Cacao Fruit Can Be Used For A Lot More Than Dessert

Nose-to-tail eating has been established for more than a decade but using every part of a food product isn't just restricted to meat. Many fruits and vegetables, such as the humble spud, pumpkin, and carrots, can also be used from their root to their tip — and cacao fruit (also known as pods or cherelles) is among them.

Cacao fruit is best known as the source of the cocoa beans which underpin the multibillion dollar global chocolate industry: For that alone, millions of us are grateful. But there is more to cacao fruit than meets the eye. Beneath that ridged skin is pulpy flesh that can be used in myriad ways, while the colorful husks are seen by several industries as both practical and valuable. 

From flavoring drinks and enhancing cosmetics, to creating eco-friendly textile dyes, and bolstering savory dishes, the sky's the limit for cacao fruit — and that's without even thinking about chocolate bars. Let's examine how cacao fruit can be used for a lot more than dessert.

Cacao fruit are the seeds of the Theobroma cacao tree, and come in a range of colors as they ripen, ranging from vivid yellow to a deep red. The Aztecs used the pods as a form of money, while the Mayans, who called it "ka-ka-io", believed it was gifted to them from the gods by a feathered serpent. 

Cacao fruit grow on the trunks, rather than the branches of Theobroma trees. They are harvested all year round by carefully cutting them from the tree using a specialized knife, instead of a machine. Cacao fruit have an elongated, oval shape, and can vary in weight from 7 ounces to more than 28 ounces. 

Inside an opened cacao fruit are anywhere between 20 and 75 smaller white pods, and within each of those is a cocoa bean. Both the fleshy white fruit, also known as Baba, and the beans can be eaten either together or separately at this stage, but the latter is usually harvested and used to make chocolate. 

The majority of the world's cacao fruit come from Theobroma trees growing in what is known as 'the Cocoa Belt': A region spanning roughly 20 degrees north and south of the Equator. Theobroma trees fare best in hot, tropical environments but they also need plenty of shade and regular rainfall. They are most commonly found across Central and South American countries, as well as western and central Africa, and Southeast Asia.

It is possible to grow Theobroma trees outside the Cocoa Belt zone, but the inclement weather means they are unlikely to fruit. When it comes to cacao fruit and the cocoa beans they carry, just four countries in west Africa account for 70% of global production. Of that quartet, Ivory Coast and Ghana are the dominant players, generating over half the world's cocoa between them. Other nations that grow cacao fruit include Brazil, Peru, Ecuador and Indonesia. 

There are 12 genetic variants of cacao fruit, of which four are the most prominent. Forastero makes up around 80% of global production and is grown in West Africa, as well as Ecuador and Brazil. Trees growing the purple forastero bean are hardier and more productive, though their flavor is regarded as less complex. 

Criollo beans are the opposite of forastero: Susceptible to disease and with a low production rate, they account for up to 5% of global output. Trinitario emerged in the Caribbean in the 19th century, and is a hybrid of forastero and criollo, accounting for 10% of cocoa bean production. Just as wine depends on its 'terroir', the flavor of trinitario can vary greatly depending on the growing environment and balance of the two bean varieties. 

Among the most highly prized cocoa beans are the rare Nacional variety, which can be found in trees growing across Central and South America. Bar and Cocoa described nacional beans as "rich, creamy, and with little bitterness."

Harvesting cacao fruit requires lots of experience as pods, whether on the same tree or between varieties, mature at different times. Ripe cacao fruit are hand picked, taking care not to harm the tree and damage what is known as the 'flower cushion' where new pods will grow.

The cacao fruit are then cracked open and the wet cacao beans are fermented in wooden boxes and turned daily for a minimum of six days. This anaerobic process shuts out oxygen and allows yeasts and bacteria to break down the various sugars and starches in the pulp, creating ethanol, CO2 and several acids. 

Next comes the drying process, which can reach temperatures of 122 degrees Fahrenheit. The ethanol and acids kill the live seed, turning it into a bean, and their moisture content is reduced to 7.5%. The final stage is aging, and can last from 30 days to a year, though moisture levels must not exceed 8%. The cacao beans are then stored in sacks before being sold around the world. 

There are two different flavors to be savored with a ripe cacao fruit. The first is from the pulp or Baba, which some people overlook in favor of the cocoa bean inside. Those who do are missing out on a delicious treat, described by Hotel Chocolat as "juicy and sweet and refreshing, reminiscent of a tropical fruit."

Craig Hepworth, Florida Fruit Geek, goes into much greater detail. "The pulp has a wonderful complex fruity flavor, sweet and tart, with hints of citrus, mango, maybe even pineapple," he wrote, before comparing the flavor to other tropical fruits cherimoya and atemoya.

