Cacao fruit pulp - also called "baba" - is the white fleshy substance that surrounds the fresh cacao bean. "Baba" is necessary to ferment cacao beans, the first step of many in the process of making chocolate.  It’s a rare find – only a few companies extract the pulp (in small enough amounts as to still allow for fermentation to occur) for separate consumption.

I’ve been experimenting with cacao fruit pulp for a few years now. It is a delectable blend of fruity and tart flavors, of sweetness and acidity. I make small batches of marmalade using "Baba" as the star ingredient.

Ingredients: Cacao fruit pulp, organic cane sugar, pectin

1.5 oz. jar