Copoazú: what is it and what are its benefits?

Do you want to include this exotic fruit in your diet? Enjoy its benefits and taste in the kitchen. We tell you how to do it.

Last update: October 18, 2021

The copoazú, cupuacu or Amazonian white cacao is a tropical fruit. Its scientific name is Theobroma grandiflorum. It is found in the rainforests of the Colombian Amazon, Peru, and the Brazilian region.

It is a drupaceous berry, which means that it contains between 20 and 50 seeds covered by pulp, but distributed throughout the fruit. It is 12 to 15 centimeters long. It has a smooth texture and weighs more than one and a half kilograms.

This exotic fruit has benefits for human consumption. Here we tell you what they are.

Characteristics of the copoazú

The copoazú plant is a tree of the family Sterculiaceae, It grows in humid soils and can reach up to 18 meters in height. The seeds are wrapped in a thick pulp that has a very pleasant aroma.

The interior of the berry is a creamy pulp related to cocoa. It is usually known as white cocoa because of the similar flavor it has to this other fruit.

The seed has 17.24 grams of protein, 57.22 of fat, 5.7 grams of fiber and 20.7 of carbohydrates. Contains an acceptable amount of unsaturated fatty acids omega 9, omega 3 and slightly less omega 6. In fact, an estimated 40.9% is made up of oleic acid.

Typical of the Amazon, this fruit is typically tropical and has a greater diffusion in South America.


Benefits of copoazú

This fruit has numerous benefits that we explain below.

1. Powerful antioxidant

In an investigation in which the antioxidant activity of the pulp of the copoazú was determined that this fruit contains a high antioxidant potential. Thanks to the presence of anthocyanins and flavonoids, such as quercetin and kaempferol, it has been linked to a decreased risk of chronic diseases.

Other antioxidant phytochemicals found in pulp are catechin, epicatechin, tegrandin, and chocolate alkaloids, such as theobromine and theophylline. Tocopherols or vitamin E and carotenoids also reinforce its antioxidant capacity

2. Your type of grease applies to use in industry

Copoazú fat, unlike cocoa butter, ranks less because it contains few free fatty acids that are easily oxidized. Nevertheless, the rest of the fatty acids are similar to cocoa butter.

As indicated by the Ibero-American Network, copoazú oil contains 50.43% saturated fatty acids and 40.82% unsaturated. While cocoa butter contains 69.3% saturated fatty acids and 30.7% unsaturated. A higher number of unsaturates predisposes it to oxidative rancidity.

Cupuacu contains 36.30% oleic, 29.27% ​​stearic acid, 11.22% arachidic and 7.26% palmitic. Linoleic acid, known as omega 6, is in a low quantity.

Its pulp can be used for the food industry, such as nectars, sweets, jams, juices and yogurt. Drinks are made with the seed. The magazine Information Technology explains that copoazú oil is classified as a non-drying oil.



3. Copoazu butter is a raw material for the cosmetic industry

With cupuacu a finished and industrialized product known as butter. To extract it, the fruit must be cold pressed until obtaining a soft, nourishing, emollient and moisturizing paste.

This butter is able to maintain the integrity of the skin, thanks to its fatty acids that stabilize emulsions. Palmitic, oleic and stearic fatty acids participate in the emulsions, as well as sterols and polyphenols.

The Regional Agricultural Program of Colombia reiterates that the type of fats found in cuapuacu are polyunsaturated and saturated. They have a melting point that softens when applied to the skin, allowing rapid absorption. This makes them suitable for making cosmetics.

4. Ally for hair health

Copoazú contains an acceptable amount of essential fatty acids. The body cannot synthesize them and they must be obtained through diet.

These fatty acids are capable of reconstituting the lipid film of the hair, so they do not allow it to dehydrate, break or dry out. In addition, it provides nutrition to the mane.

5. Contributes to the reduction of cholesterol bad

Its high content of monounsaturated fatty acids and a moderate proportion of essentials benefits the prevention of cardiovascular diseases. This is because lowers triglycerides, lowers LDL cholesterol and increases HDL.

LDL is known as cholesterol bad. It is a low-density lipoprotein that, in large quantities, causes clogging of the arteries.

6. Provides anti-inflammatory properties

A review indicates that the presence of antioxidants in the pulp and seeds of copoazú benefits health. These prevent oxidative stress and work as anti-inflammatories.

7. You can make a product similar to chocolate

The Colombian Agricultural Program also highlights that chocolate-like products can be prepared, using their protein-rich seeds. These must be pulped, fermented, dried, roasted, pressed and then ground. This product is known as copulate.

Uses in the kitchen of copoazú

The cupuacu can have several applications in the manufacture of food and homemade recipes. With the pulp, jellies, nectars, ice creams, yogurt, liqueurs, jellies, wines and sweets are made.

Copoazú seeds are also used to make white chocolate and other confectionery products. Another way to use it is as a cooking fat, similar to butter.

Copoazú mousse recipe

To prepare this recipe you need the following ingredients:

  • 4 egg whites.
  • 1/4 of a kilo of sugar.
  • 4 cherry units.
  • 1/2 kilo of cupuacu pulp.
  • 400 grams of heavy cream.
  • 50 grams of ground chocolate.
  • 20 grams of hydrated gelatin.
Combining cherries with copoazú creates interesting flavors in dessert recipes.

Follow these steps to make it

  1. Blend the copoazú pulp for a few minutes, while in another pot add the gelatin and 50 grams of sugar. Cook the gelatin until it boils, it cools and it is reserved in a container.
  2. Make a syrup with the water and sugar, stirring constantly.
  3. In another bowl, beat the egg whites until they reach the snow point.
  4. When the syrup is at its point, remove from the heat and add the beaten egg whites, stirring constantly until the right consistency is obtained.
  5. In a separate container add the pulp of the liquefied copoazú and the syrup. Mix and store in glasses in the refrigerator for 2 hours.
  6. When serving, remove the cream from the mousse and add grated chocolate and cherry.

Do you have contraindications?

An excessive consumption of copoazú is not recommended to prevent overweight problems, due to its high caloric content. Provides 315 calories per 100 grams, since its fat content is very high.

In pregnant and lactating women it is advisable to consult with the doctor the amount to consume. In the case of children, they can ingest it 1 to 2 times a week.

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