Every “Summer” comes the flowering of one of the most curious and folkloric fruits of our country. Today I want to talk a little about the Cashew, a product of the Panamanian countryside that every day is used less and less, causing the loss of local culinary traditions that were part of my childhood and that of many others. It is especially worrying this year, because the cashew in general, is being affected by a pest little known by experts in national territory, decimating in great proportion its production.
Originally from Brazil, this endemic fruit of South America is best known around the world for its seed, which is roasted and consumed as a nut (called Cashew, Caju, Cashew or Cashew kernels), while its false “fruit” is very little exploited commercially.
In Panama it used to be very common to see stalls along the highways to the interior, with bottles full of the delicious cashew nuts roasted over a wood fire in an artisanal way.
As a child, I had the opportunity to do this process myself. It is a laborious procedure in which the seed must first be toasted until the shell is almost burned, avoiding inhaling too much of the cooking smoke as it is said to be very toxic.
Then, the roasted seed is cracked with a stone to remove the hard rind that surrounds the “nut.” The rind that covers the nut also gives off a toxic oil that can cause hand allergies, so it is necessary to wear gloves or get oil all over your hands before shelling the nuts.
Once peeled and cleaned, they are dried for a while longer until they are ready to eat. I always say that only those who know the process required to make the nuts understand why they are so expensive in the market.
As for the fruit itself, it has a peculiar and astringent taste that seems to dry your mouth completely, even though the fruit is extremely juicy.
In Panama it is used to make Chicha de Marañon, which today is rarely found in the capital (and in many provinces it is also rare to find it) and also for the delicious “dulce de marañon.” It is also possible to use the fruit to make liquors, vinegar, chutneys and jams.
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