If you thought cacao was all about chocolate, wait until you try the fruit. Babao Still Cacaofruit Water captures the bright, tropical pulp that surrounds the bean — delicate honeysuckle and lychee, a fresh citrus lift and the gentlest note of cacao underneath — in one recyclable 250ml can.

Made with the juice of cacaofruit grown in Ecuador and canned here in the UK, every can rescues fruit that would otherwise be discarded, putting more of the pod to work and supporting cacao-growing communities in South America. Serve it well chilled and let the fruit do the talking.

How to Serve Cacaofruit Water

Straight from the fridge is all it needs: pour over ice for a clean, grown-up soft drink that sits happily wherever you'd otherwise reach for a sparkling water or a cordial. Its gentle sweetness and tropical acidity also make it a natural mixer — the base for mocktails, spritzes and long drinks — and a lovely partner for chocolate, where the fruit's brightness cuts through richness and completes the bean-to-pulp story. If customers ask what cacaofruit water tastes like, the honest answer is: not like chocolate — fresher, fruitier and entirely its own thing.

Pairings and Ideas 

Cacaofruit water is finding its way onto café menus, chocolate counters and drinks lists — anywhere a new story and a lighter serve are welcome. A few starting points:

• Chilled over ice as a grown-up alternative to standard soft drinks
• Served alongside a chocolate tasting flight to show off the whole fruit
• Cacao citrus coolers and cacao mojito twists
• Low alcohol spritzes with white wine, vermouth or elderflower
• A tropical base for sorbets and granitas