Cupui Fruit Live Plants (Theobroma Subincanum)

 

 

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South America, Peru, Colombia, and Venezuela are the native home of cupui trees, or Theobroma Subincanum. This near relative of the cocoa tree produces a great number of brown-skinned, hard-shelled fruits.
The edible pulp that surrounds the seeds is one of the components of the seeds that has the best flavour. With notes of pineapple and banana, theobroma has a flavour that is incredibly delicious and sweet. On rare occasions, the seeds are used in the production of chocolate.

Common name: Macambillo or Sacha Cocoa

Botanical name: Theobroma Subincanum

Blooming time/Fruiting: 3-5 Years 

Maintenance required: Moderate

 

Weight 2.5 kg
Planting and Care

grows best in regions with yearly daily temperatures between 20 and 30 °C, tolerating temperatures between 16 and 40 °C. grows most well in other trees' dappled shade. prefers a generally fertile, neutral soil. The plant is not drought-tolerant; without shelter from strong shade and local humidity, it cannot survive even brief dry seasons.
Special Feature

Stomach worms, stomach aches, pains in the liver, and pains in the upper chest are all treated using a decoction made from the crushed bark. The cacao seed is converted into cacao butter, a solid oil that can be utilised both locally as a food and medicine.
Uses/Benefits

Within the native habitat of the plant, the edible pulp is frequently consumed and greatly favoured, typically in the form of juices. The seeds are occasionally employed in the making of chocolate. The tree is occasionally grown, although it is typically plucked from the wild. Local marketplaces frequently sell the fruits.

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