Botanical Name: Theobroma grandiflorum
Related to cacao, the cupuassu is popular in its native Brazil, but little known elsewhere. Unlike cacao, the pulp of the large-fruited cupuassu is used rather than the seeds. Pulp is processed into beverages and desserts. A form of chocolate and cocoa butter can be made from the seeds. Fruit is highly sought after and production is thus far limited to Brazil where demand greatly exceeds supply. Leaves are large and much like the cacao tree. Fruits are borne on the trunk and apexes of main branches. Strictly tropical Cupuassu prefers a very humid environment with little temperature variation throughout the year, and mean temperatures around 24C. Trees need lots of water for good growth.
or 4 interest-free payments with
Plant Information or Specifications
Learn About Propagation Methods
Suitability in Pots
Customer Comments on Cupuassu
Create Your Own My Edible Backyard Page and your feedback will appear here.