Belize's Nutty Harvest

Belize is home to a variety of nuts, including cashews and coconuts. The cashew tree bears both cashew seeds and cashew fruit, which can be used in various recipes. The cashew seed, commonly referred to as a cashew nut, must go through a long process before it is edible. The cashew fruit is used to make cashew wine, jam, and stew. The coconut palm is another large and visible tree in Belize, providing raw materials such as construction wood and rope made from the husk. The coconut itself is a popular food, and the milk can be used to make coconut rum, cheese, and yoghurt.

Cashew nuts

The cashew tree is cultivated primarily for local consumption in Belize, and it is common to see cashew trees in the back and front yards of homes across the country. Each year, Crooked Tree Village in Belize hosts an annual Cashew Festival, celebrating all things cashew. The festival features products such as cashew wine, cakes, pies, pastries, syrups, and vinegar.

The cashew is a unique tree in that it bears a single seed (the cashew nut) that grows externally to the fruit. The seed must be roasted to remove the oils before consumption. The shell is then carefully broken to reveal the cashew nut, which is now ready to be eaten.

In addition to the nut, other parts of the cashew tree have various uses. The shell, for example, is used to produce compounds found in industrial products such as lubricants, epoxies, and paints. The cashew tree also has traditional medicinal uses, with different parts of the tree used as remedies for snake bites and fungal infections.

Cacao pods

Cacao is believed to have evolved in the Upper Amazon region, in an area that now includes parts of Peru, Ecuador and Colombia. From there, it spread northward.

You can eat the flesh straight from the pod, or you can eat the seeds raw. If you want to make cacao nibs, you'll need to roast or thoroughly dehydrate the seeds and then pulse blend them in a food processor or blender.

Cashew fruit

The cashew fruit, also known as the cashew apple, is the accessory fruit of the cashew tree, which is native to South America. The tree can grow up to 14 metres (46 feet) tall, though dwarf cultivars, which grow up to 6 metres (20 feet), are more profitable due to their earlier maturity and greater yields. The cashew apple is light reddish to yellow in colour and about 5-11 cm (2-4+1/4 inches) long. It is sweet and juicy when eaten fresh but leaves a dry aftertaste. In Belize, the cashew fruit is available from May to June.

The cashew apple is not the true fruit of the cashew tree. The true fruit is the cashew nut, which is encased in a double shell that contains an allergenic phenolic resin. The cashew apple is an accessory fruit, sometimes called a pseudocarp or false fruit. It is the structure that develops from the pedicel and the receptacle of the cashew flower.

The cashew apple has a variety of uses. It can be eaten fresh, cooked in curries, or made into vinegar, citric acid, or an alcoholic drink. It is also used in preserves, chutneys, and jams, particularly in countries like India and Brazil. The pulp and juice of the cashew apple can be processed into a sweet, astringent fruit drink or fermented and distilled into liquor. In Belize, the cashew fruit is used to make wine.

The cashew tree has several other uses beyond the fruit and nut. The shell of the cashew seed can be used to derive products for lubricants, waterproofing, and paints. The cashew tree itself can grow quite tall and has been used for construction and boat-building.

Cashew wine

To make cashew wine, the cashew apples are first selected and trimmed before being sliced into four equal parts. The apples are then weighed and soaked in a mixture of sugar and water for 12 to 15 minutes. The pulp is then drained, and the extracted juice is left to ferment for two to four weeks. After this, the clarified wine is siphoned or decanted, and egg white is mixed and pasteurized. The wine is then packed into bottles and covered with a cap. It can be aged to the desired year and is best served chilled.

Cashew jam

Ingredients:

• 1 dozen cashew fruits
• 2 tablespoons of sweetened condensed milk (optional)
• 3 drops of vanilla extract (optional)

Instructions:

• Wash the cashew fruits and remove the nuts.
• Cut the fruits into small cubes. Be careful, as the juice can stain your clothing!
• Put the cubed fruit into a blender and purée.
• Pour the purée through a strainer to remove the fiber.
• Add the sweetened condensed milk and vanilla extract, if desired. Otherwise, you can choose to go natural without any additives.
• Mix the ingredients together, and your cashew jam is ready to be served!

The cashew jam can be enjoyed on its own or as a spread on toast, crackers, or other baked goods. It is a unique and tasty way to enjoy the cashew fruit, which is not commonly known for its edible properties outside of Belize.

In addition to making jam, the cashew fruit can also be used to make juice, wine, and other delicious treats. The fruit is sweet and juicy, with a dry aftertaste, and it is packed with vitamin C. Whether you're looking for a new spread for your morning toast or a unique twist on traditional jam, cashew jam is definitely worth a try!

Frequently asked questions