The first time I tasted the pulp that surrounds the seeds in a cacao pod—the seeds that ultimately become chocolate—I was amazed by the burst of tangy, tropical fruit flavor. The pulp tastes nothing like chocolate, but it plays a vital role in developing the flavor of cacao beans as they ferment, an essential part of the chocolate-making process. Like chocolate, the pulp is loaded with antioxidants, magnesium, B vitamins, and other nutrients.
I have a limited supply of 3 oz. pouches of 100% cacao pulp, shipped to me from a Rainforest Alliance Certified cacao farm in Guayaquil, Ecuador, for local pickup or shipping. Aside from having the opportunity to taste the pulp without visiting a cacao plantation, you can use it to make delicious smoothies. I’ll include three tried-and-true recipes with your order, and I’ve posted a short video demonstrating how to make a cacao fruit smoothie.
Shipping (Priority Mail, US only): $10 flat rate. Additional charges may apply for large orders. See the About section for more information on shipping and returns.
Local Pickup: Free, by appointment, in Newton, MA.