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Fresh cacaopod

Just received a fresh cacaopod, form Colombia, how nice is this!!

Shall open this one very soon…

The shell of the cocoa fruit feels leathery and is as hard as a nut. During the maturation process, the skin becomes wrinkled and changes colour from green to yellowy-brown before developing a reddish tinge. The seeds, in other words the actual cocoa beans, are surrounded by a thin, slimy, whitish fruit flesh. As the fruit matures, the flesh contracts and the beans begin to hang loose in the pod.

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.

Cracking Open An Organic Cacao Fruit

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Le tri des fèves – El Pedregal.

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Le tri des fèves – Plantation El Pedregal, Venezuela.

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Le tri des fèves, Madagascar.

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Le tri des fèves -Plantation Millot, Madagascar.

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L’intérieur de la cabosse: fèves fraîches – Madagascar.

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Fèves – Venezuela (détail).

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