Cupuaçu

Theobroma grandiflorum — cupuaçu, large-flowered cacao. A rare Amazon understorey fruit related to cacao. Big oval fruits with fragrant creamy pulp for juices, ice creams and desserts. Suits warm, humid, shaded spots. Great for protected courtyards, greenhouses and indoor–outdoor rotation in Perth. Slightly more tropical than Theobrama cocoa. 

Pricing increases quickly as they grow quickly.

Features

• Ideal prune height: 2–3 m (kept compact)


• pH range: 5.0–6.5, slightly acidic, high organic matter


• Sun preference: bright shade to dappled sun; avoid hot afternoon sun and wind


• Minimum pot size by year 5: 75–100 L with rich, airy mix


• Time to fruit: 3–5 years from seed in warm, protected conditions


• Harvest period: late summer to autumn in WA under protection


• Notable traits: shade-tolerant, huge aromatic fruit, edible butter similar to cacao, benefits from high humidity and mycorrhiza

Cupuaçu likes steady warmth, moisture and shelter. Use deep mulch, compost, and a chunky, free-draining mix with biochar and coir. Keep humidity up with trays or misting and don't allow to get below 10°C. Morning sun only; give windbreaks and summer shade cloth. Feed little and often with gentle organic inputs and calcium. Avoid cold roots; use insulated pots and warm microclimates near walls.

Hand-pollinate flowers in Perth for better set. It prefers cross-pollination, so two different seedlings or a neighbour helps. Prune lightly after flushes to keep a low, layered canopy. Good companions are banana, Inga, turmeric and gingers for humidity and living shade. Watch for mites and scale in dry air; rinse foliage, improve humidity, and use horticultural soap. Prevent rot with airflow and never let pots sit in saucers.

Why choose it: a true tropical showcase fruit that thrives in shade, gives unique flavour and turns a protected corner into a mini-Amazon. Limited stock. Pick up in Parkwood by appointment or message to hold one today.

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