CASHEW APPLE STAINS: Take care to avoid sprinkle in towels or clothes. The stain is dark brown and cannot be removed.

NUT BURNS:
Take care to avoid contact with the skin or lips. In the event of contact, consult immediately with a dermatologist.

Before fruit’s consumption, always remove the nut using a knife or pulling it off the cashew apple.

The nut is extremely flammable. Do not stew it at home.

CONSERVATION:
Store the cashew apple into the refrigerator, wrapped up in plastic film, until consumption.
Frozen, into a domestic freezer, cashew apple is conserved as long as 80 days, and can be used to prepare delicious juices and sweets.

RECIPES WITH CASHEW APPLE
Cashew apple moqueca
Sugar-cooked cashew apple pie
Cashew apple batida
Cajuada
Cashew apple marmalade
Cashew apple jam

Cashew apple moqueca

Ingredients:
12 gaia or dunort cashews apple,
1 big minced onion ,
1 round chopped green pepperoni (without seeds),
3 tablespoons of minced coriander,
3 round sliced tomatoes,
2 tablespoons of lemon juice,
salt and black pepper at your taste,
2 tablespoons of dende oil.
4 tablespoons of olive oil.

Preparation:
Pull off the gaia cashew nut and cut up the little end on the other side.
Punch the cashew apples with a fork and squeeze them slightly to draw off part of the juice (use it to prepare a cool drink). Afterwards, slice up the cashew apple (approximately 1-cm thickness).
Season it with lemon juice, salt, pepper, coriander and onion.
Pour the oil into the saucepan, heat it thoroughly and add gaia cashews apples, tomato and the pepperoni.
Stew it thoroughly on high heat.
Low the heat and let it cook during 20 minutes approximately, until the cashew apple is well cooked.
If you want more broth, add ½ cup of water.
Serve with white rice, preventing it to get cold. Yields 6 portions.

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Sugar-cooked cashew pie
Ingredients:
For the dough:
½ cup of butter or margarine,
½ cup of sugar,
1 egg,
½ teaspoon of vanilla,
1 ½ cup of wheat flour,
1 ½ teaspoon of chemical ferment,
½ cup of milk.

For the sugar-cooked cashew apple:
¼ cup of butter or margarine,
¾ cup of sugar,
6 half-cut gaia cashews apple.

Preparation:
Heat up the oven at moderate temperature (170°C).
Melt ¼ cup of butter or margarine into a 24-cm diameter round mold.
Sprinkle with ¾ cup of sugar.
Dispose the gaia cashews apple on top. Reserve it.
Beat up ½ cup of butter or margarine with ½ cup of sugar.
Add an egg and vanilla, and beat it up thoroughly.
Add sifted flour mixed with the chemical ferment, alternating with additions of milk.
Spread the dough over the cashews apples.
Take it to the oven and bake it during 35 minutes, or by punching the dough with a toothpick until it comes out clean.
Take it from the oven and let it rest during 5 minutes before take it out of the mold.
Serve warm. Yields 6 portions.

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Cashew apple batida
Ingredients:
1 cup of vodka or cachaça (Brazilian white rum),
1 gaia cashew apple,
1/3 cup of condensed milk,
2 ice rocks.

Preparation:
Cut off and remove the tip and the nut of the gaia cashew apple.
Slice it up round and put into a cocktail shaker.
Smash the fruits, add condensed milk, vodka or cachaça, and ice.
Shake thoroughly and serve. Yields 2 doses.

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Cajuada
Ingredients:
3 gaia cashew apples,
1 liter of water,
6 tablespoons of sugar,
juice from one lemon.

Preparation:
Mix it up into the liquefier.
Filter.
Serve iced.

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Cashew Marmalade
Ingredients:
30 ripe gaia cashew apples,
1 kg of sugar,
5 liters of water,
juice from one lemon.

Preparation:
Remove the nut, wash and peel off the cashew apples.
Punch them and squeeze the juice.
Put the squeezed cashew apple into a saucepan, add sugar, water and lemon juice, and cook on low heat until it acquires the color of the guava marmalade.
Then, mix up the cashew apples with a wooden spoon, if you prefer marmalade with a pasty consistency.
If the marmalade got dried, before it turns to a reddish-brown color, add more water and carry on cooking. The cook lasts out about 7 hours.
You may add cinnamon, clove, grated coconut, cashew nuts or other spices.
Take the pan out of the heat, let it cool, and store the marmalade into glass bottles or cans. Store well closed in a ventilated place.
After opening, it is better to store it into the refrigerator.

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Cashew Jam
Ingredients:
20 ripen cashew apples,
1 liter of water and 1 tablespoon of lemon juice.
3 cups of sugar,
3 cups of water,
3 drops of lemon juice.

Preparation:
Wash the cashew apples, remove the nuts, peel them off and cut off the end.
Slice them round, if you prefer.
Boil 1 liter of water with 1 tablespoon of lemon juice.
Plunge the cashew apples into the saucepan, and let it boil for 10 minutes.
Draw off the content of the pan, reserving separately the cashew apples and the cooking water.
Prepare a syrup with 3 teacups of sugar, 3 teacups of water and 3 drops of lemon juice.
Take to boil.
Add the cashew apples, one by one, keeping the boiling on medium heat.
Add half of the cooking water previously reserved, and cook for 1 hour and 30 minutes.
Take the cashew apples out of the pan, and let the broth on heat until it forms threads when pulling it out with a spoon.
Store in sterilized glass bottles, pump out the air, and cook it, after covered with a lid, into a water-bath for 30 minutes.
Cool it and store in a fresh, well-ventilated place.

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