I grew up eating this fruit and I love it! It comes in red, yellow and orange colors. The one you had looked old. It stains your clothes. We throw the seeds in a bucket until we have a good amount after people finish eating their fruits . Then we roast the nut to get the thick green shell or coating off. Which looks black and ashy. we then clean it off with our hands or a towell and eat warm roasted cashews which is called raw cashews
They both are in the family Anacardiaceae. Mangos, pistachios and cashews as well as poison oak, ivy and sumac are all in the same family. They contain urushiol, which irritates the skin and mucous membranes on contact.
Ive never been allergic to Posion Ivy, Oak nor Sumac... wonder if itz cus I grew up eating lots of nutz..? & seeing this gives me a whole new concept of Genisis's potiential "Apple" theres the Mandrake which Rachel bardered for which produces whats called Setins Apple~& now (new4me) the Cashew Apple with a poison shell... Hmmmmmmm....Well,well.... Biblical Horticulture just rang another bell!👼
@@chillboard4904 It's a 7 month old comment, i think he knows. and now you've reminded him VIA notifs. And don't even try to say i shouldn't respond to a 4 day old comment. you know what you did.
Apple cashew is a fruit native from Brazil, and here in Brasil we got the yellow and red variety, we love the cashew juice, but the nuts are the best, the best nuts in the World, and here we call it Caju and this word derived from the Tupian word acajú, literally meaning "nut that produces itself" refers to the unusual location of the seed (the heart) outside of the fruit. And here we used to make a Caipirinha de Caju (cashew's caipirinha, caipirinha is made with cachaça ou vodka) and it's so good
@@colinmacvicar2507 nope, Brasil was named after a particular type of tree the portuguese harvested here, "Pau Brasil". The word Brasil comes from the word Brasa, which means ember, the tree was named that because it was gathered for it's red color.
I'm from Brazil and I think cashew juice is my favorite one to buy in supermarkets! We have some really interesting fruits here. I think you would like Grumixama (Eugenia brasiliensis). We also have a Brasilian Durian called Pequi (Caryocar brasiliense), it's not related at all, but the flavor is really an acquired taste, you shoud try. I know a lot of edible brazilian fruits, if you want I can recommend other ones.
Thanks Felipe! Yes I would love suggestions. Brazil is on my must visit list for future fruit hunting spots. Pequi is especially interesting to me, I love fruit that has a learning curve to eat it.
Another acquired teste fruit is Jatobá, I use it to make cookies. In South Brazil there is Pinhão, which is a large pine nut eaten cooked as a source of carbs. Jenipapo has a blue dye and is mainly used to flavour cachaça and to do tribal paintings on the skin. Monguba is a strange looking nut which tastes like popcorn and butter. Sapucaia is a enormous tree that bears edible nuts. There are lots of good fruits from Nortwest Brazil related to Cashew from a genus called Spondias, some of then are Cajá, Umbu, Siriguela and Cajamanga (translates to Cajá+Mango). Juçara is related to Açaí but is sweeter and have more antioxidants, it grows in milder climates than Açaí. We have lots of native Anonnas as well.
Another nice genus is Eugenia, which includes lots of edibles: Grumixama, Cagaita, Pitanga, Uvaia, Araça etc. It is found mostly in the atlantic forest. There are more the 300 species in this genus.
When I was living in Florida, on mcnab and 31st, I was walking to the gas station and found a cashew tree (I say cajú) my heart palpitated because I knew exactly what it was. I'm Brazilian and as a child I drank the juice very much and I was so happy to have found a random tree growing here! I would go every other day and collect some fruit and share it with my roommates. What you do is bite a piece off the end, and squeeze and suck. Like a common mango. It's delicious!! One day I went back and I did not see the tree anymore. I feel blessed to have eaten from that tree before.
Dude, I'm Brasilian and I live in a City called Aracaju, It literally means ''parrot's cashew tree", and there are cashew trees growing all over the place!
