Cupuacu Fruit Scientific Name, Theobroma grandiflorum, commonly known as Brazilian Cocoa, Copoasu, Large-Flowered Cocoa, is a tropical rainforest tree that is related to Cacao.
Common throughout the Amazon basin, it is widely cultivated in the jungles of Colombia, Bolivia and Peru and the north of Brazil.
The Cupuacu Fruit offers a high level of beneficial ingredients such as calcium, selenium, vitamins A, B, C, high flavonoids, high antioxidants and phytonutrients.
Those indigenous to the Amazon have been enjoying the benefits of Cupuacu fruit in pharmacological and dining uses for thousands of years.
One of Its primary health benefits is stimulating the immune system while simultaneously supporting the body’s ability to fight disease.
Cupuacu has a caffeine-like effect but does not contain caffeine.
It is one of the few cocoa relatives that does not, yet retains this energetic effect.
The fruits are about the size of a medium-sized watermelon and ripe between January to April, during the rainy season.
These are gathered, split open, and the pulp is, made into juice, ice cream, jam, tarts, smoothies and more.
These are considered delicacies in many of the larger cities of South America, such as Rio, and are, sold in shops.
