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    Dulce de Cajuil (Cashew Apple Jam)

    Dulce de cajuil (cashew apple jam) recipe. Dominican dessert.

    En Español Recipe ↆ

    Dulce de cajuil (cashew apple jam) is an easy recipe for a beloved dessert treasured by Dominicans, and a must-bring-back item from road trips.

    Dulce de cajuil (cashew apple jam).
    Dulce de cajuil (cashew apple jam).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What's cajuil?
    3. What does cashew apple taste like?
    4. About our recipe
    5. Video
    6. Recipe

    Why we ❤️ it

    I've mentioned this more than once: re-creating and documenting some of our traditional recipes is definitely a collaborative work. Nobody knows each and every one of our traditional dishes.

    Also, there are so many versions (by regions, towns, even family versions) that it's simply impossible to know them all.

    I always make a point of mentioning and crediting my sources. While many of my recipes are my own home versions (as learned by my mom's side), others have been passed on to me by family members, acquaintances, readers, friends, and total strangers.

    Sure, I've tried most of them countless times but that doesn't mean I'd made them at home before. As a matter of fact, I'm going out on a limb to say that nearly every Dominican will have tried far more dishes from our cuisine than she knows how to cook. This is especially true when it comes to most of our Dominican "dulces" (desserts), some of which have made certain regions of the country famous.

    Cashew apples (cajuil).
    Dulce de cajuil (cashew apple jam).

    Cashew apples and Dulce de cajuil.

    What's cajuil?

    Anacardium occidentale: Cashew Apple in English (the edible seed is called cashew nut, despite not technically being a nut) is the fruit of a tree native to Brazil. The name derives from the Portuguese caju and borrowed into Spanish as cajuil.

    The cashew fruit tree grows well in the Dominican Republic, and there's a cottage industry that produces roasted cashew nuts and cashew apple jam, sold at roadside stands all over the country.

    In parts of Central America, it is known as marañón.

    What does cashew apple taste like?

    Cashew apple tastes like nothing else I know, but if pressed, I'd say it's a mixture of unripe plantain and mildly sweet peach. An unsatisfying explanation, I know, but the language has its limitations.

    About our recipe

    This dulce in particular always reminds me of the northwestern region (La Linea), particularly the mountain towns of the Dajabón province. It doesn't mean that it can't be found elsewhere, but this region is well-suited for the crop from which this dessert is made.

    And going back to the not-so-small matter of credit: This recipe for dulce de cajuil was passed on to me by my dear friend Sonia T., one of the best cooks I've ever met, and an extraordinary human being. I transcribed her recipe almost verbatim and it worked perfectly the first time. A good thing because these cajuiles came all the way from Loma de Cabrera --in the other corner of the country (where I first tried dulce de cajuil as a child)-- so I had almost no margin for error.

    I have no idea how easy (or difficult) it'll be to find cashew apples elsewhere --they certainly aren't easy to find here-- but I still wanted to have this recipe, because if you do get to try it, you'll love it.

    Buen provecho!

    Tia Clara

    Video

    Recipe

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    Dulce de Cajuil (Cashew Apple Jam)
    Keep screen on while cooking

    [Recipe + Video] Dulce de Cajuil (Cashew Apple Jam)

    By: Clara Gonzalez
    Dulce de Cajuil (Cashew Apple Jam): A beloved dessert treasured by Dominicans, and a must-bring-back item from road trips.
    3.20 from 5 votes
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Dominican, Latino
    Servings 4
    Calories 451 kcal

    Ingredients

    • 12 Cashew apples
    • 1 gallon water, (may need more)
    • ¾ cup sugar (white, granulated)
    • 3 sticks cinnamon
    • 6 cloves

    Instructions
     

    • Peeling cashew apples
      Peel cashew apples: Using a very sharp knife, peel the cashew apples. Discard the peels.
    • Blanching cashew apples
      Blanch cashew apples: Place the peeled cashew apples in a large pot.
      Pour in enough water to cover them plus two inches [5 cm]. Heat over low heat until the water breaks the boil. Remove from the heat and cool to room temperature. Discard the water. Repeat this process three more times.
    • Reducing caramel
      Make candied cashew apples: Mix in the cashew apples, sugar, cinnamon, and cloves. Heat over low heat until the liquid turns into a light syrup (about 30 minutes).
      Remove from the heat. Discard cinnamon and cloves.
    • Cashew apple jam and fruits
      Serve/store: Chill before serving. For storing, place in a lidded jar and refrigerate up to a week.

    Tips and Notes

    What's up with all the boiling and changing water?
    Remember what I said above about it tasting like raw plantains? Well, to get rid of that taste you need to blanch it that way, otherwise it will taste really no bueno.

    Nutrition

    Calories: 451kcalCarbohydrates: 46gProtein: 9gFat: 25gSodium: 54mgPotassium: 409mgFiber: 3gSugar: 44gVitamin A: 80IUVitamin C: 0.2mgCalcium: 79mgIron: 4.8mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR caju recipe, cajuil recipe, dulce de marañon recipe, how to cook cashew nut, marañon recipe
    More recipes with: fruits

    Published Oct 13, 2017, revised Nov 17, 2022

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    • Pudin de Pan (Dominican Spiced Bread Pudding)
    Edited: Nov 17, 2022 | Publish: Oct 13, 2017

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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