None of us ever had an allergic reactions of any sort that I recall. After roasting, the cooked nuts were placed in jars. We were all interested in having the most nuts for the roasting party, We’d bring the nuts in buckets or sacks. Very common to loan a friend, say, your baseball mitt and he would pay you 20-30 raw cashew nuts in return. We used the raw nuts as money to barter with other kids, or to pay for a service or a favor. During this phase of cracking the nuts, we probably ate more nuts than we saved.Ĭashews were/are very valuable to us as children.
CASHEW APPLE BUY CRACK
At this point, we kids would put the burnt nuts on a brick and crack them open by pounding them with a stone, similar to cracking open a walnut or a pecan.Īctually, once roasted, the nuts are easy to crack open and you develop a certain rhythm pound the nut a certain way to ensure the roasted nut comes out whole, not in pieces. The black, charred nuts were then removed from the fire.
Let me mention that the oil from the nuts is very flammable and would cause the flames to roar like crazy, the nuts would catch on fire and cook even faster. Here is where the adults got involved as they were the ones who handled the fire and the roasting. The roasting consisted in placing as many nuts we could put in a wire mesh tray and sit the tray over an open fire. This was our version of a marshmallow roasting night. At an agreed time, we would meet, all of us - kids and adults-bring our bags/buckets of saved raw nuts and have a cashew-roasting party. Throughout the summer, we kids would collect the raw cashew nuts, save and accumulate them for roasting at a later date. Our mothers prepared the juice of the cashew apples in a pitcher as a refreshment for the whole family, sweetened with sugar and lots of ice, just like a lemonade. It has a bittersweet taste, very juicy and fibrous. As kids in my country, we used to eat the raw cashew fruit to our heart’s content because it was refreshing and it tasted so good. I am a native Latin-American living in the US the past 50 years. Tricia lives in Northern California and is currently Medicine, art, film, history, politics, ethics, and religion. She is especially passionate about reading and writing, although her other interests include Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCookingĬontributor for many years. The fruit is dense enough to still have a nice bite to it after being cooked. Sweet curries and stew: The sweetness of the fruit pairs nicely with the deep aromatic flavors of cinnamon and turmeric in curry.Juice: Freshly squeezed juice gets sweetened by mixing it with sugar or other fruit juices or blending it into a smoothie.
Boiling it down and mixing it with a sweetener makes for a delightful treat. Jam and syrup: People use the fruit's pulp and juice to make jams, spreads and syrups.Vinegar: Apples are an excellent choice for making vinegar, which works well for marinating and pickling.Other cultures in Mozambique and Tanzania also use the fruit to produce alcoholic beverages. Traditionally, this process involves stomping on the fruit with bare feet to get as much juice and pulp from the apple as possible. The liquid gets distilled many times and develops into a very strong alcoholic drink. Alcoholic beverages: In India, people use juice and pulp to make a fermented drink called feni.Some popular products created from this fruit include:
Over time, people have become creative with their uses of the cashew apple. Since this part of the plant is grown mainly for the nut, using the fruit prevents a large part of the harvest from being wasted. Communities that grow cashews have come up with some unique ways to eat the apple.
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