Cupuacu is native to the Amazon rain forests. The fruit is rich source of antioxidants. The pulp of the fruit is used in various skin and hair care products.
Cupuacu flowers in January. However, most Cupuacu flowers do not pollinate and die.
The Cupuacu tree is often compared with the cocoa tree because of their many similarities. The leaves start out pink and later turn green. However, unlike cocoa, fruiting happens on the branches.
Cupuacu is the national fruit of Brazil. Brazil is also the world's largest producer of this fruit.
- Origin: Amazon Basin, Brazil
- Common names: Cupuacu, Cupuassu, Copoasu
- Scientific name: Theobroma grandiflorum
- Botanical family: Malvaceae
- Edibility rating: 7/10
- Health Benefits: 7/10
Growing Cupuassu
Cupuassu prefers rich, loamy soil with a pH ranging from slightly acidic to neutral.
It grows to the size of a small tree of about 6 metres tall. It is shade-loving and doesn't require full, direct sun.
Plants start bearing fruit in 2–3 years. The Cupuacu tree may be pruned to keep the height manageable.
Harvesting Cupuacu
When on the tree, it is difficult to tell whether the fruit is fully ripe, as no visible change (colour or outer texture) happens to the fruit. When fully ripe, they fall to the ground, and thanks to its hard shell, the fruit does not spoil because of this.
Cupuassu Fruit Taste And Description
The fruits are large in size and have a hard shell. It has rich creamy pulp. When consumed raw, the fruit is palatable but sour in taste. It may not taste like everyone's favourite fruit.
Cupuacu is often mixed with other fruits or used to make shakes, shakes, and ice creams, as well as for baking purposes.
The processed pulp of Cupuacu is popular in South American countries. The seed extracts are used for cooking and also used in the cosmetic industry.
