The cashew tree, Anacardium occidentale, produces both the well-known cashew nut and a lesser-known but equally fascinating part: the cashew apple. While many in non-tropical regions are only familiar with the processed nut, the pear-shaped fruit from which it hangs is not only safe to eat but is also a treasured delicacy in its native lands. The cashew apple, which can be yellow, red, or orange, offers a unique flavor profile that is both sweet and tangy, with a juicy, fibrous texture.
The Flavor Profile of the Cashew Apple
Unlike a standard apple, the cashew apple's taste is a complex mix of fruity, sweet, and vegetal notes, sometimes compared to a combination of mango, cucumber, and bell pepper. It is notably aromatic and can have a slightly astringent aftertaste, particularly when not fully ripe. The level of astringency varies depending on the fruit's ripeness and the specific variety. In many regions, this mouth-drying sensation is neutralized through simple preparation methods. Steaming the fruit for a few minutes or steeping it in boiling saltwater is an effective way to reduce the tannins responsible for the astringency. Alternatively, some cultures simply sprinkle salt on thinly sliced fruit to balance the flavor.
Culinary Uses Around the World
In tropical climates where the cashew tree is abundant, the cashew apple's versatility shines. Due to its high perishability and short shelf life, it is primarily consumed and processed locally.
Some common uses include:
- Fresh Snack: Ripe cashew apples can be eaten fresh, though many prefer to neutralize the astringency first. Their juicy flesh is a refreshing treat.
- Juices and Beverages: The high juice content makes it ideal for drinks. Cashew juice is a popular and refreshing beverage in Brazil. In Goa, India, the fermented juice is distilled to create the potent alcoholic spirit known as feni.
- Jams, Jellies, and Preserves: Cooking the fruit down with sugar transforms it into delicious jams and preserves. Panama has a traditional sweet brown paste called dulce de marañón.
- Curries and Savory Dishes: The fruit's sweet and tangy flavor adds a unique element to savory preparations, such as curries, chutneys, and stir-fries.
Nutritional Benefits and Comparison
The cashew apple is a nutritional powerhouse, packed with vitamins and minerals. It is an excellent source of vitamin C, containing up to five times more than an orange. It also provides antioxidants, fiber, and essential minerals like potassium and magnesium.
Comparison of Cashew Apple and Processed Cashew Nut
| Feature | Cashew Apple (Accessory Fruit) | Cashew Nut (True Fruit/Seed) |
|---|---|---|
| Appearance | Pear-shaped, yellow, orange, or red. | Kidney-shaped, gray shell, processed kernel. |
| Flavor | Sweet, tangy, juicy, with potential astringency. | Buttery, rich, and mildly sweet. |
| Toxicity | Edible. Contains no toxic compounds, though the juice stains. | Raw shell contains toxic urushiol, requiring processing. |
| Shelf Life | Extremely short, highly perishable (1-2 days). | Long shelf life when processed and stored correctly. |
| Global Trade | Very limited due to perishability. | A major global commodity. |
| Preparation | Eaten fresh, juiced, or cooked. Steaming or boiling reduces astringency. | Must be carefully roasted or steamed to remove toxins before consumption. |
Processing and Safety: The Difference Between Fruit and Nut
One of the most important distinctions to understand is the significant difference in processing required for the cashew apple and the cashew nut. While the fruit itself is perfectly safe, the shell surrounding the raw cashew nut contains a caustic, toxic resin called urushiol, the same irritant found in poison ivy. Direct contact with this oil can cause severe skin burns and rashes. Therefore, raw cashews are never sold in their shell. Commercially available 'raw' cashews have actually been steamed to eliminate this dangerous compound. The edible kernel is then safely extracted and packaged for consumers. This complex and hazardous processing is another reason the nut is so much more famous and widely distributed than the fruit it grows with.
Conclusion
The fruit around a cashew, the cashew apple, is indeed edible and highly nutritious, but is rarely seen in mainstream markets due to its delicate nature and short shelf life. It is a vibrant, juicy, and flavorful fruit enjoyed fresh or processed into various products in tropical regions. However, one must remember that the cashew apple is not the same as the cashew nut, whose raw shell is toxic and requires industrial processing to be safe for consumption. Appreciating this hidden tropical gem sheds light on the cashew tree's dual gifts: a delicious fruit and a famous seed, each with its own unique story and processing requirements.
Visit the Wikipedia page for more botanical information on the cashew tree.
