CASHEW APPLE’S: THE FORGOTTEN FRUIT

by - Deva varaprasad

Abstract
The cashew apple is a tropical pseudo-fruit, are often overlooked despite their high
nutritional value. These apples are rich in vitamin C, dietary fiber, phytonutrients, and minerals.
Cashew apples can help with several health-related benefits, such as prevents cancer, boosts
immune system, and keeps heart healthy etc., However, due to their perishability and astringent
taste, cashew apples are underutilized, especially in low-income regions. In contrast, they are
processed into various products loke juice, syrup, wine, and animal feed in countries with
advanced food processing technologies. promoting the utilization of cashew apples can reduce
postharvest losses and enhance food and nutrition security. Additionally, their processing can
provide economic opportunities for smallholder farmers, especially in low-income regions.
Efforts to improve postharvest handling and value addition are crucial to maximizing the
potential of this nutritious fruits.

Introduction
Cashew Apple (Family: Anacardiaceae, Anacardium occidentale)
A tiny evergreen tree that grows up to 25–30 feet tall is famous for its super valuable cashew
nuts and the cashew apple. This tree first came from Brazil but is now grown a lot in India
and Vietnam. Actually, the cashew apple is kind of like a fake fruit (pseudocarp). It's shaped
like an oblong (5–10 cm long) and comes in all sorts of bright colours like yellow to orange
and red, depending on the type. When the cashew apple is ready to eat, it's super juicy and
has a unique taste that's a bit sour but also sweet and strong. People eat the cashew apple on
its own or use it to make drinks, especially traditional drinks like feni.

Cashew apple juice is packed with good stuff like vitamin C, carotenoids, and phenolic
compounds. In Brazil, people have been using it for ages to soothe sore throats and treat
chronic dysentery. They also make alcohol from the ripe fruit, which is said to help with
rheumatic pains. The juice is known for its antioxidant, antimicrobial (both antibacterial and
antifungal), and antitumor properties.

Brazilian cashew apple products are especially high in carotenoids and vitamin C. Different
varieties from various regions in Brazil are rich in carotene and cryptoxanthin. The essential
oils from red and yellow cashew fruits are interesting too. The red variety’s oil is mainly
made up of palmitic and oleic acids, while the yellow variety’s oil has a mix of palmitic acid,
furfural, 4-hydroxydodecanoic acid lactone, and hexadecanol.
 Cashew fruit
Cashews are very tasty. The nuts
are nothing but a treat for your
taste buds

Cashews are very tasty. The nuts are nothing but a treat for your taste buds. Have you ever
thought about where they came from? These nuts come from cashew apples, which are also
called "cashew fruits." Copper, calcium, magnesium, potassium, iron, and zinc are just some
of the minerals and proteins in the fruit. There are a lot of benefits that people don't know about,
like how it helps the body make blood and keeps the heart healthy. It also helps people lose
weight.

What is cashew fruit?

The cashew apple, often mistaken for the actual fruit of the cashew tree, is actually the
swollen stem, while the nut is the real fruit. The nut forms first, and then the apple grows around
it. This cashew apple is juicy and rich in carbohydrates, with a part called the cashew pulp. It
has a wide base and narrows at the top, where the nut is attached. Scientifically, the cashew
tree is known as Anacardium occidentale, with "Anacardium" referring to the heart-like shape
of the fruit, only upside down. The flesh of the cashew apple is soft, juicy, and has a pleasant
flowery scent. Its color can range from yellow to bright red, depending on how ripe it is. The
vibrant colors make it not only attractive but also great for decorative purposes.

Cashew Apple (CA)

Aside from the cashew nut, which is the main product of the cashew tree, two more cashew
by-products that are processed and consumed worldwide are cashew nut shell liquid (CNSL)
and cashew apples. Despite the fact that cashew nuts are the cashew tree’s primary commercial
product, cashew apple yields are eight to ten times greater than the weight of raw nuts.

The cashew apple, which grows from the stem and is attached to the nut, is a non-climacteric
fruit. When ripe, it has delicate skin that bruises easily, and it’s very juicy, soft, slightly fibrous,
and aromatic. The thin skin makes it more prone to damage, which can cause it to spoil faster.
So, it needs to be handled carefully, especially when transporting fresh fruits.
Cashew apples are often underused because people don't realize their importance for food and
nutrition. Plus, they aren't handled well after harvest, and there aren’t enough ways to preserve
them or make them last longer for easy transport. The fruit spoils quickly and is only available
in certain seasons, so it’s hard to use in places without good refrigeration or preservation
methods. After they’re picked, cashew apples can get damaged, exposed to heat, or stored for
too long, which makes them spoil faster. To prevent waste, it’s important to handle them
carefully, especially when transporting fresh fruits.

