Traditional Goan Fenni is distilled, but today we will make a cashew fruit feni wine. This Kerela Style recipe is alcoholic but does not require distillation so it is all-natural, organic and healthy white wine. If you are living near farms in South India, cashew fruit can be easily procured in bulk for cheap. The fruit has a very fruity note with a peculiar taste (after eating a few fruits your throat feels strange and you cannot eat anymore). Although it has a short shelf life, most farmers are only interested in the cashew seed (that is outside i.e. below) the fruit. So during harvest, in summer season you can visit the farm, pluck as many as ripe fruit as you require for free, as long as the seeds are returned back.
Cashew Fruit Fenni White Wine
- gloves (cashew fruit is acidic)
- fermenter with airlock
- knives, strainer, and other common kitchen equipment
- 2 kg Cashew Fruit organic washed and clean
- 500 gm Sugar
- 3 liters sterilized water
- 5 gm Fruit Cider Wine Yeast
- Wash and clean the cashew fruits
- Cut it into small pieces and press the fruit to extract the juice
- Soak it in water and repeat the process till all the flavors and sweetness is extracted from the fruit
- Add sugar and yeast and allow it to ferment under an airlock
- After a week, fermentation will stop. You can taste to add more sugar, spices and flavors. Filter the wine using a mesh cloth
- Keep it in the refrigerator for a day to make the wine a bit more clear and consume this drink fresh. I prefer it a bit sweet dessert wine or dry cooking wine.