http://seedpirates.org/fruits/theobroma-angustifolium/emerald-cacaoT. angustifolium (Emerald Cacao)
Besides T. cacao and T. Bicolor, this is the third species of Theobroma historically used to make chocolate. The pulp is edible with a slight sweet taste similar to cupuassu but less sour and a bit more like apple.
The fruits rot on the tree unless picked manually. To tell if it is ripe one needs to smell the fruit to observe the slight sweet apple smell.
The 2 cm diameter flowers are yellow. The beans are slightly larger then cacao beans.
5 seeds for 15 USD
Theobroma grandiflorum, CupuassuCupuassu:
Possibly the most famous and most liked wild Cacao. The fluffy flesh of the pods are sweet when you put them in your mouth and as you get closer to the seeds they become sour and very intense with a distinct taste I cannot compare to anything else. We love to put them in smoothie with Coconut water and Sugarcane juice, the ultimate refreshment that’s also filling, satisfying and super nutritious. In Brazil the native people highly valued this fruit. The juice of the pulp was a traditional drink for pregnant and breastfeeding women.
5 seeds for 15 USD
Also Available:
Pometia pinnata, Fijian Longan, Fijian Longan, GreenQuararibea cordata, Matisia cordata, Colombian Sapote, ZapoteArtocarpus integer x heterophyllus, Cempejack, SummerGarcinia mangostana, MangosteenDiospyros nigra, Black SapoteAlibertia patinoi, BorojoBactris gasipaes, Peach PalmAnnona muricata, Soursop, Big JuicyRollinia deliciosa, Rollinia, BiribaOrder in our iOS app:
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