The first time I heard someone mention “cacao juice,” I actually paused mid-sentence and blinked. Juice? From cacao? I thought cacao was just the stuff they crush into cocoa powder to make chocolate. That’s what I’ve always used it for – baking cookies, mixing hot drinks, or sneaking a square (or three) of dark chocolate after dinner. But juice? That threw me.
Later that week, a friend from Brazil told me she grew up eating the white pulp inside the cacao fruit fresh – and that in some places, they turn it into a tangy, tropical juice that people sip like orange or mango nectar. I was floored. How had I never heard of this?
Let’s explore what cacao juice really is, how it tastes, and how it’s made – from tree to glass. Whether you’re a foodie, a curious traveler, or just someone who likes surprising kitchen finds, this might be one of those “wait, what?” facts you’ll love sharing.
1. First Things First: Cacao Is a Fruit!
I always imagined cacao beans growing like little coffee beans in the sun – but that’s not quite right. The cacao tree actually grows oval-shaped pods, about the size of a football, straight out of its trunk and big branches. Inside each pod, you’ll find rows of beans nestled in a cushiony layer of soft, white pulp.
Here’s the part I never knew: that white pulp is completely edible. It’s sweet, a little tangy – like a mix between lychee, mango, and pear – and it’s full of juice. In places like Brazil, Ecuador, and parts of West Africa, kids often grow up sucking the pulp off the beans as a snack.
It’s wild how much we miss when we only see the end result – chocolate bars on a grocery shelf. The raw cacao fruit is a whole different story.
2. What Does Cacao Juice Taste Like?
If you’ve ever tried tropical juices like passion fruit or guava, cacao juice might remind you of those. It’s floral, bright, and lightly tart. Some people say it’s similar to lychee or even pineapple with a touch of citrus. It’s definitely not chocolaty – no cocoa flavor yet – that comes much later when the beans are fermented, dried, and roasted.
The juice comes from pressing the pulp (not the beans). It’s often cloudy and light yellow or pale orange, with a smooth texture that glides over your tongue. Chilled, it’s super refreshing – especially on a hot day.
I haven’t tried it fresh off the tree (yet!), but the bottled versions coming out of Latin America and specialty shops in the U.S. have this naturally sweet, tropical zing that makes you wonder how it stayed a secret this long.
3. Where Is It Popular – and Why Haven’t We Heard About It?
Cacao juice is starting to pop up more in international markets, but it’s been a quiet staple in parts of Brazil and Ecuador for generations. In some cacao-growing communities, the juice is used in smoothies, mocktails, desserts – or just served cold, like orange juice.
One reason we don’t see it everywhere? It’s perishable. The fresh pulp spoils fast, and the juice needs to be bottled or frozen quickly to keep its flavor. That’s made it harder to export widely, especially since most global demand has always focused on chocolate, not the fruit around it.
But in the past few years, small producers have started bottling cacao juice as a natural fruit drink. It’s even being used in fancy restaurants and zero-waste kitchens, where chefs want to use every part of the fruit.
4. How Is Cacao Juice Made?
It starts when ripe cacao pods are harvested and split open. The pulp is scooped out and gently pressed to release the juice – sort of like squeezing a mango or orange. Some farmers do it by hand, especially for small batches; others use gentle mechanical presses.
What’s left after juicing is still used – usually the beans are removed and fermented to make chocolate. So nothing goes to waste.
The juice is often flash-pasteurized or frozen to keep it fresh for longer. You might see it sold in clear bottles or small frozen pouches, sometimes labeled as “cacao pulp nectar” or “cacao fruit juice.” Just make sure to check the ingredients – some brands add sugar or preservatives, but the pure ones are just pressed fruit.
5. Can You Try It at Home?
If you’re lucky enough to live near a Latin grocery store or international market, ask if they carry frozen cacao pulp or bottled juice. It might be hiding in the frozen fruit section or alongside exotic juices. A few U.S. companies have even started offering cacao juice online, shipping it chilled or frozen in small batches.
Once you have some, try it cold, like you would lemonade or passion fruit juice. It’s great on its own, but also fun to mix with sparkling water or use as a base for smoothies. Some people even freeze it into popsicles!
It’s also a conversation starter – when you say, “Want to try cacao juice?” most people assume you’re talking about chocolate milk. Watching their face change when they taste tropical fruit instead? That’s part of the fun.
6. Why It’s Worth Exploring
Trying cacao juice is more than just sipping something new – it’s a reminder of how much more there is to the foods we think we know. For years, most cacao pulp was just discarded during chocolate-making. Now, farmers and producers are finding ways to share it with the world – and earn more from every pod they harvest.
It also encourages curiosity. When we try things like cacao juice, we start asking better questions: What else haven’t we tasted yet? What other parts of familiar foods are hiding in plain sight?
So even if you’ve never thought about cacao beyond a chocolate bar, this is your sign to go a little deeper.
Final Sip
Cacao isn’t just about cocoa and chocolate. It starts as a colorful, juicy fruit that many of us never get to taste in its original form. Drinking cacao juice is a simple but delightful way to experience something unexpected – fresh, sweet, and straight from the source.
Next time you see cacao in a store or read “from bean to bar” on a chocolate label, remember: before the bean, there was a fruit. And before the chocolate… there was juice.
Let your taste buds explore something new. You might just discover your next favorite drink.