Theobroma grandiflorum aka Theobroma

Theobroma grandiflorum, called cupuassu or cupuaçu, is an evergreen fruit tree. It belongs to the mallow family, Malvaceae. Its native range runs from southern Venezuela to northern Bolivia. This includes parts of the Brazilian Amazon. It grows beneath taller trees in wet tropical forests. Its forest sites tend not to flood. People gather wild fruit and also grow the tree as a crop.

Trees usually reach 20–33 feet [6–10 metres] in height. Some reach 49–59 feet [15–18 metres], beyond the usual range. A cultivated tree can spread about 33 feet [10 metres]. Its crown has a long or pyramid-like shape. Brown bark covers the trunk, and new growth has reddish-brown tones. It keeps its leaves through the year. Growth proceeds at a moderate pace.

Insects pollinate the flowers; wind may also play a part. The brown, oblong fruit has a thick, hard outer shell. Each fruit holds several large seeds within soft, juicy pulp. The pulp has a strong scent and a mildly tart taste. People eat it raw or turn it into juice. It also goes into ice cream, jam, and tarts. The seeds provide a chocolate substitute and a fat like cocoa butter. Fruit harvest is the tree's main value in cultivation.

This tree needs heat, shade, and steady moisture to grow well. Taller trees can provide the shade it needs. It grows best with daytime temperatures of 20–30°C. Rich soil that drains well suits it. Loam and clay can both support growth. Slightly acid to neutral soil is preferred, though it tolerates a wider pH range. It needs rain through the year and copes poorly with dry spells. Dense shade and humid air help protect it during brief droughts. Plants For A Future lists USDA zones 10–12.

Seed fat also has uses in cosmetics and drug products. The wood has limited use for cabinets and indoor cladding. Reported folk uses include seeds for stomach pain. These records do not establish that such treatments work. The supplied sources report no known hazards. That does not confirm safety for pets or every use. Fresh seed loses viability fast, so sow it soon after ripening. Keep it in partial shade with high humidity. Fresh seed often sprouts within 20–40 days.