THE BRAZILIAN PHENOMENON (about unique wine that cannot be found shelved).

The fishing village of Placencia is home to many fruit trees. There are 15 different varieties of mango trees alone. Each mango fruit is different in size, taste, and color. Or, for example, the plum called coco. It grows on a tree or bush and its fruits range from small and sour dark blue to large pink, yellow, and sweet. Mangoes and coco plums ripen in April and the season lasts until September. Guava, papaya, bananas, almonds, black cherries, and sea grapes also grow here.
But one fruit has a special place in this paradise. It comes from tropical Brazil. Its name comes from the Portuguese “kazhu”, which later became the English “cashew”.
The cashew is a yellow or red heart-shaped fruit. It is fibrous, very juicy, slightly astringent, rich in tannins, and has a tart flesh. Cashews are the only fruit in the world where the nut is on the outside, not the inside.
The Brazilian Indians used not only the pulp and the nut but also the shell of the nut. They used the shell to make medicines to treat many ailments. For example, an Indian decoction of the nutshell neutralized cobra venom. Professors of modern medicine have studied the cashew nut and this is what they have found.

ISN’T THE CASHEW FRUIT MAGICAL?
1) Both the kernel and the nut contain omega-3, omega-6, and omega-9 fatty acids, which support the functioning of the nervous system.
2) The fruit contains magnesium. A lack of this mineral in the body can cause cramps and spasms in the limbs. A few cashews a day can prevent magnesium deficiency.
3) Cashews and cashew nuts help to strengthen the cardiovascular system. They contain proteins, carbohydrates, vitamins A, B1, B2, B6, and E, niacin, calcium, potassium, zinc, copper, manganese, selenium, iron and phosphorus.
4) Cashew juice prevents cancer development and removes carcinogens from the body.
5) The presence of vitamin E in cashews makes the fruit an excellent aphrodisiac, increasing potency and positively affecting the body’s reproductive function in both men and women.
6) Cashews have been used successfully to treat skin problems.
Dermatologists recommend eating nuts for eczema, psoriasis, and metabolic disorders. A decoction from a nutshell can be used to remove cracks, papillomas, warts, or symptoms of dermatitis.
7) Cashew nuts strengthen the immune system, can normalize sugar and cholesterol levels, cure asthma and bronchitis, stop the development of infectious diseases, get rid of dysentery and intestinal disorders, and strengthen blood vessels. Due to its antiseptic, antibacterial, tonic, and other unique properties, cashew nuts will bring considerable benefits for practically any ailment.
8) Cashew nut oil is popular in cosmetology, it is used in many creams, masks, and balms for skin and hair care.
9) In cooking, Cashew Nut Oil is used as an additive to various salads, sauces, pastries, soups, and side dishes. Cashew nut oil gives a brighter and more original flavor than peanut or any vegetable oil.
Locals use the pulp of the fruit to make jams, drinks, and spices. Cashew nuts are roasted in deep vats on the lawn. The thing is that in the process of roasting a lot of oil is melted, which is easily inflammable. Therefore, it is dangerous to roast nuts in the house. Then the shell of the roasted nut is broken with a hammer to release the nut inside.
In Latin America, cashew juice is diluted with water and sweetened to make a refreshing drink called cahuina, which is as popular as orange juice in North America and Europe.
In India, cashew juice is fermented before distillation. The result is a strong, up to 40 degrees, liqueur with a fruity flavor and aroma.

THE SECRETS OF MAKING CASHEW WINE.
Dry cashew pulp wine is made from early cashew fruit. After a month, the fruit is saturated with fructose and only a semi-dry wine is produced. Well, like later wine made from Riesling grapes. During my experiments, I discovered that the addition of pineapple pulp stimulates fermentation, and from then on, thanks to this component, all my wines are exceptionally dry, with an alcohol content of 13-14%. During fermentation, it is worth adding a little orange or grapefruit. The combination of these exotic fruits provides a balance of spice and acidity, giving the wine its characteristic flavor and aroma.
Once fermentation is complete, the wine should be stored in a dark, cool place for a few months to allow it to develop its flavor. All the important vitamins and minerals contained in the fruit are retained in the wine during the aging process. The most flavorful wine is one that has been aged for a year.
The wine is made from a combination of three yellow fruits (pineapple, mango, cashew) I call “Triple Yellow”. This wine received the highest praise from the people of our village. It remains to be appreciated by the rest of the world.