The cupuaçu (Theobroma grandiflorum) is a relative of the more familiar cacao plant (Theobroma cacao). The fat in cupuaçu seeds is similar to cacao butter, or cocoa butter, which is used to make chocolate. Although the cupuaçu grows naturally in the steamy environment of the Amazon basin, it is cultivated throughout Brazil. The tree has adapted especially well in the coastal state of Espírito Santo.

First the cupuaçu tree grows a chestnut-brown bark, which is strong enough for timber. Then, in its eighth year, the tree bears clusters of flowers and fruits. From its long branches covered with rust-colored leaves hang fuzzy, brown oval-shaped fruits. Each fruit weighs between two and three pounds [1 and 1.5 kg]. At first, you might turn your nose up at its strong smell. But the white, fragrant, acidic pulp is excellent for making sorbet and other desserts.

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“Cupuaçu”

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Delicious “cupuaçu” ice cream, with the tree in the background

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Background: Silvestre Silva/Reflexo