February 14, 2006
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.
February 16, 2007
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…
Mayan Kakaw is Guatemala’s contribution to the gourmet world of chocolate
July 5, 2006
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…
December 3, 2005
May 22, 2007
May 27, 2007
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.
I am fascinated by chocolate, from its origin to its production.