Last weekend, cacaofruit water gained attention on the popular cooking show, Saturday Kitchen. Wine critic Olly Smith highlighted it as an ideal beverage to accompany Middle Eastern cuisine. But what exactly is cacao-fruit water?
Reducing Food Waste
Cacao-fruit water is derived from the pulp of the cacao fruit, which is traditionally discarded during the chocolate-making process. Instead of wasting this delicious and nutritious part of the fruit, innovative minds have begun creating a refreshing drink.
In the East Midlands, entrepreneur Pete Gardner of Leicester’s Cocoa Amore has taken the initiative to produce Babao Cacao. The drink is made entirely from 100% cacaofruit juice and contains no added sugars, sweeteners,or preservatives. Having tasted it ourselves, we can affirm that it boasts a distinctly refreshing flavour that sets it apart from conventional beverages.
Could Cacaofruit Water be the Next Big Thing?
With the growing interest in health, wellness and reducing food waste, cacaofruit water is being heralded as a contender for the next big drink, potentially rivalling the ever-popular coconut water. As more people become aware of its benefits and unique flavour profile, it’s exciting to think about how this drink might carve its niche in the market.
We are proud to see Leicester’s very own Babao Cacao stepping into the limelight as this exciting newcomer gains traction. As the popularity of cacaofruit water spreads, it will be intriguing to see how this local creation inspires other innovators in the beverage industry.
