When we think of cashews, we immediately picture those creamy, crescent-shaped nuts we snack on, toss into stir-fries, or blend into creamy sauces. They’re among the most beloved and expensive nuts in the world — but did you know that the cashew nut is only part of a larger, lesser-known fruit?
Enter the cashew apple — a brightly colored, pear-shaped fruit that is as fascinating as it is underappreciated. If you’ve never seen one, that’s no surprise. Despite being incredibly nutritious, flavorful, and versatile, the cashew apple remains a mystery to many outside of tropical regions.
This blog post dives deep into everything you need to know about the cashew apple: what it is, its nutritional benefits, how it’s used, and why it hasn’t found its way to your local produce aisle (yet!).
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What Exactly Is a Cashew Apple?
Most people don’t realize that the cashew nut doesn’t grow inside a hard shell like almonds or walnuts. Instead, it grows outside of a fleshy, juicy fruit — the cashew apple.
The cashew tree (Anacardium occidentale) produces a kidney-shaped nut (the cashew) attached to the bottom of a swollen stem known as the cashew apple. It comes in shades of golden yellow to vibrant red, with a waxy skin and a soft, juicy flesh. Interestingly, the cashew apple is not a “true fruit” in the botanical sense — it’s a false fruit, or accessory fruit, formed from the stem rather than the ovary of the flower.
The real fruit is the cashew nut, encased in a double shell that contains urushiol — the same toxic resin found in poison ivy. This makes processing the nut tricky and dangerous if not handled properly. Meanwhile, the cashew apple, despite being safe to eat, is far less known globally.
Cashew Apple Nutrition: A Hidden Powerhouse
While the nut is known for its healthy fats, the cashew apple is surprisingly nutritious on its own. In many tropical cultures — especially in Brazil, India, Vietnam, and parts of West Africa — the apple is consumed fresh, juiced, or fermented into local beverages.
Nutritional Highlights:
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Rich in Vitamin C
Cashew apples contain 5x more Vitamin C than an orange, boosting immunity, collagen production, and antioxidant protection. -
High in Fiber
Promotes digestive health and helps with satiety. -
Contains Tannins and Polyphenols
These antioxidants protect against free radical damage and may have anti-inflammatory effects. -
Low in Calories and Fat
While the cashew nut is calorie-dense, the apple is light and hydrating — perfect for warm climates. -
Good Source of Magnesium and Potassium
These minerals support heart health and muscle function.
What Does Cashew Apple Taste Like?
The flavor of cashew apple is… unique.
It’s sweet, tart, and slightly astringent, with tropical notes reminiscent of a cross between mango, bell pepper, and guava. The texture is somewhat fibrous and spongy, which is why some people prefer it juiced rather than eaten whole.
The astringency comes from the high level of tannins, which can leave a dry, puckery sensation in your mouth. However, ripe cashew apples tend to mellow out and become pleasantly juicy and aromatic.
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Cultural and Culinary Uses Around the World
While cashew apples might be unfamiliar to many Western consumers, they’re highly valued in parts of South America, Asia, and Africa.
Brazil
As the world’s leading producer of cashews, Brazil uses cashew apples to make cajuína, a clear non-alcoholic beverage made from clarified cashew apple juice. There’s also cajuzinho, a sweet dessert often shaped like a tiny cashew fruit.
India
In the coastal state of Goa, cashew apples are fermented to make a local liquor called feni — strong, pungent, and protected under geographical indication status.
Nigeria
Cashew apple juice is sold as a refreshing street drink, though spoilage is a challenge due to the fruit’s short shelf life.
Other Culinary Uses:
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Fresh juice or smoothies
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Homemade fruit wine or vinegar
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Dried and candied slices
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Jam or chutney base
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Plant-based meat substitute in vegan cooking
Why Don’t We See Cashew Apples in Stores?