In contrast, the cacao bean itself is almost the opposite: "This stuff is powerful, it's bitter, it's not sweet at all, but wow does it have an intense chocolate/cocoa flavor," Hepworth said. He also noted that fresh cocoa beans are softer and have a nuttier flavor than their dried cocoa nib counterparts.

Cacao fruit is packed with vitamins, minerals and compounds that have multiple nutritional and health benefits. It is an important source of vitamins B6, C, and E, which are key to brain health, support collagen production and protect cells from free radical damage, respectively. 

The pulp from cacao fruit contains minerals including magnesium, iron, and potassium, all of which are great for heart and muscle health, as well as blood oxygen levels — and let's not forget our immune systems. Cacao fruit is also a source of fiber, alongside antioxidants that help reduce inflammation, potentially including the form linked to cognitive decline. 

Cocoa beans contain tryptophan, a compound that helps with the production of so-called 'happy hormones' including dopamine and serotonin.  The high levels of flavonoids in cocoa also has a role to play in lowering blood pressure, while the theobromine content can help cut bad cholesterol and offset the effects of caffeine found in the beans. 

Because little or no cacao fruit is grown outside the Cocoa Belt, non-producing countries must import all their cacao fruit and cocoa beans. Between 2017 and 2021, the United States spent an annual average of $5.06 billion on cocoa and associated imports. 

The import process is regulated by the Customs and Border Protection, the Food and Drug Administration and the USDA, enabling shipments to be accurately traced from farm to sales outlet. Despite the strict rules, cacao fruit are widely available to buy in specialty stores, such as myexoticfruit.com or online at outlets like miamifruit.org. And you might (occasionally) spot them in your local specialty supermarket.

It is worth bearing in mind that, when buying cacao fruit from some online businesses, you may need to pre-order several weeks or even months in advance, due to the distance the cacao fruit have to travel. This can also weigh heavily on shipping costs, so it's best to shop around and compare prices.

It takes up to five years for a Theobroma cacao tree to be mature enough to produce fruit, which then need around six months to ripen for harvest. These colorful pods have a reasonably short shelf life once they're picked — this also depends on how far they have traveled to your door.

Importer Bud Holland said cacao fruit will last for 10-12 days if they're dry and stored at around 53 degrees Fahrenheit. Keeping the cacao fruit cold helps prevent spontaneous fermentation of the cocoa beans but when it comes to freezing, as one Redditor commented: "That could affect the cellular structure of the fresh seeds as they defrost."

Although the cacao fruit doesn't tolerate long-term storage, home cooks can ferment, dry and grind (like coffee) the cocoa beans themselves. Whether you decide to DIY or buy them, cacao supplier Silva said: "We recommend storing your cacao beans in a clean and dry room, with relative humidity close to 50% and temperatures lower than [68 degrees Fahrenheit]."

There are lots of ways to cook with cacao fruit that use more than just the cocoa beans — such as fried cacao pod chips, dressings, and a variety of sauces.And the pectin in cacao fruit makes it ideal for making fruity jellies or jams. Also, growing numbers of food creators are infusing ice cream (even topping with corn) and sorbets with the delicate taste of cacao pulp. Some chefs even use the cacao pulp to make cake. 

In addition, there are lots of savory recipes that call for cocoa beans or cocoa-derived products — including mushroom stews, chili, bbq chicken, steak, and braised beef shanks dishes. It can even be added to home-made pasta.

The pulpy flesh of fresh cacao fruit isn't just delicious to eat. The juice, sometimes known as nectar, is a refreshing drink on its own, as well as a delicious addition to cocktails and mocktails. You could buy it but it's relatively simple to make at home.

Raven Hanna strains cacao fruit seeds in a colander to release their juice. "The amount you collect will seem small, but the flavor is huge," she said. Hanna also recommends massaging seeds in purified water to extract the juice, and using simmering or dehydrating to intensify the flavor.

The white pulp from cacao fruit is also used to make liquors and teas — the latter continuing a Mayan tradition. A newer trend is using cacao fruit in a range of funky beers and wines, particularly in Europe. The move is partly about innovating with tastes, but there's a sustainable angle too. Pulpa Mulpa's Cacoboa fruit wine is also made from upcycled cacao fruit pulp that would usually be discarded.

The juice generated during the fermentation stage of turning cacao fruit into cocoa beans has another name besides nectar: It is also known as 'sweatings'. Although that sounds gross, the alcohol it produces is perfect for spirits such as brandy and gin, and it's a great addition to that kitchen and household staple: Vinegar (which also comes in handy when removing chocolate stains).

