Preparation of products

1. Cashew Apple Juice

Ingredients

• Cashew apple – 25 kg
• Poly Vinyl Pyrollidone – 10 g
• Sodium benzoate – 6 g
• Sugar – 500 g
• Citric acid – 8 g

Preparation

• Extract the juice by pressing.
• Clarify the juice by adding PVP and filter it through a muslin cloth.
• To the clarified juice, add all the items one by one under stirring.

Note

• Cashew apple juice can be blended with lime juice, orange juice, or pineapple juice on a 75:25 basis and served.
• The recovery of juice from apple can be improved by using basket press, screw press, or hydraulic press.

2. Cashew Apple Squash

Ingredients

• Cashew apple – 25 kg
• PVP – 10 g
• Sodium benzoate – 6 g
• Sugar – 3 kg
• Citric acid – 100 g

Preparation

• Wash cashew apple and extract the juice (8 litres).
• Clarify the juice by adding PVP and filter the juice through muslin cloth.
• To the clear juice, add the other items and stir well.
• Bottle the juice and store in a cool place.

3. Cashew apple syrup

Ingredients

• Clarified cashew apple juice – 1litre
• Citric acid – 15 g
• Sugar – 2 kg
• Lemon yellow – Should not colour exceed 100 ppm (100 mg l ^-1)

Preparation

• Add sugar @ 2.0 kg litre^-1 into the clarified cashew apple juice and then heat moderately.
• Continue heating with continuous stirring till the sugar completely dissolves.
• Then add citric acid @ 15 g litre-1 (dissolved in little quantity of syrup) and stir well.
• Remove the solution from the stove, cool, strain and then add colour (dissolved in little quantity of syrup). Now syrup is ready.
• To store the syrup for long periods without spoilage, pour into well sterilized glass bottles/new food grade pet bottles and seal air tight.
• It can be stored for one year.
• Keep in a cool, dry place.
• Dilute the syrup five times with cool water to use as fresh drink.

4 .Blended cashew apple – Pineapple squash

Ingredients

• Clarified cashew apple juice – 125 ml
• Pineapple juice – 125 ml
• Water – 350 ml
• Sugar – 400 g
• Citric acid – 5 g
• Lemon yellow – Should not exceed colour 100 ppm (100 mg l ^-1)

Preparation

• Take required quantity of sugar and citric acid in water and boil.
• Towards the end, switch off the flame and add clarified cashew apple juice immediately in hot condition itself by stirring.
• Cool, add pineapple juice and colour and bottle it after sieving through a clean muslin cloth.
• cloth.
• Bottle in sterilized glass bottles or new grade pet bottles and seal it air tight.
• Keep in cool dry place.
• Dilute the squash three times with cool water to use as fresh drink.

5. Ready-to-Serve beverage (RTS beverage)

Ingredients

• Clarified cashew apple juice – 150 ml
• Sugar – 120 g
• Water – 730 ml
• Citric acid – 5 g
• Lemon yellow colour – Should not exceed 100 ppm (100 mg l ^-1)

Preparation

• Take required quantity of sugar and citric acid in water and boil.
• Towards the end, switch off the flame and add clarified cashew apple juice immediately in hot condition itself by stirring.
• Cool, add colour, strain and bottle it.
• Pasteurize the bottles by keeping in boiled water for 20 minutes for a storage life of three months.
• Packing can also be done in food grade plastic covers using liquid packaging machine.
• But it cannot be pasteurized and hence can be kept only for 2-3 days, unless kept under refrigerated condition.
  

6. Cashew apple – Pineapple blended RTS beverage

Ingredients

• Clarified cashew apple juice – 75 ml
• Pineapple juice – 75 ml
• Sugar – 150 g
• Water – 700 ml
• Citric acid – 5 g
• Lemon yellow – Should not exceed colour 100ppm (100 mgl ^-1)

Preparation

• Take required quantity of sugar and citric acid in water and boil.
• Towards the end, switch off the flame and add clarified cashew apple juice immediately in hot condition itself by stirring.
• Cool, add pineapple juice, colour and bottle it after sieving through a clean muslin cloth.
• Pasteurize the bottles by keeping in boiling water for 20 minutes.

