Cupuacu is native to the Amazon rain forests. The fruit is rich in antioxidants and is also good for the skin.
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, which is also the world's largest producer of this fruit.
Cupuassu prefers rich, loamy soil with a pH ranging from slightly acidic to neutral.
It grows to the size of a small tree (5–6 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.
When on the tree, it is difficult to tell whether the fruit is ripe because no visible change happens to the fruit. When fully ripe, they fall to the ground.
The fruits are large in size and have a hard shell. When consumed raw, the fruit is sour in taste. Cupuassu may not taste like everyone's favourite fruit. It 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.
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Scientific name: Theobroma grandiflorum
Propagation method: Seedling
Plant size: Medium
Supplier: Saphal Agro
Cupuacu is native to the Amazon rain forests. It has a chocolate-pineapple flavour and is often consumed as smoothies, shakes and ice-creams. It is high in nutritional value. The pulp of the fruit is used in cosmetics.
See more on growing cupuacu.