Growth and Maturity of CA

Cashew apples go through several stages as they grow, and their nutritional content changes a
lot along the way. They start out small and greenish-yellow, then gradually get bigger and turn
more yellow or red as they ripen. During this time, the fruit becomes sweeter and less acidic as
it builds up sugars and other nutrients.

In the early stages, cashew apples are packed with vitamin C, beta-carotene, and antioxidants.
As they mature, the sugar content increases, making them sweeter, and they also become a
great source of dietary fiber, potassium, and other minerals.

When fully ripe, cashew apples develop a soft, pulpy texture and a rich, sweet flavor. This is
when they’re at their nutritional peak, full of dietary fiber, antioxidants, and minerals like
potassium, magnesium, and iron.

But after reaching full maturity, the fruit starts to lose its nutritional value quickly. That’s why
it’s important to harvest cashew apples at the right time to get the most nutritional benefits.

So, as cashew apples grow, they become sweeter and more nutritious, but it’s key to pick them
at just the right moment to maximize their benefits.

In order to we have some edible and non-edible products

Cashew apple Edible Products

 Cashew apple juice: Just blend the pulp with water and add sugar to taste.
 Cashew apple jam: Cook the pulp with sugar and pectin to make a sweet spread.
 Cashew apple chutney: A savory condiment made by cooking the pulp with spices,
vinegar, and sugar.
 Cashew apple wine: Ferment the juice with yeast to create a delicious wine.
 Cashew apple vinegar: Made by fermenting the juice with acetic acid bacteria.
 Dried cashew apple: Dry the fruit to enjoy as a snack or add to recipes as a sweetener
or flavouring.
 Cashew apple tea: Steep dried pieces in hot water for a refreshing tea.
Cashew apple Non- edible Products
 Cosmetics: The antioxidants in cashew apple extracts are great for skincare, helping
protect your skin from damage caused by free radicals and environmental stress.
 Biofuel: Cashew apple pulp can be turned into biofuels like ethanol, offering a
sustainable alternative to fossil fuels. This is a growing use that could help reduce our
reliance on traditional energy sources.
 Biogas: By processing cashew apple waste or fresh juice through anaerobic digestion,
you can produce biogas, a renewable energy source.
 Animal feed: The pulp and seeds of cashew apples can be fed to animals, especially
pigs and poultry. They’re high in fiber and nutrients, which can boost digestive health
in animals.

Importance of cashew apple in food, nutrition, and health

In regions where it’s widely used, the cashew apple plays a big role in food and nutrition
security and is well-known for its health benefits. It’s packed with vitamin C—five times more
than citrus juice and ten times more than pineapple juice—making it a super important source
of vitamin C.

In fact, cashew apples are considered a top source of vitamin C, with about three to six times
more than oranges. The fruit also has β-carotene and minerals like calcium and potassium. Plus,
the raw fruit is quite acidic, with a titratable acidity ranging from 0.18-0.79, a pH of 3.4-4.7,
and total soluble solids ranging from 6.5-20.36 Brix.

1. feni(wine) (b) jam

(c) syrup
 Even though the cashew nut gets all the attention, the cashew apple is pretty handy too.
People usually eat it when it's ripe, drawn in by its fruity-floral aroma. The flesh is super juicy
with a sweet and sour taste.The fruit can leave a bit of a dry, puckering feeling on your tongue,
but you can tone that down by steaming, boiling, or rinsing the cut fruit before eating it.

Uses of cashew fruit:

You can cook cashew apples, toss them in salads, preserve them in sugar, or even ferment them
to make vinegar or alcoholic drinks. In South America, people use cashew apple to flavor
drinks, and the juice and pulp are also turned into sweets like “dulce de maranon”.

In India, cashew apples are called "kajoo phal" in Hindi and Marathi, and "kashu manga" in
Malayalam. A popular drink in Goa and Maharashtra is Feni, an alcoholic beverage made from
fermented cashew apples

Health benefits of cashew fruit:

1. Prevents cancer:
Cashew fruits contain proanthocyanins, a type of flavonol that can prevent cancer cells
from multiplying. This is crucial because once cancer cells start spreading, they’re
tough to control. That’s why treatments often use a broad approach, even though it can
harm healthy cells too. Plus, cashews are rich in copper, a mineral that helps reduce the
risk of cells turning cancerous, which might help in treating and preventing colon
cancer.
2. Boosts Immune System:
Cashews are packed with vitamins that boost your immune system, helping your body
fight off bacterial infections.
3. Keep eyes healthy:
Cashews are great for your eyes because they’re full of lutein and zeaxanthin. These
nutrients help keep your eyes healthy, protect them from the sun’s harmful rays, and
lower your risk of getting cataracts.
4. Helps in weight loss:
Eating cashews regularly and in moderation can help lower cholesterol and prevent fat
buildup in the heart, which is great for managing your weight. They’re high in fiber and
calories, which are key for weight loss when enjoyed in the right amounts.
5. Helps Skin Stay Healthy:
Vitamin C boosts collagen production in your body, but copper helps maintain both
collagen and elastin. This matters because a lack of copper can lead to early skin
sagging. To keep your skin looking youthful, make sure to eat plenty of vitamin C-rich
foods and cashew fruits.
 Table 1 : Nutritional value of raw and processed of Cashew Apple

