ENTRY: cupuaçu
IMAGE:
CLASS: noun
SCIENTIFIC NAME: Theobroma grandiflorum
EQUIVALENT: cupuaçu
DEFINITION: Melon-sized Amazonian fruit with a velvety hard brown rind enclosing seed pods covered by an acid, aromatic and flavored mucilaginous pulp used in the preparation of juices, sorbets, preserves and fillings.
EXAMPLE: In a heavy pan, mix the cupuaçu pulp and sugar and cook over a medium heat, stirring constantly until the mixture pulls away from the edges of the pan.
SOURCE: Brazil: Gastronomia, Cultura e Turismo
COMMENT: Besides the very hard rind, cupuaçu pulp demands a great effort to be detached from the seeds. That is why most people prefer to buy it already pasteurized and frozen. Due to its acidity, cupuaçu rarely eaten raw. It is sweetened before being used in the preparation of desserts and juices. Like cacao, cupuaçu is a member of the Theobroma (‘food of gods’) genus and is also marketed as ‘superfood’ due to its healthy properties: it is rich in nutrients, vitamins and antioxidants. Cupuaçu also provides a rich hydrating fat that is transformed into soap and lotion by the cosmetics industry.
CLUSTERS: cupuaçu pulp; cupuaçu paste