Did You Know That Cashews Come From a Fruit? The Curious Case of the Cashew Apple
Yes, it’s true! The cashew, that kidney-shaped nut we all love, is actually just part of a larger fruit. The true fruit is the cashew nut itself, which grows at the end of a fleshy, pear-shaped structure called the cashew apple – making the cashew apple a pseudo-fruit.
The Surprising World of Cashews
Most people know the cashew as a delicious snack, often salted, roasted, or incorporated into various dishes. However, few realize the cashew’s fascinating origins and the unusual way it grows. Understanding the botany and processing involved in bringing cashews to our tables reveals a surprisingly complex and interesting story. The cashew is a native of Brazil, spread by Portuguese colonizers to places like India, Africa, and Southeast Asia.
The Cashew Apple: More Than Just a Peduncle
The cashew apple, or pseudo-fruit, is a swollen stem or peduncle that supports the actual fruit – the cashew nut. It’s a reddish-yellow, juicy, and fibrous structure that ripens after the cashew nut itself. While often discarded in Western countries, the cashew apple is a popular food item in regions where cashews are grown.
- Appearance: Pear-shaped, reddish-yellow when ripe.
- Taste: Sweet, tangy, and slightly astringent.
- Uses: Eaten fresh, made into juice, jams, preserves, and alcoholic beverages like feni.
- Nutritional Value: Rich in Vitamin C and antioxidants.
From Tree to Table: The Cashew Processing Journey
The journey from a cashew tree to a bag of roasted cashews is labor-intensive and requires careful processing.
- Harvesting: Cashew apples and nuts are harvested when fully ripe, usually during the dry season.
- Separation: The cashew nut is separated from the cashew apple.
- Drying: Cashew nuts are sun-dried to reduce moisture content.
- Roasting: Raw cashews contain a caustic oil called cashew nutshell liquid (CNSL) which can cause skin burns. Roasting helps neutralize this oil.
- Shelling: The roasted shell is cracked open to extract the cashew kernel. This process is often done manually.
- Peeling: The thin skin (testa) surrounding the kernel is removed.
- Grading: Cashews are graded based on size, color, and quality.
- Roasting (Second Time): The kernels are usually roasted again for flavor and texture.
- Packaging: The roasted cashews are packaged and shipped worldwide.
The Perils of Cashew Nut Shell Liquid (CNSL)
CNSL is a powerful irritant and can cause severe burns if it comes into contact with skin. It’s composed of compounds like anacardic acid, cardol, and cardanol. This is why processing cashews is a skilled job, often performed by workers with specialized training and protective equipment.
- Chemical Composition: Anacardic acid, cardol, cardanol.
- Hazards: Skin irritation, burns, allergic reactions.
- Industrial Uses: Resins, friction linings, surface coatings, insecticides.
Common Misconceptions About Cashews
Many people are surprised to learn about the cashew apple and the true nature of the cashew fruit. Here are some other common misconceptions:
- Cashews are easily harvested: The processing is laborious and potentially dangerous due to CNSL.
- Cashew apples are always wasted: In many cashew-growing regions, they are a valuable food source.
- All cashews taste the same: Different varieties and roasting methods produce a wide range of flavors.
- Cashews are bad for your health: In moderation, cashews are a healthy snack, providing protein, healthy fats, and essential nutrients.
Frequently Asked Questions
What exactly is the cashew apple and is it poisonous?
The cashew apple is the fleshy peduncle that supports the cashew nut. It’s not actually a true fruit in the botanical sense, but rather a swollen stem. The cashew apple itself is not poisonous; it’s edible and even nutritious. However, care must be taken not to get any CNSL from the nut shell onto the cashew apple, as that is caustic.
Why don’t we see cashew apples in supermarkets in Western countries?
The cashew apple is highly perishable and has a short shelf life, making it difficult to transport long distances. It also needs to be handled carefully to avoid contamination from CNSL. This, combined with a lack of familiarity and demand, explains why it’s rarely seen in Western markets.
Is there any difference between different types of cashews?
Yes! Cashews vary in size, shape, color, and taste depending on the variety and growing conditions. Different roasting methods also affect the flavor and texture. Some cashews are larger and creamier, while others are smaller and have a more intense nutty flavor.
Are cashews healthy for you?
In moderation, cashews are a healthy snack. They are a good source of protein, healthy fats, fiber, vitamins, and minerals. However, they are also high in calories, so it’s important to consume them in appropriate portions.
What is the Cashew Nutshell Liquid (CNSL) used for besides being dangerous?
Besides being a skin irritant, CNSL has various industrial applications. It is used in the production of resins, friction linings, surface coatings, and even insecticides. The compounds in CNSL have unique properties that make them valuable in these applications.
Why are cashews more expensive than some other nuts?
The labor-intensive processing required to extract the cashew kernel without causing burns from CNSL contributes to the higher cost of cashews compared to nuts like peanuts or almonds. Additionally, cashews are grown in specific regions, further impacting their supply and price.
Are raw cashews safe to eat?
The “raw” cashews you find in stores are technically not entirely raw. They have been steamed or lightly roasted to neutralize some of the CNSL. Consuming truly raw cashews directly from the shell is not recommended due to the risk of CNSL exposure.
How do I store cashews to keep them fresh?
Cashews should be stored in an airtight container in a cool, dry place to prevent them from becoming rancid. Refrigeration or freezing can extend their shelf life. Proper storage helps maintain their flavor and texture.
Are there any known allergies associated with cashews?
Yes, cashews are a common allergen. Cashew allergies can range from mild skin irritation to severe anaphylactic reactions. People with nut allergies should exercise caution and read product labels carefully.
What are some delicious ways to use cashews in cooking?
Cashews are incredibly versatile. They can be used in stir-fries, curries, salads, baked goods, and even vegan cheese. They add a creamy texture and nutty flavor to a wide variety of dishes.
Is cashew farming sustainable?
Cashew farming can be sustainable when implemented with responsible practices. This includes avoiding deforestation, using integrated pest management, and ensuring fair labor conditions. Supporting ethical cashew brands helps promote sustainability.
Are there different grades of cashews? What do they signify?
Yes, cashews are graded based on size, shape, color, and kernel count. The grade indicates the quality and appearance of the cashews. Higher grades typically represent larger, more uniform kernels with fewer blemishes. W-grades signify whole kernels, while other codes represent broken or split kernels. The numbers after the “W” indicate the number of kernels per pound (e.g., W320 signifies around 320 whole kernels per pound).