The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and it contains theacrine (1,3,7,9-tetramethyluric acid) instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao.
The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. It also contains the alkaloid theacrine instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao.