The Mayan Cacao Fruit Balam is now in season.  We have a few trees on the farm and this year they have been very generous.

This is Theobroma bicolor which is different from the Theobroma cacao in appearance and taste.

The Mayan cacao is also called “Balam” and it produces white beans as opposed to black/purplish beans of the normal variety of cacao.  The pulp around the beans taste of sweet musk melon.

We have had such an abundant crop that we have been eating the fruit everyday; it is really nice chilled in the refrigerator for a couple of hours…it really brings out the strong fruity flavour.

We also make a Balam Elixir with the pulp of this fruit.  The maturation process brings out the muskiness of the fruit and the end product tastes like a fragrant whisky.

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