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Cashew Apple
This pseudofruit (or "false fruit") is a by-product of the cashew nut industry. The cashew tree, Anacardium occidentale L., is called marañon in most Spanish-speaking countries, but merey in Venezuela; and caju or cajueiro in Portuguese. It is generally bushy, low-branched and spreading; may reach 35 ft (10.6 m) in height and width. Its leaves, mainly in terminal clusters, are oblong-oval or obovate, 4 to 8 in (10-20 cm) long and 2 to 4 in (5-10 cm) wide, and leathery. Yellowish-pink, 5-petalled flowers are borne in 6 to 10-in (15-25 cm) terminal panicles of mixed male, female and bisexual. The true fruit of the tree is the cashew nut resembling a miniature boxing-glove; consisting of a double shell containing a caustic phenolic resin in honeycomb-like cells, enclosing the edible kidney-shaped kernel. An interesting feature of the cashew is that the nut develops first and when it is full-grown but not yet ripe, its peduncle or, more technically, receptacle, fills out, becomes plump, fleshy, pear-shaped or rhomboid-to-ovate, 2 to 4 1/2 in (5-11.25 cm) in length, with waxy, yellow, red, or red-and-yellow skin and spongy, fibrous, very juicy, astringent, acid to subacid, yellow pulp. Thus is formed the conspicuous, so-called cashew apple.
The apple and nut fall together when both are ripe and, in commercial nut plantations, it is most practical to twist off the nut and leave the apple on the ground for later grazing by cattle or pigs. But, where labor costs are very low, the apples may be gathered up and taken to markets or processing plants. In Goa, India, the apples are still trampled by foot to extract the juice for the locally famous distilled liquor, feni. In Brazil, great heaps are displayed by fruit vendors, and the juice is used as a fresh beverage and for win
In the field, the fruits are picked up and chewed for refreshment, the juice swallowed, and the fibrous residue discarded. In the home and, in a limited way for commercial purposes, the cashew apples are preserved in sirup in glass jars. Fresh apples are highly perishable. Various species of yeast and fungi cause spoilage after the first day at room temperature. Food technologists in India have found that good condition can be maintained for 5 weeks at 32º to 35º F (0º-1.67º C) and relative humidity of 85% to 90%. Inasmuch as the juice is astringent and somewhat acrid due to 35% tannin content (in the red: less in the yellow) and 3% of an oily substance, the fruit is pressure-steamed for 5 to 15 minutes before candying or making into jam or chutney or extracting the juice for carbonated beverages, sirup or wine. Efforts are made to retain as much as possible of the ascorbic acid. Food technologists in Costa Rica recently worked out an improved process for producing the locally popular candied, sun-dried cashew apples. Failure to remove the tannin from the juice may account for the nutritional deficiency in heavy imbibers of cashew apple wine in Mozambique, for tannin prevents the body's full assimilation of protein.
Medicinal Uses: Cashew apple juice, without removal of tannin, is prescribed as a remedy for sore throat and chronic dysentery in Cuba and Brazil. Fresh or distilled, it is a potent diuretic and is said to possess sudorific properties. The brandy is applied as a liniment to relieve the pain of rheumatism and neuralgia.
Source:Wiipedia
The apple and nut fall together when both are ripe and, in commercial nut plantations, it is most practical to twist off the nut and leave the apple on the ground for later grazing by cattle or pigs. But, where labor costs are very low, the apples may be gathered up and taken to markets or processing plants. In Goa, India, the apples are still trampled by foot to extract the juice for the locally famous distilled liquor, feni. In Brazil, great heaps are displayed by fruit vendors, and the juice is used as a fresh beverage and for win
In the field, the fruits are picked up and chewed for refreshment, the juice swallowed, and the fibrous residue discarded. In the home and, in a limited way for commercial purposes, the cashew apples are preserved in sirup in glass jars. Fresh apples are highly perishable. Various species of yeast and fungi cause spoilage after the first day at room temperature. Food technologists in India have found that good condition can be maintained for 5 weeks at 32º to 35º F (0º-1.67º C) and relative humidity of 85% to 90%. Inasmuch as the juice is astringent and somewhat acrid due to 35% tannin content (in the red: less in the yellow) and 3% of an oily substance, the fruit is pressure-steamed for 5 to 15 minutes before candying or making into jam or chutney or extracting the juice for carbonated beverages, sirup or wine. Efforts are made to retain as much as possible of the ascorbic acid. Food technologists in Costa Rica recently worked out an improved process for producing the locally popular candied, sun-dried cashew apples. Failure to remove the tannin from the juice may account for the nutritional deficiency in heavy imbibers of cashew apple wine in Mozambique, for tannin prevents the body's full assimilation of protein.
Medicinal Uses: Cashew apple juice, without removal of tannin, is prescribed as a remedy for sore throat and chronic dysentery in Cuba and Brazil. Fresh or distilled, it is a potent diuretic and is said to possess sudorific properties. The brandy is applied as a liniment to relieve the pain of rheumatism and neuralgia.
Source:Wiipedia