Traditional Stew (Fermented) Craboo
Craboo season in Belize is more than just a time of harvest—it’s a cultural experience wrapped in nostalgia. As children, many Belizeans would run outside after the rain to collect fresh craboo that had fallen from the trees. Some would eat them plain, while others mashed them with condensed milk for a sweet and creamy treat. On hotter days, craboo ideal (frozen milk-based popsicles) were the ultimate refreshment. But nothing captured the essence of the season quite like stewed craboo, a fermented delicacy that could last for months, ensuring a taste of Belizean summer even during the cooler months. Craboo or Byrsonima crassifolia season in Belize is June, July, and August. Craboo is sometimes called tapal (Guatemala, Spanish), nance or nanche (Mexico, Spanish), and nace verde (El Salvador, Spanish).
In Belize, you can often find quart size plastic bags filled with stew craboo from road side vendors or mom and pop shops.
Prep Time: 30 minutes | Cook Time: None (Fermentation process) | Total Time: 3-6 months | Yield: 5 gallons (19 liters) | Servings: 40-50
Ingredients for Belizean Stewed Craboo
- 5 lbs (2.3 kg) fresh ripe craboo, washed and stems removed
- 5 lbs (2.3 kg) Belizean brown sugar (or dark brown sugar)
- Large airtight glass jar or food-grade plastic bucket with lid
How to Make Belizean Stewed Craboo
Step 1: Wash and Prepare the Craboo
Wash the craboo thoroughly, removing all dirt and stems. Drain well and transfer to a large airtight container.
Step 2: First Fermentation Stage
Add 5 lbs (2.3 kg) of brown sugar to the craboo, mixing to coat the fruit. Seal the container tightly to prevent air exposure and store in a cool, dark place for 3-4 weeks.
Step 3: Checking the Fermentation Progress
After 3-4 weeks, check to see if all the sugar has dissolved. If not, stir with a clean utensil and let it sit for another 1-2 weeks. At this stage, the liquid in the container may be very sour. You can drain it if desired, but keeping it adds extra depth of flavor.
Step 4: Sweetening and Maturing the Stew
Add another 5 lbs (2.3 kg) of brown sugar to the craboo. Seal the container again and let it ferment for another 2-3 months.
Step 5: Final Taste and Storage
After two months, taste the craboo. If it is still too tangy, add more sugar and allow it to sit for another 1-2 months. Once fully fermented, the craboo will turn deep brown with a rich, caramelized flavor.
Serving and Storage Tips for Belize Stewed Craboo Recipe
Stewed craboo is more than just a dessert—it’s a piece of Belizean heritage. Enjoy it by the spoonful, drizzle it over ice cream, or pair it with cake for a decadent treat. Some Belizeans enhance its flavor with a hint of cinnamon or other spices. Always use a clean spoon when serving to maintain freshness. Properly stored, fermented craboo can last for months, deepening in flavor over time.
Nutritional Information (Per 100g Serving)
- Calories: 180 kcal
- Carbohydrates: 45g
- Sugars: 40g
- Calcium: 15mg
- Vitamin C: 8mg
FAQ About Craboo (Byrsonima crassifolia)
What is craboo?
Craboo, also known as nance, is a small drupe (stone fruit) that belongs to the acerola family. It is native to Belize, Central America, and parts of the Caribbean. The fruit comes in different varieties, with larger, sweeter ones preferred for eating fresh or canning, while the smaller, tart varieties are often used for fermentation.
How is craboo eaten?
Craboo can be enjoyed in several ways:
- Fresh – Eaten straight from the tree or market.
- Crushed with milk – Commonly mixed with evaporated or condensed milk for a creamy dessert.
- Stewed with sugar – A traditional method of fermenting the fruit for long-term preservation.
- Ice cream and wine – Used to make flavored ice creams and fermented beverages.
- Savory dishes – Historically used in soups, meat stuffings, and with stewed chicken.
What are some traditional uses of craboo beyond food?
- Natural dye – Green, unripe craboo can be used to dye cotton light brown.
- Fishing aid – Small pieces of craboo branches have been used to stun fish in streams, likely due to their oxalic acid content.
- Leather tanning – The bark, rich in tannins (17-28%), has been used for tanning hides.
- Woodwork – Craboo wood is durable and was traditionally used for boat ribs, tool handles, and small wooden structures.
Does craboo have medicinal properties?
Yes, craboo has been used in traditional medicine for various ailments:
- Diarrhea relief – Craboo leaves are brewed into tea to treat digestive issues.
- Fever and lung ailments – A bark infusion is used to lower fever and aid respiratory conditions.
- Gum health – The astringent properties of the bark help tighten teeth affected by gum disease.
- Wound healing – In Guyana, pounded craboo bark is applied to wounds.
- Ulcer treatment – In Mexico, craboo bark has been used to heal ulcers.
- Snakebite antidote – Belizean folklore suggests craboo has been used to treat snakebites.
- Blood sugar and cholesterol management – Recent research indicates craboo fruit and seeds may help lower blood sugar and cholesterol levels, making it beneficial for diabetics.
Is craboo commercially cultivated?
Despite its abundance in Belize and other tropical regions, craboo is not widely commercialized. Most of its consumption remains local, with small-scale harvesting for personal use or sale in local markets. However, its use in liquors, desserts, and natural remedies has sustained its cultural significance.
Can you grow craboo at home?
Yes! Craboo trees thrive in sandy and alkaline soils and can withstand drought conditions. They can be grown from seeds but require patience, as they take several years to bear fruit. Once mature, the tree can produce an abundance of fruit from July through September.
Belizean Stew Craboo Recipe
Belizean stewed craboo is a taste of the past, preserved for the future. Whether enjoyed during summer gatherings or as a simple, nostalgic snack, this delicacy is a beloved part of Belize’s rich culinary tradition.