hi there. I'm from Trinidad West Indies where we have a few types of Cashew species. colours vary from red to light yellow to orange and sizes 3 times bigger than this one to half size. Cashew mostly cultivated for it's nuts. Nuts are sun dried and roasted on open flame, or sometimes cut open and baked. The sap inside of the nut shell is what is kinda acidic to skin and poisonous to birds, as those who roast Cashew nuts and crack them open need to wear gloves to protect their hands from the sap that causes a few layers of the outer skin to peal off like a snake for weeks. The "apple" part is very juicy. Used to make juice, wine, and jam and chow. Taste is described as rack I believe, hate the way it makes the tongue feel, and sometimes cause coughing. Juice is made just just as you did added cinnamon and sugar and Angostura Bitters for better exotic taste, Cashew Wine is a nice drink in the Caribbean also, made by fermenting Cashew apples in rain water. little to no rack taste Cashew Jam, made like any other Jam, boiled with spices and sugar, some filter the pulp, some like it with the pulp, also little to no rack aftertaste. Cashew Chow is the best use of it after Wine I believe. sliced and seasoned with salt, pepper, garlic, Shadow Benni/Cilantro, ground black pepper, and lime juice... I fell across one of your videos on the Calabash as "The Miracle Fruit" I heard of it being medicinal but never seen it made before. Cudos in getting it out via your video. Ancestors drank it long ago and some still do. they live longer, healthier. I deal with Calabash gourds and can't stand the smell for two long, it really does induce vomiting and can stain hands black while digging out the meat and seeds from the gourd, The Gourd, or hard outer shell is very useful in the industry of art, and Music. only advice is to try to give as much information on each of the fruit you you choose to showcase. good luck
I spent all my childhood in El Salvador. Eating maranones(cashew apples ) mangos, guayabas (guavas) just cutting from the trees and ready to go I'm glad WE NEVER HAD TO GO TO THE MARKET TO GET THEM
In Brazil, most ppl consume it as a Juice, and some inovative cuisine chefs use it grilled or cooked, but the most common way to consume is still as a juice, you can even find it at supermarkets as industrial juice, mixed with apple juice (to make it cheaper, and less adstringent) and other things. As juice, it's one of my favorites.
I grew up around a Cashew plantation here in Brazil and I can tell you if the Cashew apple is ripe you don't have to worry about the astringency of the skin, because it's completely bearable. Just blend it and strain the juice (because of the fibers), put some sweetener and you're set. However, if the juice gets on your clothes, it might leave a stain you won't be able to wash easily.
They could be if they're not ripe. Unripe plums have a certain type of sourness to them that can sometimes burn the inside of your mouth. If they're ripe though no.
Recently came across cashew trees with fruit on them, tried the cashew fruit and it was very very juicy, as soon as I broke skin the juice just ran out in a stream, somewhat astringent and left a dry aftertaste, could see it being good blended as a juice. Collected the seeds and took them home, roasted them on a frying pan(results not great), after that tried to remove the outer shell, was a bit impatient so used my fingers and teeth to gnaw away at the seed cover, needless to say the bitter sap stained my lips and hand and formed a thin hard layer that took more than a week to gradually peel away. The cashews were tasty though, saved some seeds for germination and have about 9 saplings growing right now.
They grow well here in the Caribbean , the fruit is mostly sold in jars as a candied preserve in the Dominican Republic. You are correct , cashews are related to mangoes. some people that are ultra sensitive to poison ivy, sometimes have a reaction to the sap of the mango. it should be noted that some mango varieties, have that turpentine smell to them. there is even a variety called turpentine, used as root stock in Florida. some Indian varieties have a hint of this aroma. which I enjoy if its not too strong.
virgo wolf lupina they are VERY related, they’re both in the nightshade family of plants, along with poison oak and poison ivy which cause the same allergic skin reactions as mango and cashew tree sap. The history of evolution on Earth doesn’t care what arbitrary countries the plants are currently in 🙄
I am from India. We don't make chutney of the cashew apple. Also never known it to smell of gasoline. When you make the juice you have to let the sediment settle and the astringecy is removed. It is usually very sweet and cannot be kept too long as it will start to forment.
When fermented you get a refreshing juice called neero. When the neero is distilled once you get a drink called urrack. When distilled a second time you get a more potent liquor called Feni. It is made exclusively in my hometown Goa, India. Feni has a strong fruity taste and aroma. I would say its more of a wine than a liqueur. You can consume it neat and it also tastes great in a lime and ginger cocktail or with ginger-ale.
I had these raw off the tree in costa rica. They were yellow and ready to burst like a water balloon. a few of them actually burst in my hand as i was plucking them off the tree. Zero astringency when ripe, but also completely non-transportable. Delicious. I ate a meal of them off the tree several times.
Best way I utilize cashew apple is juice. Just cut off one and and then take a small hand citrus juicer into the pulp and all the juice comes out. The apple is basically a sponge. When you are done you will just have the skin and barely any pulp left in your hand. The straight juice is great and super high in Vitamin C. It is one of my favorite juices plus it mixes well with others.
Lex Manson nice I just came back from the PI! Had my first ones 6yrs ago the first time I went so delicious they are! This time they had a whole bag waiting for me lol😋
In Brazil, we add lime juice to bring out the sweet flavors when making juice. Its "dried" version makes a very characteristic "jam" in Northeastern Brazil, called "passa de caju". Vegans also make "cashew meat" by salting it and treating it like jerky. The end product is similar to jackfruit meat, but with a slightly sweeter flavor. Works great as chicken and fish substitute, especially in "moqueca".
I too am from El Salvador and your mom is right. It is a delicious fruit especially if you can pull it directly from a tree. Bucket list item for you to try. Amazing.
