Two years ago I wrote about my disappointing experience eating fresh cacao in Cuba. Cacao (Theobroma cacao) is the tree that chocolate comes from. The fruit is a big pod that forms directly on the trunk and older growth of the tree. It kind of looks like a squash and smells like one too.
Chocolate is made by fermenting, sun drying, and sometimes slow roasting the little beans that form inside the pod. However, a sweet, white, and sticky flesh grows around the beans that can be eaten fresh out of the pod. Eating that fresh flesh was on my list of things to do before I die; however, my first attempt was thwarted by an over-ripe pod that was neither sweet nor sticky and kind of tasted like a giant eraser for BIG mistakes.
When we were planning this trip I knew that we would come into contact with fresh cacao again and that I was not going to miss the opportunity to have a proper do-over. Still, I thought trying cacao in Dominica would mean making a special trip to a cacao plantation, but it turns out that cacao trees grow practically everywhere on the island. The tree grows well in mountain regions where the weather is humid and shaded by taller forest trees. That pretty much describes the entire island of Dominica, save the city where we stayed and a handful of dryer areas on the west coast.
Most flights come into Dominica on the east coast and it’s about an hour and half drive through the interior to get to the capital, Roseau. I must have spotted a million cacao trees along the route, although we did not stop to pick one on that day. I had hoped I could buy one from the market, but while I did purchase several unusual items there I never did see a cacao pod for sale. I think that may be simply because it is so easy to come by. Why buy one at the market when you can pick a pod right off the tree growing in your own yard?
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