- Despite all these benefits, cashew apples are rarely exported or sold in international markets. Here’s why:
1. Extremely Perishable
- The fruit has a very short shelf life — just a few days after harvesting — and bruises easily, making transport difficult.
2. Astringency
- The unique mouthfeel is unfamiliar to many and not universally loved.
3. Lack of Awareness
- Most consumers are simply unaware the cashew nut even comes from a fruit, let alone that the fruit is edible.
4. Focus on Nut Production
- Globally, the value of cashew exports lies in the nuts, not the apples. Most apples are discarded or used locally.
Health Benefits of Cashew Apples
Even though the cashew nut is often praised for its heart-healthy fats and protein content, the cashew apple has its own list of health benefits that deserve recognition:
Immune Booster
With its exceptionally high Vitamin C content, cashew apple juice is great for boosting the immune system and fighting off seasonal illnesses.
Natural Detoxifier
Thanks to its fiber and antioxidant content, it supports liver function and digestion, helping the body eliminate toxins.
Hydration Hero
Cashew apples are 88–90% water, making them incredibly hydrating — a natural electrolyte-rich drink, especially in hot climates.
Anti-Inflammatory Properties
The polyphenols and tannins found in cashew apples may reduce inflammation and protect against oxidative stress.
Ongoing Scientific Research
Cashew apples have sparked the interest of scientists for their potential nutraceutical and medicinal properties. Recent studies explore:
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Antibacterial activity of cashew apple extract against foodborne pathogens.
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Use in functional beverages for their antioxidant boost.
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Fermentation potential in developing natural preservatives and probiotic drinks.
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Possibility of transforming the apple pulp into sustainable biofuel.
Fun Facts About Cashew Apples
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The cashew apple is not technically a fruit — it’s a swollen stem or receptacle.
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It’s been used in folk medicine to treat diarrhea, coughs, and inflammation.
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Cashew apples can weigh up to 10 times more than the attached nut.
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The juice is sometimes used to marinate meat, thanks to its high acidity.
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In some parts of the world, the apple is used to produce natural ink.
Why Cashew Apple Deserves More Attention
As the world looks to diversify food sources, reduce waste, and explore sustainable crops, the cashew apple presents a huge opportunity.
It’s already being recognized as a climate-resilient crop that grows in poor soil conditions and supports agroforestry practices. Instead of discarding the apples after harvesting nuts, we could be turning them into nutritious juices, jams, baked goods, fermented products, and even livestock feed.
There’s even growing interest in using cashew apple fiber in plant-based meat products, thanks to its chewy texture and mild flavor.
How to Try Cashew Apple Products
Though you might not find fresh cashew apples outside of the tropics, you can still experience this unique fruit in other ways:
Look for:
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Cashew apple juice or nectar in international or Afro-Caribbean stores
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Cajuína from Brazil (non-alcoholic clear cashew apple juice)
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Feni (fermented liquor) from Goa, India
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Cashew apple preserves or chutneys online
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Freeze-dried cashew apple powder in health food stores
Final Thoughts: Cashew Apple – The Overlooked Superfruit
For a fruit that grows so abundantly in cashew-producing regions, the cashew apple remains surprisingly overlooked by the global food industry. Yet it offers a fascinating combination of flavor, nutrition, and sustainability potential.
Whether you’re a health-conscious foodie, an adventurous eater, or just curious about where your favorite nut comes from, learning more about the cashew apple opens up a whole new appreciation for this tropical gem.
As interest in food diversity, natural health remedies, and sustainable agriculture grows, it’s only a matter of time before the cashew apple gets the spotlight it truly deserves.
Summary: Key Takeaways
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Cashew apples are the fleshy stem attached to the cashew nut.
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Rich in Vitamin C, fiber, and antioxidants.
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Commonly consumed in tropical countries as juice, wine, and chutney.
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Has a short shelf life and astringent taste, limiting global availability.
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Used in fermentation, health drinks, and plant-based foods.
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Deserves more recognition for its nutritional and sustainable potential.
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