Despite the nuts’ dietary praise, their apples (or pseudo fruits) remain mostly out of the spotlight. The cashew apple—or the plump part of the cashew fruit, connected to the cashew nut—looks like a mini, oval-shaped boxing glove. Botanically speaking, cashew apples are so-called accessory fruits because they grow after cashew seeds have fully developed. Thus, the actual drupe or peduncle is the kidney-shaped shell enclosing the edible cashew nut, which you’ll find at the end of the apple. Cashew trees are native to Brazil’s and Venezuela’s tropical zones and have been growing wild since ancient times. Their introduction to coastal India and Mozambique began in the 16th century, thanks to Portuguese seed traders, and eventually expanded farther into Asia and Africa. Today, cashew trees are found globally across most warmer regions, with India and Vietnam leading the world’s cashew production. Cashew fruits and their ancestral health applications have been diverse depending on culture, availability, and overall culinary tradition. In Latin America, cashew apples are usually made into juice, wine, jams, salads, and other tasty treats (empanadas, anyone?). In Asia, apple-inspired curry dishes, veggie stir-fries, desserts, vinegar, and chutneys are among some of these fruits’ delectable culinary creations. Although several countries enjoy the fruit whole and fresh, steaming or boiling cashew apples in salted water for a few minutes can reduce its fibrous quality and bitter taste. You can also simmer it directly into preserves, jams, and other fruit-inspired sweet variations. If you happen to be close to a cashew tree (gloves in hand), it’s best to use the fruit immediately after it falls from the branch as it tends to spoil quickly. “Cashew apples are also high in a compound called tannins, just like coffee, tea, and red wine,” says Molly Knudsen, M.S., RDN. “Tannins are responsible for giving these foods a somewhat bitter and astringent taste and are also associated with numerous health benefits.” Think: fighting inflammation, protecting brain health, and supporting healthy blood sugar levels. While further research is necessary to draw any conclusions about cashew apples’ health advantages, there is some promising early evidence that eating the fruit may support physical fitness and oxidative stress response2. Its juice is also touted as a good source of phenolic compounds, vitamin C, and other valuable nutrients. However, if you do come across its syrupy-tasting pulp in the form of cashew apple jam, preserve, or chutney, you’ll surely be in for a treat!
