What exactly is a cashew fruit?

December 3, 2025 •

3 min read

The cashew tree, a tropical evergreen native to Brazil, produces a truly unique and fascinating fruit that is composed of two distinct parts. Most consumers are familiar with the delicious kidney-shaped nut, but few are aware of the large, vibrant, and highly perishable structure known as the cashew apple from which the nut grows.

Quick Summary

The cashew fruit comprises a juicy, pear-shaped accessory fruit called the cashew apple and a kidney-shaped drupe, the true fruit, which contains the familiar cashew nut.

Key Points

Two-Part Structure: The cashew fruit is composed of two distinct parts: the fleshy, pear-shaped cashew apple (a pseudofruit) and the kidney-shaped drupe (the true fruit).
Toxic Shell: The hard shell of the true cashew fruit contains a caustic oil called urushiol, requiring careful industrial processing like roasting or steaming to make the nut inside edible.
Cashew Apple: The juicy, sweet, and tangy cashew apple is edible but highly perishable, limiting its trade. It is often used for juices, jams, and fermented drinks in tropical regions.
True Fruit is the Nut: The familiar cashew 'nut' is actually the single seed found inside the toxic-shelled drupe, which is the true botanical fruit.
Global Production: While native to Brazil, most cashews are now grown in tropical climates in countries like Vietnam, India, and on the African continent.
Complex Processing: Due to the toxic nature of the outer shell, cashews must be shelled and heated before they are safe for human consumption.

Unveiling the Cashew's Two-Part Structure

To understand what exactly is a cashew fruit, you must consider its two main components. Botanically, the cashew apple is an accessory fruit or pseudofruit, meaning it is not the actual fruit produced from the plant's ovary. The true fruit, a kidney-shaped drupe containing a single seed (the cashew nut), hangs from the end of the apple. This symbiotic relationship between the two parts is a key characteristic of the Anacardium occidentale tree.

The Alluring Cashew Apple

The cashew apple is a colorful, fleshy structure that can range in hue from bright yellow to deep red as it ripens. It is often pear-shaped and is significantly larger than the nut that develops beneath it. The cashew apple is known for its sweet, tangy, and slightly astringent flavor profile and is a beloved delicacy in many tropical regions. However, its skin is extremely fragile and its shelf life is short, which is why it is rarely exported fresh.

In countries where it is readily available, the apple is used in various culinary applications:

Pressed into juice, often mixed with other fruits to balance its tartness.
Fermented and distilled to create alcoholic beverages like the Indian spirit, feni.
Cooked down to make jams, chutneys, and preserves.
Eaten fresh, although some methods like steaming or soaking in salt water can reduce the natural astringency.

The True Fruit and the Toxic Shell

Attached to the bottom of the cashew apple is the true cashew fruit, a hard, kidney-shaped drupe. Inside this drupe is the single seed, which is what we commonly refer to as the cashew nut. The shell of this drupe contains a highly caustic and toxic oil called urushiol, the same substance found in poison ivy and poison sumac. This is why consumers never encounter cashews in their raw, unshelled form. The nut requires careful processing, typically involving roasting or steaming, to neutralize the toxin before it can be safely consumed. This labor-intensive process contributes to the relatively high cost of cashews in the global market.

Comparison of the Cashew Apple and Cashew Nut


Feature	Cashew Apple (Pseudofruit)	Cashew Nut (True Fruit)
Botanical Classification	Accessory/False Fruit (swollen pedicel)	Drupe (a fruit with a single seed)
Appearance	Pear-shaped, yellow, red, or orange skin	Kidney-shaped, gray shell
Edibility	Edible, but often astringent; high in vitamin C	Edible only after proper processing; contains beneficial fats and protein
Processing	Eaten fresh, juiced, fermented into alcohol, or made into preserves	Shelled and roasted or steamed to remove toxins
Shelf Life	Very short; highly perishable	Can be stored for up to two years after processing
Global Trade	Limited due to fragility	Widely traded globally; major industry

The Journey from Tree to Snack

Cashew trees, Anacardium occidentale, thrive in tropical climates across the world, including Southeast Asia, Africa, and their native Brazil. The harvesting process is often manual and begins when the cashew apple and its attached drupe ripen and fall to the ground. Harvesters collect the fallen fruits, and the nut is separated from the apple. The apples may be utilized locally for their perishable products, while the nuts are dried and prepared for processing. The cashew nutshell liquid (CNSL) is a corrosive oil that must be carefully handled during the shelling and roasting phases. Modern processing facilities use automated methods and heat to safely remove the toxic oil before extracting the kernel, ensuring it is safe for consumption.

Conclusion: A Fruit of Duality

In summary, the cashew fruit is a botanical marvel defined by its duality. It is simultaneously a juicy, ephemeral 'apple' and a hard, toxic-shelled 'nut' that yields a treasured culinary seed. While the cashew nut is prized globally for its rich flavor and nutritional value, the delicate and underutilized cashew apple remains a regional delicacy, celebrated for its unique taste and versatility. Understanding this complex two-part structure not only demystifies the origin of the popular nut but also highlights the fascinating evolution of a fruit that is far more than meets the eye. For further information on the botanical classification of the cashew, you can refer to the Wikipedia entry for Anacardium occidentale.

Frequently Asked Questions

Botanically, the cashew is a seed of the true cashew fruit, which is a kidney-shaped drupe. The larger, fleshy part is an accessory fruit called the cashew apple. In culinary terms, the seed is treated as a nut.

Yes, the cashew apple is edible and known for its sweet and tangy flavor. It is commonly eaten fresh in tropical areas or used to make juices, jams, and fermented beverages. Its high astringency is sometimes reduced through steaming or soaking.

The shell of the cashew fruit contains a toxic oil called urushiol, a powerful skin irritant similar to that found in poison ivy. Processing, which involves careful roasting or steaming, is required to neutralize this toxin and make the nut inside safe to handle and eat.

A 'raw' cashew on the tree appears as a small, kidney-shaped drupe attached to the end of a larger, pear-shaped cashew apple. Due to the toxic shell, cashews are never truly 'raw' when sold for consumption, as they have been processed with heat.

The complex and labor-intensive process required to safely extract the edible kernel is a primary reason for their cost. The fruit's toxic shell necessitates special handling and equipment to protect workers and ensure the product is safe.

The taste is often described as a mix of sweet and tangy, reminiscent of mango or pineapple, with a subtle astringent or wine-like aftertaste. The exact flavor can vary depending on the variety and ripeness.

Cashew trees are native to Brazil but are now grown in tropical climates around the world. Major producers include African nations like Côte d'Ivoire, and Asian countries like Vietnam and India.