Traditional Candied Cashew Fruit (Dulce de Merey Llanero)

While the world knows the cashew for its famous kidney-shaped nut, in the vast Llanos Orientales (Eastern Plains) of Colombia, the real prize is the fruit itself. Known locally as Merey or Marañón, this fleshy, vibrant pseudo-fruit offers a unique culinary experience that is rarely found outside the tropics.

This recipe transforms the naturally astringent and spongy cashew apple into a dark, luscious preserve. Slowly simmered in a rich syrup made from Panela (unrefined cane sugar), the fruit absorbs the sweetness, turning into a chewy, raisin-like delicacy. It is a classic “grandmother’s recipe”—simple, honest, and deeply connected to the land. Serve it chilled as a dessert or alongside a slice of fresh white cheese for the perfect sweet-salty contrast.

Candied Cashew Fruit (Dulce de Merey Llanero)

A traditional dessert from the Colombian plains featuring cashew apples slow-cooked in a spiced panela syrup until dark and candied.

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Preparation Time 20 minutes mins

Cooking Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Course Postre

Cuisine Colombian, Latin American

servings 14 portions

Ingredients

  

• 1 lb 500g Cashew Apples (Merey or Marañón pulp) (Ensure you are using the fleshy fruit part, not just the nuts).
• 1/2 lb 250g Grated Panela (Papelón or unrefined cane sugar). (Substitute: Dark brown sugar if Panela is unavailable).
• 1 Liter Water
• A splash of red wine. (Optional)
• 1 tsp Cinnamon powder or 1 cinnamon stick. (Optional)

Step-by-step preparation

 

• carefully twist off the nut (the seed) from the top of the Merey (Cashew apples). Slice off the very bottom tip of the fruit; this exposes the flesh and helps it absorb the caramel syrup later.
• Prick the fruit pulps all over with a fork. Gently squeeze them with your hands to wring out some of the bitter natural juices (this step is crucial to remove the mouth-drying “astringency” common in raw cashew fruit).
• Place the fruit in a pot of water and bring to a boil. Cook briefly to soften, then drain the water and set the fruit aside.
• In a clean pot, melt the grated Panela with a little water to create a light syrup (a miel). Add the blanched fruit into this syrup.
• If using, add the splash of wine and cinnamon now. Let the mixture simmer over low heat. The goal is a slow reduction.
• Continue cooking until the syrup thickens considerably and permeates the fruit. The Mereys are ready when they look dark, shiny, and shriveled, similar to the texture of a raisin or dried fig.
• Remove from heat and let the sweet rest until it reaches room temperature. Transfer to the refrigerator. This dessert is traditionally served cold.

Interesting Facts

• You might be surprised to learn that the “nut” (the expensive part sold in stores) grows outside the fruit, hanging from the bottom. In Colombia, we don’t waste anything! The recipe notes mention that you can sun-dry the removed seeds and roast them to make your own roasted cashews.
• In Colombia, sweets like this are often paired with Cuajada (fresh milk curd) or a salty white cheese to balance the intense sweetness of the panela.

Palabras Claves Candied Cashew Fruit, Dulce de Merey llanero