Are Cashew Apples Edible? How to Eat Them Safely
The cashew tree produces more than a nut. Discover the edible cashew apple, a perishable tropical fruit with a distinct character and safety considerations.
While the cashew nut is a familiar snack worldwide, the fruit it grows from remains a relative mystery to many. The vibrant, bell-shaped appendage known as the cashew apple is edible and enjoyed in the tropical regions where it grows. Fresh cashew apples are safe to consume and offer a unique tasting experience quite different from the nut.
What Is a Cashew Apple?
The cashew apple is not a true fruit in the botanical sense. It is a pseudocarp, or “false fruit,” because it develops not from the flower’s ovary but from the peduncle—the stalk that connects the flower to the stem. The actual fruit is the kidney-shaped drupe that grows at the bottom of this fleshy stalk. Inside this drupe is the seed we know as the cashew nut.
Visually, the cashew apple is pear or bell-shaped, measuring between 10 to 12 centimeters in length and 4 to 8 centimeters in diameter. Its waxy skin transitions from green when unripe to a bright yellow, orange, or vibrant red upon maturity. This colorful structure supports the development of the true fruit containing the cashew nut. The tree itself can start producing in its third year.
Flavor and Texture Profile
The sensory experience of eating a cashew apple is complex. Its flavor is a tropical blend, often described as sweet and tangy with notes of mango, citrus, and sometimes bell pepper. This sweetness is followed by a pronounced astringency, a mouth-puckering sensation caused by high concentrations of tannins in the fruit’s flesh. This tannic quality can be an acquired taste.
The texture of the cashew apple is another defining characteristic. It is exceptionally juicy and watery, which can make it refreshing. However, the flesh is also quite fibrous and has a spongy consistency. Due to this texture, the fruit is often sliced thinly to make it more palatable when eaten raw. Sprinkling the slices with salt is a common practice that helps to temper the astringency.
How to Safely Prepare and Eat Cashew Apples
Preparing a cashew apple for consumption requires an important first step. While the apple itself is safe to eat, the shell of the nut attached to its base contains a caustic compound called urushiol. This is the same irritant found in poison ivy and can cause severe skin irritation. The nut must be carefully separated from the apple before it is handled or consumed.
To do this safely, firmly grip the apple and the nut, then twist the nut off. It is advisable to wear gloves during this process, especially for individuals with sensitive skin, to avoid contact with urushiol residue. Once the nut is removed and discarded, the apple should be washed thoroughly under running water. After washing, it can be eaten raw.
For those who find the raw fruit’s astringency too strong, cooking can help. Steaming or boiling the cashew apple for a few minutes can reduce the tannic, mouth-drying quality, making the fruit milder and softer. This preparation makes it more versatile for use in various dishes. It is also recommended not to eat the fruit on an empty stomach.
Culinary and Commercial Uses
Beyond being eaten fresh, the cashew apple is a versatile ingredient. One of its most significant commercial uses is for juice production. The fruit is pressed to create a refreshing beverage popular in Brazil and the Caribbean. Commercial preparations often add sweeteners to balance the natural astringency.
The fruit’s pulp is also used to create other food products. It can be cooked down to make jams, jellies, and chutneys. In some countries, the fruit is also fermented to produce alcoholic beverages. A well-known example is Feni, a traditional liquor from Goa, India, distilled from fermented cashew apples.
Cashew apples are rarely found in markets outside of the tropics, primarily due to their extreme perishability. The fruit’s thin skin bruises easily, and it begins to ferment within 24 hours of being picked. This makes it nearly impossible to ship fresh over long distances. This fragility, combined with its acquired taste, has kept the cashew apple a local delicacy.