Saturday, February 18, 2012

Post(Card)-A-Day 18: Mimosa Pudica

Closing up after a bit of prodding.

J examines a fresh cocoa pod - the seeds are covered by a silky white membrane that is edible, but usually a bit sour. To make chocolate, the seeds are fermented until all the white stuff is gone, then they are dried in the sun and shipped off to... say, Switzerland, where the magicians at Lindt grind them and add cream and sugar... well, you'll have to ask Mr. Wonka for those details. 

Giant Silk Cotton tree - just how giant? Well, I'm in there somewhere... and you can't even see the top of the tree. Imagine that!


  1. Very beautiful post. That is one huge tree. The Underwood is super. I've had one on my want list for several months.

  2. I've never seen a cocoa pod before, so up close and personal. Very interesting!

  3. I think J has been so amazed with cocoa as I was when I first saw a coffee tree :) I never thought about the whole process behind its production until it ends up in our dining tables!

  4. Thanks for these impressions of what seems like a rich and fascinating country (I'm sure it still is, under the Western veneer).


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