Whole cashew fruits slowly cooked in a fragrant sugar syrup with cinnamon and clove — a jewel-toned preserve that captures Guinea-Bissau famous cashew harvest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Score each cashew fruit with a knife to allow syrup penetration.
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2
Soak cashew fruits in salted water for 30 minutes to reduce astringency. Drain and rinse.
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3
Make syrup: dissolve sugar in water over medium heat. Add cinnamon sticks and cloves.
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4
Add cashew fruits to the syrup. Bring to a gentle boil.
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5
Reduce heat to low and simmer for 1 hour, stirring occasionally, until fruits are translucent and syrup is thick.
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6
Add lemon juice in the last 5 minutes. Cool and transfer to sterilized jars.
Did You Know?
Guinea-Bissau is one of the world top cashew exporters, yet most of the nuts are shipped raw — the cashew fruit itself is the local treasure, eaten fresh or preserved.
Chef's Notes
Equipment Tips
- heavy saucepan
- sterilized jars
- wooden spoon
Garnishing
cinnamon stick
Accompaniments
crackers, cheese
The Story Behind Doce de Cajú
Guinea-Bissau economy has long depended on cashew production, and the Portuguese introduced the tradition of preserving fruits in sugar syrup. Doce de Cajú became a prestige dessert served at celebrations and given as gifts. The preserve captures the fleeting cashew season (March-June) in a jar, allowing families to enjoy the fruit year-round.
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