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hi all

I'm very glad with the freshly harvested cacao pods a friend of me brought straight from Sao Tome as a souvenir gift! Just 5 to play with, but I don't know how to keep m best though.

They are supposedly 4 days old and still closed, I would love to taste the raw 'pulp' in it, but how long can I keep them "juicy" and what other tips do you have te preserve them as well as possible? Dry them in the oven or so? ...

thanks for your help, I'll open a first one anyway ;-)

Tags: Sao Tome, cacao, fresh, pods, pulp

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To preserve the pods with the color...
Drill a small hole into the pod, then freeze dry it. I have pods that are 5-7 years old and still look great. Once dried, we shellac the surface and put a small rubber plug into the hole.
Hi Mark,
What do you mean exactly by "Freeze dry"? How do you do that?
And also what does shellac mean?

Do you now if it is possible to keep a pod open in some sort of alohol liquid too to show the inside?
Thank you very much for your help.

How long do you freeze dry for? The custom dryers here specialise in wedding bouquets and they dry them typically for 4 days.


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