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I ate raw cacao in Jamaica
May 10, 2007
1:35 am
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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I was in Jamaica for a much needed vacation and had the chance to taste many of the island’s exotic fruits. Included in the selection of fruits were cacao pods, which a local cut open for me. Inside the pod were 32 or so seeds, each encased in a thick layer of sweet and slightly tangy pulp. The beans themselves were difficult to access, as they kept slipping out of my hands as I tried to peel them.

Once I managed to peel a few of them, I discovered they were of a dark purple colour, which indicated that they were probably foresteros. The tree from which the pod was picked was not on a plantation, but rather in the jungle.

Anyone else ever had the chance to eat raw cacao pulp? It is quite nice and tastes like something between mango and strawberry.

Sean

May 10, 2007
3:53 am
seneca
USA
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May 22, 2005
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Very tasty stuff. In Brazil (and a few other select spots), the fruit pulp is the focus, rather than the seeds. You can often get frozen cacao juice if you’ve got a Brazilian market anywhere near you…

http://bittersweetcafe.blogspot.com
http://www.bittersweetcafe.com

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
May 10, 2007
7:03 am
Juan Francisco Mollinedo
Guatemala City, Guatemala
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February 16, 2007
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Yes. I tried it in the south coast of my Country in an experimental station researching Cacao in Guatemala. My experience was tasting true criollos from the Pod (pocha in spanish). It was a very sweet pulp and white-yellowish inside beans. By the way with heat going in the 30′s celcius, it was a quiet refreshing experience, after that in the same plantation we ate Mangoes and other fruits.

Just like heaven….what else can I say !!! Everybody should try it in their lifetimes…

Juan Francisco

Mayan Kakaw is Guatemala’s contribution to the gourmet world of chocolate

Juan Francisco Mollinedo Cacaos de Mesoamérica, S.A. ITZEL CHOCOLATE Guatemala   “Mayan Kakaw is Guatemala’s contribution to the gourmet world of chocolate”
May 10, 2007
8:11 pm
aguynamedrobert
California, USA
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July 5, 2006
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Yeah I’ve tried some cacao pulp as well…Just last summer when I went to Hawaii I got to try some…it is very slimy but the pulp(fruit) is very tasty as well…

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
May 10, 2007
11:13 pm
ducky
Portland, USA
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December 3, 2005
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I’m envious. It’s on my list of things to do before I die. Thanks for the description of it. Sounds wonderful.

May 24, 2007
9:15 pm
karashi
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May 22, 2007
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I’ve eaten cacao pulp in Trinidad (Uh, we kind of scoffed a brilliant yellow pod out of a field…) It was delicious and creamy. Strangely, though, the locals discouraged us from eating it – they have some superstition about it being bad for your respiratory health.

June 5, 2007
5:38 pm
Xocomalena
San Rafael, USA
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May 27, 2007
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I ate raw cacao in Bali (aka paradise) where it grows wild amongst cloves, coffee, avocado, papaya, mango, mangosteen, rambutan, jackfruit, coconut, banana…I could go on for days. There they call it “coklat” (pronounced ‘choclat’). The pods came in various colors, my favorite being a deep magenta the color of the most delicious lipstick. The beans were bright purple, and we often saw them laying out by the side of the road to dry. We tried to take some home (to California) but they were unfortunately quick to mold. We also tried to grow a few from sprouts but they died almost instantly–they really need a tropical climate.

http://www.thexocolatebar.com

I am fascinated by chocolate, from its origin to its production.

www.TheXocolateBar.com Sausalito, CA
August 9, 2007
8:41 am
Nicholas Zukin
Vancouver, WA, USA
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January 1, 2007
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My understanding is that the “juice” ferments quite easily. Anyone tasted true cacao liquor?