Cashews Grow On Fruit

The journey of a cashew from tree to table is far more complex than most people realize. The familiar crescent-shaped nut is actually a seed that grows in a truly unusual way: it hangs from the bottom of a fleshy, pear-shaped stem called a cashew apple. While the nut is prized globally, the cashew apple is highly perishable and rarely seen outside of the tropical regions where it grows. In places like Brazil and India, this "false fruit (Review)" is a local delicacy, often juiced or fermented into liquor, boasting a sweet and astringent flavor.

The real challenge, however, lies with the seed itself. It is encased in a double-layered shell which contains a potent caustic resin called urushiol, the same chemical irritant found in its infamous relatives, poison ivy and poison oak. This toxic (Review) oil can cause severe skin rashes and is why cashews are never sold to consumers still in their shells. To render them edible, workers must undertake a careful process of roasting, steaming, or boiling the raw nuts, which neutralizes the toxic oil and allows the shell to be cracked open safely.

This intricate harvesting and processing method is a major reason for the cashew's relatively high cost compared to other nuts. Originally native to northeastern Brazil, the cashew tree was spread by Portuguese explorers in the 16th century to India and Africa, which are now the world's primary producers. Every "raw" cashew you buy at the store has already undergone this essential heat treatment, a hidden step ensuring the delicious snack is completely safe to enjoy.