Cashew

Cashew

Cashew apples with attached cashew nuts

The cashew, scientifically known as Anacardium occidentale, is a tropical evergreen tree that produces the cashew seed and the cashew apple. The tree can grow as high as 14 meters, but the dwarf varieties, growing up to 6 meters, prove more profitable, with earlier maturity and higher yields.

Description

The cashew tree is large and evergreen, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, and 4–22 cm long and 2–15 cm broad. The flowers are produced in a panicle or corymb up to 26 cm long; each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7–15 mm long.

Cashew Apple

The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor. The cashew apple is an accessory fruit, with the true fruit being the kidney-shaped drupe that grows at the end of it.

Cashew Nut

The cashew nut is a popular snack and food source, rich in oil and protein. It is used in various cuisines and is often eaten on its own, lightly salted or sugared. The nut is attached to the bottom of the cashew apple and is encased in a double shell that contains an allergenic phenolic resin, urushiol, which must be removed by roasting before consumption.

Cultivation

Cashew trees are native to northeastern Brazil but are now widely grown in tropical climates for their cashew nuts and cashew apples. The largest producers of cashews are India, Vietnam, Ivory Coast, and Brazil.

Harvesting

The harvesting of cashews involves collecting the fallen cashew apples and nuts. The nuts are then separated from the apples and undergo a drying process. The outer shell of the nut is removed by roasting, which also helps to eliminate the toxic resin.

Uses

Cashews are used in a variety of culinary applications. They can be eaten raw, roasted, or used in cooking. Cashew nuts are also processed into cashew butter, a spread similar to peanut butter. The cashew apple can be eaten fresh, cooked in curries, or fermented into beverages.

Health Benefits

Cashews are a good source of dietary fiber, vitamins, and minerals. They are particularly rich in copper, magnesium, and manganese, which are important for energy production, brain health, and bone health. Cashews also contain heart-healthy monounsaturated fats.

Related Pages

• Nut (fruit)
• Anacardiaceae
• Tropical agriculture