7. Cashew apple – Mango mixed fruit jam

Ingredients

• De-tanned cashew apple pulp – 500 g
• Mango pulp – 500 g
• Sugar – 1.0 kg
• Citric acid – 2.5 g

Preparation

• Fresh ripe mango fruits are washed, peeled, sliced and made into pulp using a mixer or pulper.
• Add KMS @ 2.5 g and citric acid @5 g per kg of pulp for storage.
• Mix the pulps in the ratio of 1:1.
• Add one kg sugar per kg of mixed pulp and citric acid (quantity adjusted as per acidity) and cook it with continuous stirring.
• When it reaches the appropriate stage for jam, transfer hot into sterilized glass bottles
  

8. Cashew apple pickle

Ingredients

• De-tanned and sliced raw green fruit – 1.0 kg
• Gingelly oil – 100 ml
• Chilly powder – 100 g
• Fenugreek powder – 10 g
• Asafoetida powder – 10 g
• Turmeric powder – 5 g
• Mustard powder – 5 g
• Mustard – 2 g
• Garlic paste – 10 g
• Ginger paste – 10 g
• Green chilly paste – 10 g
• Vinegar – 150 ml
• Sodium benzoate – a pinch (0.75 g)
• Salt to taste

Preparation

• Boil gingelly oil in steel vessels.
• Put mustard seed, asafoetida powder, turmeric powder, fenugreek powder, chilly powder and mustard powder to the boiling gingelly oil.
• When the colour of chilly powder changes, add all the pastes to it.
• Then add de-tanned and sliced raw green cashew apple.
• Heat at least for three minutes, after which vinegar and salt (if needed) are added by thorough stirring.
• Cover the vessel well and allow to cool.
• Add sodium benzoate dissolved in little quantity of boiled water and stir.
• Transfer to clean dry glass jars.
• Use the product after keeping for one week.

9. Cashew apple candy

Ingredients

• De-tanned ripe cashew apple – 1.0 kg
• Sugar – 1.0 kg
• Citric acid – 1.0 g
• Potassium metabisulphite – 1.35 g

Preparation of cashew apple

• Keep the de-tanned apples in a solution of potassium metabisulphite (half the quantity ie. o 625 mg) for 2-3 days.
• Thoroughly wash the apples in water.
• Remove black spots and parts of pedicel.
• Keep in perforated crates of stainless steel and steam for 10-20 minutes in pressure cooker without over cooking.
• Make deep holes in the apple using bamboo sticks or steel forks to facilitate entry of sugar syrup in the next stage.

Preparation of sugar syrup

• Dissolve 250 g sugar in one litre of water and heat well.
• Dissolve citric acid (1.0 g) and potassium metabisulphite (625 mg) in this solution.

Preparation of cashew candy

• Drop the pre-prepared apple pieces into the boiling sugar syrup so that the apples are completely immersed.
• Cover the container with lid and keep as such for one day.
• Take out the fruits on the 2nd day, add 125 g sugar, and drop the apple while heating. Repeat it for 5 days.
• On 8th day, volume of sugar syrup will be reduced to one-third.
• Keep the apples as such for 8-10 days.
• Remove the apples from the syrup solution, drain for 30 minutes and dry it slowly in open area by spreading in a polythene sheet.
• Keep it in clean, dry, screw capped glass jars in a cool, dry place.
• It can be stored for one year in air tight containers under refrigerated condition.

10. Cashew apple vinegar

Ingredients

• Unclarified cashew apple juice – 1.0 litre
• Sugar – 158 g
• Powdered sago – 5 g
• Mother vinegar – As needed
• Starter solution – 2 g yeast+ 20 ml coconut water

Preparation

• Cashew apple vinegar preparation consists of two stages ie., alcoholic fermentation and acidic fermentation.
• Add 2.0 g yeast in 20ml coconut water and keep for 12 hours to make starter solution.
• Add sugar, cooked and cooled sago along with starter solution into one litre of extracted unclarified juice and keep it for twelve days for alcoholic fermentation in narrow mouthed plastic bottles, with cotton plugging.
• After twelve days filter the fermented supernatant juice (to obtain alcoholic
• ferment) into a wide mouth glass container or clay pot and add thrice the quantity of mother vinegar for acetic fermentation.
• Keep it tied with a muslin cloth, allowing air passage, for 15 days.
• Filter the clear juice portion to a clean stainless steel, pasteurize by keeping in boiling water for 10minutes, cool and bottle it on the 16 th day to get vinegar with 5-6 per cent acidity.
• For continuous vinegar production, the filtrate can be used as mother vinegar.

11. Cashew apple wine

Ingredients

• Cashew apple pieces – 1kg
• Sugar – 1kg
• Lukewarm water – 1 litre
• Clove – 5 g
• Cardamom – 5 g
• Starter solution – 10 g sugar +100 g luke warm water + 5 g yeast

Preparation

• Prepare starter solution by mixing 5 g yeast and 10 g sugar in 100 ml lukewarm water and o keep for 30 minutes.
• Place one kg of cashew apple pieces and one kg of sugar in one litre of lukewarm water along with 5 g each of clove, cardamom and cinnamon in a porcelain vessel, mix together and keep air tight for 21 days.
• Shake daily the ingredients without opening the vessel.
• Strain the solution through muslin cloth after 21 days, again keep for 21 days and strain to get the cashew apple wine.