Fresh Cacao Fruits- 3 counts




The pulp of the cacao fruit (which surrounds the beans) is edible with a flavor that is reminiscent of a lemon-flavored mango and is used by some to make juices and jellies.
When a fresh cacao pod is cut open, one finds many individual beans, the size of larger coat buttons, covered with a thick, white substance. This substance is the fruit pulp and is very pleasant to eat, with a tangy but sweet taste with a slight floral flavor, much less acidic than citrus.
Both the flesh and the beans of the cocoa pods can be eaten raw. The flesh can be sucked away from the beans and has a slightly citrus taste when unripe. In a ripe condition, by contrast, it is sweet and very tasty. The raw cocoa beans are comparable with soft nuts and taste strongly of dark chocolate.
You can definitely eat the Cacao fruit / bean raw. It is delicious, energizing and super good for you. Cacao has been rated the highest superfoods / highest antioxidants there is. It also has a high level of anandamide (the bliss chemical / neurotransmitter contained in weed).
The raw cacao nibs are best used as a supplement in raw chocolate smoothies or other raw vegan food desserts where they will be blended up. The whole cacao nibs are very hard to bite down on, so they’re not very easy to eat on their own. You can use raw cacao powder for desserts, smoothies, and other drinks
The health benefits of raw cacao are fantastic: it can improve your memory, reduce heart disease, shed fat, increase immunity, boost your bliss, and give you loads of energy
Cocoa contains caffeine and related chemicals. Eating large amounts might cause caffeine-related side effects such as nervousness, increased urination, sleeplessness, and a fast heartbeat. Cocoa can cause allergic skin reactions, constipation, and might trigger migraine headaches.


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