New Recipe Suggests Using Cocoa Fruit Pulp as a Sugar Substitute, says Kim Mishra
Cocoa is a well-known and beloved ingredient used in a variety of sweet treats, from chocolate bars to hot cocoa drinks. However, what most people don’t realize is that we only use the seeds of the cocoa fruit, also known as cocoa beans, in our food. The rest of the fruit, including the pulp surrounding the beans, is typically discarded as waste.
But what if I told you that there’s a new recipe that suggests using the cocoa fruit pulp as a sugar substitute? Yes, you read that right. Instead of throwing away the pulp, we can now dry it and use it as a natural alternative to sugar. This innovative idea comes from Kim Mishra, a food scientist and entrepreneur who is on a mission to bring healthier options to our plates.
The idea of using cocoa fruit pulp as a sugar substitute may seem unconventional, but it actually has a lot of potential benefits. First and foremost, it is a natural and unrefined sweetener, unlike white sugar which is heavily processed. This means that it retains more of its nutrients, including antioxidants, vitamins, and minerals. In fact, cocoa fruit pulp is rich in polyphenols, which have been linked to various health benefits such as improved heart health and lower risk of chronic diseases.
Moreover, using cocoa fruit pulp as a sugar substitute can also help reduce our sugar intake. According to the World Health Organization, the recommended daily intake of added sugars should not exceed 10% of our total energy intake. However, many of us consume way more than that, which can lead to various health issues. By using cocoa fruit pulp, we can satisfy our sweet cravings without consuming excessive amounts of sugar.
But how exactly can we use cocoa fruit pulp as a sugar substitute? According to Mishra, the first step is to dry the pulp. This can be done by placing the pulp in a dehydrator, or simply by leaving it out in the sun for a few days. Once the pulp is completely dry, it can be ground into a fine powder and used as a sugar substitute in various recipes. The powder has a slightly sweet and chocolatey flavor, making it a perfect addition to baked goods, smoothies, and even savory dishes.
One of the best things about this new recipe is that it is not only healthier, but also more sustainable. As mentioned earlier, the pulp is usually discarded as waste, contributing to food waste and environmental pollution. By using it as a sugar substitute, we are not only reducing our sugar consumption but also utilizing a part of the fruit that would have otherwise gone to waste.
Mishra’s recipe has already gained a lot of attention and has been praised by many health experts and food enthusiasts. However, she hopes that it will become more mainstream and accessible to everyone. To achieve this, she is working on partnering with cocoa farms and manufacturers to make the dried pulp powder available in the market.
In conclusion, the idea of using cocoa fruit pulp as a sugar substitute may be new to many of us, but it has the potential to revolutionize the way we consume sugar. Not only is it a healthier and more sustainable option, but it also adds a unique and delicious flavor to our dishes. So next time you’re craving something sweet, why not give cocoa fruit pulp a try? Trust me, your taste buds and your body will thank you.
