Theobroma grandiflorum, known as Cupuaçu, is a tropical rainforest tree related to cacao. Common throughout the Amazon basin, it is cultivated in the jungles of Colombia, Bolivia and Peru and in the north of Brazil, with the largest production in Pará. Cupuaçu trees usually range from 5–15 m (16–49 ft) in height, though some can reach 20 m (66 ft). They have brown bark, and the leaves range from 25–35 cm (9.8–13.8 in) long and 6–10 cm (2.4–3.9 in) across, with 9 or 10 pairs of veins. As they mature, the leaves change from pink-tinted to green, and eventually they begin bearing fruit. The fruits are about the size of a medium-sized watermelon and become ripe from January to April, during the rainy season. The white pulp of the cupuaçu has an odour described as a mix of chocolate and pineapple and is frequently used in desserts, juices and sweets. The juice tastes primarily like pear, banana, passion fruit, and melon.