Its sweet pulp attracts monkeys, coatis and raccoons, hence its name, monkey cacao.