Cashew and Craboo Wines
The fermented cashew fruit, not the more well-known nut, is used to make cashew wine. It makes a sweet and strong wine that is deceptively gentle and appealing. Cashew and Craboo Wines is a native and traditional liquor of the Belize River Valley.
Cashew and Craboo Wines are manufactured at home and range in quality and intensity, but most locals have a favorite provider and can point you in the right direction. Cashew and Craboo wines should be served cold. These wines are sometimes served with broken ice. However, overindulgence might result in a lingering hangover.
Cashew and other local wines are widely available across Belize. Burrel Boom and Crooked Tree in the Belize District are the main cashew wine production locations. BelMer Wines, a local vineyard, produces cashew and other wines made from local fruits including mango and blackberry.
Despite the fact that it has a short shelf life, most farmers are primarily interested in the cashew seed (which is located outside, or below) the fruit. So, during harvest season in the summer, you can come to the farm and pick as many ripe fruits as you like for free, as long as the seeds are returned.
Ingredients
- Cashew Fruit organic, 500 mg Sugar, 3 liters sterilized water, 5 mg Fruit Cider Wine Yeast
Instructions
- Cashews should be washed and cleaned.
- To extract the juice, cut it into small pieces and squeeze the fruit.
- Soak it in water and continue the process until all of the fruit's aromas and sweetness have been removed.
- Allow the sugar and yeast to ferment under an airlock.
- Taste to see if extra sugar, spices, or tastes are needed. Using a mesh cloth, filter the wine.
- Refrigerate it for a day to make the wine clearer and enjoy it right away.
