Best tasting Theobroma?

[DurianLover]

Would love to know best tasting Theobromas? Cupui, Cupuassu, Mocambo.....I'm very intrigued by some of the descriptions on guaycuyacu.net/seed_sell.html.  Theobroma glauca="very tasty fruit" Also san lorenzo theobroma. He says like cupuassu but better. Anyone with experience?

[Felipe]

I have only tasted T. cacao and T. bicolor. The flesh of macambo tastes similar to a sweet pumpkin, while cacao is pretty tasty. But roasted mocambo seeds with salt are very tasty

[DurianLover]

I have only tasted T. cacao and T. bicolor. The flesh of macambo tastes similar to a sweet pumpkin, while cacao is pretty tasty. But roasted mocambo seeds with salt are very tasty

Maybe it was just my specific cacao pod, but cacao as fruit is just total waste of time. Just a few millimeters of sour fruit around the seeds.

[fruitlovers]

I have only tasted T. cacao and T. bicolor. The flesh of macambo tastes similar to a sweet pumpkin, while cacao is pretty tasty. But roasted mocambo seeds with salt are very tasty

Maybe it was just my specific cacao pod, but cacao as fruit is just total waste of time. Just a few millimeters of sour fruit around the seeds.

Some cacao pulp can taste quite good, like a sweet/sour candy. But most have very little pulp. Remember that they mostly have been bred for making cacao, for seed quality, and not for pulp quality or quantity. The bicolor has a strong chempedak like taste, and has more pulp than the cacao. The cuapuasu also has lots of pulp but has to be processed, not so good out of hand. The San Lorenzo will let you know in a few years, just got some seeds and are now small plants. I haven't tasted glabra and some the other rarer theobroma species yet.

[FloridaGreenMan]

Cupuassu is almost inedible straight from the fruit. It has a very metallic taste with zero sweetness. It's great in a smoothie with loads of sugar and honey. We tasted some rare Herrania species in PR that were tasty but very little actual pulp.   

[luc]

I never tasted the cupuassu pulp , I just took out the seeds , but I had the Cupuassu Ice cream and juice in Brazil and it was to die for .

[Guanabanus]

Cupu-assu (="the great Cupu") jam is a candidate for best in the world.  Great sweetened juice, good unsweetened juice with milk, ice-cream, candies.  Raw pulp attacks one's enamel.  I once thoroughly enjoyed eating 1/2 a fruit--- I like sour --- and then my teeth hurt for about a week.

Cupu-i (= "the wee cupu'), if my memory from childhood serves me well, is fist-sized, thin-shelled, mildly sweet and soft textured, with the seeds chewable with the pulp.
(But I may be remembering Cacau-rana, "pseudo-cacau".)

Cacau pulp is pleasant enough if that is what one has in hand.

The best Theobroma I ever ate was a superior variety of T. bicolor, 'Patashte" or "Mocambo," which I ate in Guatemala--- as rich as Jak or Durian or Marolo or Matasano or Northern-Pawpaw.  Others I had there ranged from horrible to middling.

[Tropicdude]

I have a Mocambo , very attractive tree, never tried the fruit, I had one fruit given to me, had no idea how to eat it, left it around a few days, when I decided to crack it open, i was turned off by the smell, which smelled like diesel fuel, so I figured it was over ripe. how do you eat thee, just scrape the pulp  off the seeds?

[fruitlovers]

I have a Mocambo , very attractive tree, never tried the fruit, I had one fruit given to me, had no idea how to eat it, left it around a few days, when I decided to crack it open, i was turned off by the smell, which smelled like diesel fuel, so I figured it was over ripe. how do you eat thee, just scrape the pulp  off the seeds?

You eat mocambo just like you would eat cacao, by putting the seed and pulp in your mouth and sucking on it for a while.
The hard part is cracking the mocambo pods. They are a lot harder than cacao pods.

[fruitlovers]

Cupu-assu (="the great Cupu") jam is a candidate for best in the world.  Great sweetened juice, good unsweetened juice with milk, ice-cream, candies.  Raw pulp attacks one's enamel.  I once thoroughly enjoyed eating 1/2 a fruit--- I like sour --- and then my teeth hurt for about a week.

Cupu-i (= "the wee cupu'), if my memory from childhood serves me well, is fist-sized, thin-shelled, mildly sweet and soft textured, with the seeds chewable with the pulp.
(But I may be remembering Cacau-rana, "pseudo-cacau".)

Cacau pulp is pleasant enough if that is what was has in hand.

The best Theobroma I ever ate was a superior variety of T. bicolor, 'Patashte" or "Mocambo," which I ate in Guatemala--- as rich as Jak or Durian or Marolo or Matasano or Northern-Pawpaw.  Others I had there ranged from horrible to middling.

By cupui, do you mean Theobroma subincanum? I think that tastes more like cacao than cupuasu.

[Guanabanus]

Probably.  Or it may have been Cacau-i, T. speciosum.

[fruitlovers]

Probably.  Or it may have been Cacau-i, T. speciosum.

I saw T. speciosum growing in the botanical garden in Belem. It looked like a small cacao pod. Here is a photo comparing cupuasu, mocambo, cacaui, and cacao:

[Guanabanus]

Really nice!