Which fruit is known as food of gods?

December 31, 2025 •

4 min read

The term “food of the gods” is more than just a historical phrase; it’s a designation bestowed upon fruits so divine they were believed fit for deities. This article will delve into the storied past of these sacred foods to reveal which fruit is known as food of gods, examining its cultural significance and divine origins.

Quick Summary

Several fruits have earned the title, most notably cacao, called 'Theobroma' by botanists, and the persimmon, known as 'Diospyros.' Both were cherished by ancient civilizations, revered for their delectable taste, nutritional value, and symbolic importance in ceremonies and mythology.

Key Points

Cacao's Greek Name: The cacao tree's scientific name, Theobroma cacao, literally translates to "food of the gods," given by botanist Carl Linnaeus.
Mesoamerican Reverence: Ancient civilizations like the Maya and Aztecs cherished cacao as a sacred substance for religious rituals and as a valuable currency.
Persimmon's Divine Title: The genus name for the persimmon, Diospyros, is Greek for "divine fruit" or "food of the gods" due to its exceptionally sweet taste.
Sacred Japanese Placement: Persimmons have been observed growing in the sacred grounds of temples and shrines in Japan, reinforcing their special status.
Dual Claimants to the Name: While other fruits like the mango have been called this, cacao and persimmon have the most direct claim via their botanical classifications.
Ambrosia in Greek Mythology: The magical food of the gods on Mount Olympus was known as ambrosia and granted immortality, though it was not a real fruit.

The Divine Cacao: Theobroma Cacao

One of the most widely cited examples of a fruit known as food of gods is the cacao bean, from which chocolate is made. The scientific name for the cacao tree is Theobroma cacao, a Greek term coined by botanist Carl Linnaeus in the 18th century. The name translates to "food of the gods," a tribute to the deep reverence held for the plant by ancient Mesoamerican civilizations like the Maya and Aztecs.

For these cultures, cacao was more than just a drink; it was a sacred substance used in nearly every major rite of passage, from weddings to funerals. The Aztecs believed it was a gift to humanity from the god Quetzalcoatl and that its consumption was reserved for nobility, priests, and warriors. The beans were so valuable they were also used as a form of currency. They prepared a rich, spiced elixir from ground beans, often mixed with chili, vanilla, or other spices. This ceremonial drink, known as 'xocoatl' by the Maya, was considered a symbol of luxury, fertility, and abundance.

The Celestial Persimmon: Diospyros

Another fruit that shares the divine title is the persimmon, from the genus Diospyros. The name Diospyros is also of Greek origin, translating to "divine fruit" or "fruit of the gods". This name was given due to the incredibly sweet and juicy flavor of the fruit. While the persimmon is a humble, everyday fruit in many cultures today, its name suggests a much more sacred history.

Native to China and later Japan, persimmons were highly prized and even noticed by the Swedish botanist Carl Peter Thunberg, who visited Japan in the 18th century. He observed the fruit growing in the grounds of temples and shrines, reinforcing its sacred status. While there is some debate over the exact Greek translation of the name, its association with divine sustenance persists. Both Asian (Diospyros kaki) and American (Diospyros virginiana) varieties exist, with the American persimmon especially known for its delicious, custard-like pulp when fully ripe.

A Comparison of Divine Fruits

To better understand the differences between these two celebrated fruits, here is a comparison:


Feature	Cacao (Theobroma cacao)	Persimmon (Diospyros species)
Divine Origin	Revered by ancient Mesoamerican civilizations (Maya, Aztec).	Honored in ancient Greece and observed in sacred Japanese settings.
Part Used	The seeds, or beans, are fermented and processed to create chocolate.	The fleshy fruit itself is consumed fresh, cooked, or dried.
Taste Profile	Traditionally bitter, often spiced in ancient recipes. The refined bean is used to create rich, complex chocolate.	Varies by ripeness and variety. Can range from astringent when unripe to incredibly sweet and honey-like when ripe.
Main Use	Historically, a ceremonial, medicinal, and valuable currency. Today, primarily used for chocolate production.	An edible fruit used in various culinary applications, from desserts to savory dishes.
Nutritional Value	High in flavonoids, antioxidants, and minerals like magnesium.	A great source of vitamins A and C, fiber, and potassium.

The Stories Behind the "Food of Gods"

Beyond the scientific names, the stories and rituals surrounding these fruits cemented their divine status. Cacao's use in religious ceremonies and as a form of currency speaks to its immense cultural importance. The belief that it was a divine gift made its consumption a powerful, symbolic act reserved for the elite. The persimmon, while a common fruit in some regions, was viewed with such reverence that its very name reflected a god-tier flavor. Its presence in sacred spaces reinforced its heavenly reputation.

Other Contenders and Related Concepts

While cacao and persimmon hold the most direct claim to the title based on their scientific names, other fruits have also been associated with deities or sacred purposes.

Mango (India): In some Indian traditions, the mango is considered the "food of the gods" and a symbol of spiritual attainment. The fruit is steeped in ancient lore and is celebrated widely across the subcontinent.
Ambrosia (Greek Mythology): While not a real fruit, ambrosia was the magical food of the gods on Mount Olympus that conferred immortality. This mythological concept speaks to the long-standing human fascination with divine food.

Conclusion

While several fruits have been mythologically associated with divine beings, two stand out for having the moniker "food of the gods" directly embedded in their names: the cacao bean (Theobroma cacao) and the persimmon (Diospyros). Cacao's name was inspired by the deep spiritual reverence ancient Mesoamerican cultures held for the bean and its ceremonial drink. The persimmon received its Greek name, meaning "divine fruit," due to its delectably sweet and juicy taste. Both fruits, in their own unique ways, showcase how different cultures have perceived and celebrated extraordinary flavors and health benefits by attributing them to divine origins. Their stories remind us that some foods transcend mere sustenance to become symbols of culture, spirituality, and history.

Optional Link: Learn more about the fascinating history of cacao

Frequently Asked Questions

The cacao bean is called the food of the gods because of its scientific name, Theobroma cacao. The Greek term Theobroma translates to "food of the gods" and was given by Carl Linnaeus to honor the high esteem with which ancient Mesoamerican civilizations held the plant.

The genus name for the persimmon is Diospyros, which comes from Greek and means "divine fruit" or "food of the gods". This name was inspired by the fruit's deliciously sweet and juicy flavor.

Yes, ancient civilizations such as the Maya and Aztecs considered cacao a sacred substance. It was used in important ceremonies, rituals, and was believed to be a gift from the gods.

Yes, while cacao and persimmon are the most direct examples due to their names, the mango is sometimes referred to as the 'food of the gods' in Indian culture, symbolizing spiritual attainment.

While it doesn't have a distinct role in Greek mythology like ambrosia, its genus name, Diospyros, is Greek for "divine fruit". The fact that it was noticed growing in temple grounds in Japan further links it to sacredness.

Ambrosia was the magical food of the gods of Olympus. It was said to grant immortality and was an essential part of their divine diet, though it wasn't a specific, real-world fruit.

The Spanish were among the first Europeans to encounter cacao after arriving in the Americas. They learned to make the Aztec ceremonial drink 'xocoatl' and later adapted it with sugar and other spices to create a beverage for Spanish elites.

The Aztecs and Maya used cacao beans for various purposes, including drinking them as a ceremonial elixir, using them as a valuable form of currency, and placing them in tombs to nourish the soul in the afterlife.