Get creative with the cacaofruit pulp
Get creative with the cacaofruit pulp
Cacaofruit pulp, a delicious fresh fruity experience
The seeds of the cacaofruit are surrounded by a pure white fleshy pulp. You can recognize the cacaofruit pulp with its clean, fresh white color and a sweet scent of fruity honey. Just like any other fruit like an apple or an orange, the pulp is where the sweetness of the fruit is found. Its fresh fruity taste makes the cacaofruit pulp unique, and its texture brings an incredible smoothness to ice creams and sorbets.
While in the past, the pulp and peel of the fruits were discarded, Cabosse Naturals now strives to utilize the entire cacaofruit into delicious upcycled ingredients.
How does it taste?
The cacaofruit pulp is an exotic and very flavorful ingredient that is ideal for sorbets, smoothies, ice creams, fillings, and toppings…. With its pleasant zesty flavor with complex floral-fruity notes, the cacaofruit pulp has a unique signature taste that brings natural sweetness and delightfully refreshing fruity notes.
The cacaofruit pulp: a delicious ingredient now 'upcycled certified'
The cacaofruit is a rediscovered wonderfruit that is not only deliciously refreshing and nutritious but is also good for our planet. Did you know preventing food waste is the single greatest solution to fighting global warming? To put words to action, Cabosse Naturals joined forces with the Upcycled Food Association (UFA). The UFA is all about doing more with less, uplifting food to its highest and best use, and above all: reducing food waste. Here at Cabosse Naturals, we contribute to this movement by developing a low waste supply chain of the whole cacaofruit, and offering you cacaofruit ingredients that are ‘Upcycled Certified’!
Claim ‘Upcycled Certified’ on-pack and make it easy for your customers to make an impact at every purchase decision!
Recipes
Wondering how to turn this nutritious, zesty fruity pulp into tasty foods and beverages? We’d love to get you started with these two delicious recipes.
Need more inspiration? Download our recipe booklet PDF to collect all recipes.
Cacaofruit sorbet
Ingredients
- 600 g Cacaofruit pulp
- 270 g Water
- 90 g Sucrose
- 70 g Glucose dry 38DE
- 3 g Stabilizer 3-5g per kg
- 30 g iNULIN
Preparation
Mix the ingredients with the water and go up in temperature until 65°C and not above. Mix the syrup with the puree and stir it well. Allow to rest for 4-6hrs, if possible.
Put it in the blast freezer.
Cacaofruit jerkey
Ingredients
- 250 g Cacaofruit pulp
- 15 g Honey
Preparation
Combine the ingredients & heat to +/- 65°C.
Spread onto silicone paper & dry in a dehumidifier at 60°C for 6-8 hours (depending on the thickness of the layer).
Leave to cool, cut in to strips & wrap.
Winner of the Sustainable Food Awards 2021
We are proud to announce that Cabosse Naturals has won the Sustainable Food Awards 2021 for its environmental and social impact. Winning this award is an amazing recognition of our pioneering work to establish a solid, low waste, and scalable supply of the delicious cacaofruit.
Get inspired with the other ingredients!
Now that you are familiar the cacaofruit pulp in all its delicious aspects, you’re probably thrilled to get started with the other ingredients of the cacaofruit as well:
Cacaofruit juice
The cacaofruit juice is characterized by a unique zesty fruitiness, making it a very refreshing fruit base for a large range of beverages.
Cacaofruit juice concentrate
The cacaofruit juice concentrate adds an intense fruity sweetness and a unique signature flavor to drinks, sorbets, ice creams, dairy products, and confectionery.
