José R. Loo Vázquez / CiberCuba Cocina
Syrup-Soaked Marañón | Photo © José R. Loo Vázquez / CiberCuba Cocina

Candied cashew apple

Cooking, Desserts

Cooking, Desserts

Waters
Fruits
Preparation Time:
45
Note:
The cashew is becoming increasingly rare to find, disappearing from the fields of Cuba because for farmers, its cultivation is not as profitable compared to other fruit trees. Few young people have tasted it. Sadly, the so-called fruit of memory, known for its beneficial properties, is being forgotten. This fruit is famous worldwide for its seeds, which, when roasted, are a delicacy known as cashews. A delicious syrupy dessert is made from the fleshy part of the cashew, which pairs exquisitely with cheese. It has different names in other regions; for example, it's called merey in Venezuela, nuez de la India in Mexico, cajuil in the Dominican Republic, and cashew in English, and anacardier in French.
Ingredients:
  • 12 ripe cashews
  • Sugar to taste
  • 1 pinch of salt
  • Water
  • It is served with cheese of your choice
Instructions:

Remove the cashew seeds. They can be preserved for roasting, although the process is not as straightforward as with peanuts or coffee.

Ripe Cashews / J. R. Loo for CiberCuba Kitchen

In this link, you can see the procedure and, if you wish, follow the steps to obtain some delicious freshly roasted cashews.

Cashew Seeds / J. R. Loo for CiberCuba Cocina

Once you have removed the seeds, wash the cashews thoroughly. Squeeze them with both hands, trying to extract as much liquid as possible without damaging the fruit.

Squeeze the cashew / J. R. Loo for CiberCuba Cocina

Preserve the juice you obtain. The cashews should be as ripe as possible; otherwise, it is difficult to extract the liquid.

Squeeze the Cashew / J. R. Loo for CiberCuba Cocina

Place the cashews in the pressure cooker with enough water to cover them. Cook for 15 minutes once it reaches pressure.

Cooking cashews in the pressure cooker / J. R. Loo for CiberCuba Cocina

Remove them from the heat and check if they are tender. If not, you should apply pressure for a few more minutes.

Squeezing the cashews for the second time / J. R. Loo for CiberCuba Cocina

Drain them, let them cool off, and squeeze the cashews again with both hands, trying not to break them.

Squeeze a second time and preserve the juice / J. R. Loo for CiberCuba Cocina

Then, to that water, add the fruit juice, sugar to taste, and a pinch of salt.

Cashew juice, sugar, and a pinch of salt / J. R. Loo for CiberCuba Cocina

Boil them, uncovered and in the same pot, until the syrup reaches the desired consistency.

Cashews in Syrup / J. R. Loo for CiberCuba Cocina

Chill them and serve with cheese. We hope you enjoy this recipe.

Marañón in Syrup / J. R. Loo for CiberCuba Cuisine

Enjoy your meal!

Rations:
12
Aguas
Fruits