Jarillachocola is a dry, deciduous perennial herb about 1 m tall with an erect stem and broad leaves with lobes

Rare chocolate papaya Jarilla chocola

This papaya is a dry, deciduous perennial herb about 1 m tall, with an erect stem and broad, lobed leaves, and a fleshy underground tuber. The white and pink flowers are followed by pronounced pink fruits with five distinct ridges. These fruits are edible and have a very pleasant aroma. Jarilla chocolate is widely found in valleys, canyons and deciduous forests along Mexico's Pacific coast, from Sonora to Guatemala and El Salvador at altitudes below 1,300 meters. Its flesh is white, the flesh is creamy, and it has a slightly sour taste, reminiscent of the taste of lemon. Amyloid tubers may also be an interesting crop in their own right, compared to potatoes. In Chihuahua in northern Mexico, locals eat raw or roasted roots and raw fruit. Jarilla chocolate is little known or even cultivated outside of Mexico. It grows best in tropical and warm regions with temperate climates with locally cool soils and good drainage.