exotic · Malvaceae

Cupuacu

Theobroma grandiflorum

Energy: 69kcal
Native: —
Top Producer: —

Photo: BjoernS · CC BY-SA 2.0 de

Origin & History

Where it comes from

Theobroma grandiflorum, commonly known as cupuaçu, also spelled cupuassu, cupuazú, cupu assu, or copoazu, is a tropical rainforest tree related to cacao. Native and common throughout the Amazon basin, it is naturally cultivated in the jungles of northern Brazil, with the largest production in Pará, Amazonas and Amapá, Colombia, Bolivia and Peru. The pulp of the cupuaçu fruit is consumed throughout Central and South America, especially in the northern states of Brazil, and is used to make ice creams, snack bars, and other products.

Notable facts

Things worth knowing

01
Cupuaçu, scientifically known as Theobroma grandiflorum, is a fascinating relative of the cacao tree.
02
This tropical rainforest tree is native to and thrives within the vast Amazon basin.
03
Its name, cupuaçu, is recognized across several spellings, including cupuassu and copoazu.
04
While its exact native origin is unknown, it is cultivated in the jungles of northern Brazil.
05
Cupuaçu is considered an exotic fruit, adding a unique profile to global cuisine.

Properties

Health & nutrition

Cupuaçu is a good source of dietary fiber, which may aid in digestive health.
It provides a notable amount of Vitamin C, an important antioxidant for the body.
This fruit contains potassium, a mineral that plays a role in maintaining fluid balance.
The fruit offers a moderate calorie count, making it a sensible addition to a balanced diet.
Its nutritional profile may contribute to overall well-being as part of a varied eating pattern.

Informational only · not medical advice

In the kitchen

Culinary uses

Cupuaçu is a beloved fruit in its native Amazon region, frequently used in juices, ice creams, and desserts. Globally, its unique flavor, often described as a blend of chocolate and pineapple, is increasingly incorporated into gourmet creations. Chefs worldwide are exploring its potential in both sweet and savory dishes, adding an exotic touch.

Plates

Specimen photographs

Cupuacu - Upper left photo: Frutis from 4 Theobroma species, from left to right: T. cacao, T. speciosum, T. bicolor, and the amphisarca of T. grandiflorum. The rest of the photos are from T. grandiflorum. — Upper left: The original uploader was Roy Bateman at English Wikipedia. (Transferred by IKAl); upper right: BjoernS, bottom left: Dick Culbert from Gibsons, B.C., Canada; bottom right: M.-A. Wolf, mon · CC BY-SA 3.0source