The Cacao Fruit Balsamic Vinegar created by vomFASS is an example of the new flavor combinations brands are exploring with cacao fruit. The company infuses the Balsamic vinegar with cacao fruit pulp from Ghanaian farmers that would otherwise be thrown away. They suggest adding a splash to: "Salad dressings, grilled shrimp or fish, cocktails, mocktails, brownie recipe upgrades, ice cream, and energy balls."

You can even make cacao fruit vinegar at home — and it takes around four weeks to become vinegar. After being pasteurized, it should be stored away from direct sunlight at room temperature.

Scented candles have been around for centuries– and a wide range of fruits have been used to create moods or mask bad smells. Perhaps not so surprisingly, the warm, inviting aroma of cocoa and chocolate has become one of the most popular in recent years.The mood-enhancing properties of edible chocolate also extends to a candle infused with the scent, and is a: "Simple yet effective way to create a peaceful and serene environment." 

Home fragrances are another major trend that has seen companies all over the world embracing the comforting smell of cacao fruit's cocoa beans. New Zealand firm Banks&Co's room diffuser blends the aroma with cardamom to create a feast for the senses, while online vendor Nature's Oil has developed Authentic Cocoa Fragrance Oil. The company said it's ideal for adding to home-made candles, aroma diffusers, scented dryer sheets, air fresheners, and cleaning products.

Some textile dyes can be bad for the planet, prompting the search for sustainable alternatives. Growing numbers of businesses want to boost their environmental reputation and minimize waste — and some in the textile and clothing industries are using more of the cacao fruit in innovative ways.

Cocoa husks offer the industry a viable method of dyeing fabrics and other items that doesn't pollute the environment. One big-name brand has already put that information to practical use. In October 2024, sportswear manufacturer Asics launched a pair of sports-style sneakers. They were made with fabric dyed using cocoa husks, while the rubber soles on adult versions also contained around 5% cocoa husk for each pair. The Japanese firm said the concept behind sneaker design was "happiness of eating, happiness of wearing" and added: "The color is based on a warm bright brown that is typical of milk chocolate."

Cocoa butter is extracted from cocoa beans when they are ground. This pale yellow fat is widely prized for its moisturizing properties for your skin. It also contains phytochemicals that protect skin from harmful UV rays, but it's not the only use of cacao in the beauty industry.

KPS Essentials Antioxidant Cacao Mask uses its antioxidant effects to improve the skin, while mGanna has developed 100% Natural Chocolate Clay which cleanses and exfoliates the skin. A study published on ResearchGate said a soap made in Ghana, using potash from cocoa pod husks and cocoa butter was: "Effective against bacterial and fungal diseases such as eczema and psoriasis."

It doesn't end there. Buena Fruta Farm has developed a toothpaste containing cacao, using its theobromine to harden tooth enamel, while Tauer is marketing HERAUD, a perfume whose ingredients include the "double distilled extract of cocoa beans from the Ivory Coast" to create a, "... celebration of gourmand indulgence."

There are lots of health advantages to be gained from eating cacao fruit and cocoa, from the many vitamins and minerals to their high levels of polyphenols and antioxidants. It's no surprise the health and wellness industries have seized on these benefits and incorporated cacao and cocoa into many products.

Supplements, like Secrets of the Tribe's Cacao Capsules or Swanson's Full Spectrum Cacao are one such way to reap the benefits. According to a 2012 study in Oxidative Medicine and Cellular Longevity, regularly eating cocoa products such as unsweetened powder or nibs — which can be added to yogurts or smoothies — "... reduces the risk of coronary heart disease and stroke ..."

Cocoa and high-percentage chocolate is also widely used in Chinese herbal medicine for its health benefits. Kim Peirano at Lion's Heart Acupuncture & Wellness, Inc., said: "Chocolate nourishes the heart and Shen, promotes energy, enters the liver and moves the blood, and helps to tonify kidney Yang — helping with our vital life force energy and fatigue."

Cocoa husks are being used to reduce the environmental impact of clothing and textile manufacturers, but they are not the only industries that see potential in cacao materials. Farmers in Asia and Africa have long used cocoa pod husk meal as an animal feed, as demonstrated by Cameroon-based bantu chocolate. Pigs could eat untreated pod husks, while powdered versions, when mixed with other ingredients, are good for poultry and sheep. The company also mentioned a 2021 study that suggests using pod husk flour in Frankfurter sausages, instead of starch. There are possibilities for cacao materials to be a source of energy too.

For every ton of cacao beans generated, farmers throw away around 10 times the amount of pod husks. Yet researchers have found that the same anaerobic digestion process that creates cocoa beans could help this under-used resource to become a viable form of biomass energy. The best news of all? It's already happening in Ivory Coast, according to Cocoa Runners.