RCA raw YCA raw CA fruit Dried CA CA

Nutrients
juice juice Flour CA wine jam
6.52-
Moisture % 85.92 86.38 4-13.8 – 30.38
11.42
Energy(Kcals) – 3191 – 2721
7.63- 1.18-
Protein (%) 0.88 0.52-1.130 5.45 0.02
14.86 3.80
Fat (%) 0.3 0.27 3.70-5.18 3 – 0.1
Fiber(%) – – 5.91 6.65 – 1.02
Carbohydrate 52.2-
– – 60.59 – 66.64
(%) 74.75
Total ash (%) – – 1.42 – – 0.68
Cellulose (%) 3.56 3.34 – – – –
Pectin (%) 0.86 0.98 – – – –
85-
Ca(mg/l) 99.7-133.1 192 80.14 – –
144.52
0.42-
Fe(/mg/l) 0.61-4 0.7 – – 0.39
5.52
34.87-
Mg(mg/l) 34.64-36.86 32.15 – – –
37.67
2.02-
P(mg/l) 3.81-7.04 18.41 136.59 – –
8.94
70.9-
K(mg/l) 70.33-71.47 102.14 – – –
72.37
29.44-
Na (mg/l) 31.5-34.34 – – – –
35.26
Zn (mg/l) 1.9-3.59 1.94-2.36 5.1 – – 505.14
0.04-
Cu (mg/l) 0.11-0.53 – – – 4.26
0.66
β carotene 9.72-
5.51-9.14 – – – –
(mg/l) 12.74
Total 91151-
103519-215818 – – – 361760
sugar(mg/l) 219414
Vitamin 253.09-
257.24-330 118.53 – 253-349 –
C(mg/l) 348.54
Vit. B1
– – – – – –
(mg/l)
Vit. B2
– – – – – –
(mg/l)
Vit. B3
– – – – – –
(mg/l)
Total 1591.84- 1067-
1066.553653.03 – 13000 –
phenol(mg/l) 2024.41 2887
151.73-
Tannin(mg/l) 502.30-1757.47 – 2665.9 22 –
1361.50
Processing methods for Cashew apple products and market availability
Different processing methods have been used to create various value-added products
from cashew apples, which is a great way for farmers to earn extra income beyond selling raw
cashew nuts. For every kilogram of raw nuts, 8 to 9 kilograms of cashew apples are produced,
yielding a sweet but astringent juice. To reduce the astringency and make the most of the fruit,
value addition is crucial. Cashew apples can be processed into a range of products, including
food, soft and alcoholic beverages, animal feeds, and bio-energy products.

Table 2: Processing techniques of cashew apple products

S.no Cashew apple Products Unity Operation involved

1 Juice Pressing
Pressing, clarification using
Polyvinylpyrrolidone(PVP)
Blending, clarifying using gelatine,
pasteurization
Pressing, clarification using sago, gelatine,
starch
Pressing, filtration, clarification using
2 Wine
gelatine, fermentation

Pressing, filtration, fermentation

3 Vinegar Fermentation

4 Jam Pulping and concentration through boiling

5 Confectionaries (Cashew apple biscuit) Baking

6 Chutney Boiling

7 Pickle Slicing, marination, boiling

Pressing, sterilization, clarification using

8 Bioethanol
gelatine, filtration, and fermentation

Blending, fermentation

Drying, cooking, filtration, fermentation

9 Cashew apple Powder Slicing, drying, grinding, sieving

10 Dried cashew apple Crips Slicing, osmotic dehydration, Drying

Conclusion
Cashew apples hold tremendous potential due to their rich nutritional profile and various uses,
yet they remain largely underutilized in countries with limited agricultural production and
processing infrastructure. By improving postharvest handling and investing in processing
technologies, these regions could unlock the full value of cashew apples. This would not only
reduce postharvest losses but also enhance food security and create new economic
opportunities for smallholder farmers. Promoting the utilization of cashew apples is crucial for
maximizing their benefits in both food and nutrition, as well as for contributing to economic
development in low-income regions.

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