José R. Loo Vázquez / CiberCuba Cocina
Cashew in syrup | Photo © José R. Loo Vázquez / CiberCuba Cocina

Candied cashew nut

Cooking, Desserts

Kitchen, 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 profitable compared to other fruit trees. Few young people have tried it. Sadly, the so-called fruit of memory, due to its beneficial properties, is fading into oblivion. This fruit is famous worldwide for its seeds, which when roasted are a delicacy and are known as cashews. From the fleshy part of the cashew, a delicious dessert in syrup is made, which paired with cheese is quite refined. It has different names in other regions, for example, merey (Venezuela), nuez de la India (Mexico), cajuil (Dominican Republic), cashew in English, and anacardier in French.
Ingredients:
  • 12 ripe cashews
  • Sugar to taste
  • 1 pinch of salt
  • Water
  • It is accompanied by the cheese of your preference.
Instructions:

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

Ripe cashews / J. R. Loo for CiberCuba Cocina

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 remove the seeds, wash the marañones well. Squeeze them with both hands trying to extract as much liquid as possible, but 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's difficult to extract the liquid.

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

Put the cashews in the pressure cooker with enough water to cover them. Cook them 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 soft; if not, you should let them cook under pressure for a few more minutes.

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

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

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

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

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 texture.

Marañones in syrup / J. R. Loo for CiberCuba Cocina

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

Cashew in syrup / J. R. Loo for CiberCuba Kitchen

Enjoy your meal!

Rations:
12
Waters
Fruits