Hi Jared, I'm a bike nut and have a channel for that, but I just so happened to Google cashew nuts and wanted to learn more, so I ended up here. I'm glad that Google brought me to your channel because I learned that you have numerous interesting videos regarding fruits. I think that's a great theme to explore and it seems you're doing well with it. I certainly love all kinds of fruits and recognize the health benefits of them. I look forward to watching more of your videos and I subscribed. Thanks for sharing!
Lots of cashew trees used to grow around my old house. My friends and i used to pick them, wash and cut them. We'd sprinkle some salt on it, and eat it raw. Tasty, but it could make your throat sore if you eat it too much
I hope since your post you’ve had a chance to try this fruit. If not, it is a must. Please do not believe this guy’s taste buds on this one. Nothing like gasoline. If this was a recent video, I’d say he has Covid, but he must not have gotten a very good one. They are usually 2-3 times the size of what he sampled. Perhaps cut off the tree before ripening all the way. Too bad the fruit is so delicate after it is cut, otherwise the US could be enjoying it like all other tropical countries.
You also can eat the young leaves of this plant. For the fruit, you do not need to cook, just cook into small pieces, mix with sugar and salt. I love eating the fruit.
In El Salvador we make something that translates to "salad juice" (fresco de ensalada). It technically is a bunch of fruit (including this one) cut in cubes with water and sugar. The water or juice has a great taste, and then we just eat the fruit in it. It's some of the ways to eat this fruit. Though you can eat it the way you did, it's a fruit with a strong taste and aroma, so it doesn't feel desirable to eat too much of it on it's own; it's almost the same feeling when eating too much pinaple.
I made an ice cream at my boss’s ice cream shop with the ingredients you described and now it’s a favorite! Lol. Thanks for the idea! I owe you props (and probably money) And it’s named Cashew apple sherbet. We made it a sherbet because for some reason the concoction didn’t work too well with condensed milk and egg whites. :/
Wow this reminds me of my childhood. In Indonesia we call that fruit "Monkey Guava" (nobody knows why it is named like that) and saw one when i was playing with my friends, tried the fruit together, then regret it together because it was fermented:( i should try that again tho and you should explore Indonesia soon!
Hi and FYI - I love the fruit in my smoothies with honey, the skin and all. It has more vitamin C than oranges, and the red version has more antioxidants than the yellow version. The yellow version smells like apricots&pears to me. Yum!
I picked one right off the tree when I was in Costa Rica. I wad so excited to try it, but I didn't know I had to wait for it to get soft. It was SO astringent, and it was horrible! I found out after I ate it, but too bad I only had one. I missed my chance to try it!
Was able to see this growing on the tree in Costa Rica. That is also where our guide gave us the ice cream bean to taste. I still have the huge bean. Good times!
Nice video! As a brazilian, I’ve never imagined that cashew apples were so rare in other countries since here it’s pretty popular... Here we call it “caju” (stressed in the “ju”)
I love how you called some random, obviously southwestern desert "New York" lol and that "relaxing music" almost blew out my eardrums lol. Great job buddy
All you needed to do was to put in your blender: Cold water with ice then add SUGAR and then strain the crushed flesh, remove and enjoy! 😃 Delicious and refreshing!!! You can even try them frozen doing the same on your blender and will also work! I believe you can find them frozen at Chinese or Mexican supermarkets! 👍 Good luck!
this is so weird to me because cashews are native to where I live (goiás, a midwestern state of brazil). we definitely just eat it without any preparation, in fact I have never eaten in any other way
We have Mexican food stores in our area, and some of them have these in the freezer, and they are labeled in Spanish as MARANON. I prefer to eat them frozen because they are hyper-juicy, and rather rubbery and fibrous at the same time. It's easier to bite into them if they are frozen and thawing so the juice doesn't gush out all over your shirt. The taste is rather strange and takes some getting used to it. The seed attached to the fruit is inside two layers of shell, and between the layers is a particularly virulent urushiol resin which will cause very severe skin or mouth irritation if contacted. Better to throw the nut away and leave the cashew processing to the experts. The skin IS edible.
Very common in north Brazil (my country). The thing is, if the tree is in a very hot and dry place it will probably produce a sweet fruit, but you need to let it ripe in the tree, it won't properly ripe if taken earlier. But if you take it out of the tree when it is very ripe it is very delicious and the astringent texture is almost gone. If the tree is not in that hot and dry place it will probably not give nice fruits to eat "in nature", only for juice or other uses. Local culture use it like this: you have cashews fruit and cachaça (very high grade alcohol like vodka, but from sugar cane), you take a bite of the cashew (or the whole) and a shot of cachaça. You do it until you get high 😆 The fruit is consumed "in nature" a lot, but mostly by northern Brazilians, because it is a complicated fruit to ship. Used ALOT as juice. We make very nice sweet licorice and also wine from cashews.
I feel like an idiot for not knowing but at least I finally know why cashew nuts are expensive. I assumed they'd be big clusters on trees. Now that I do know I will purchase them a little more often at full price without feeling like I'm being ripped off. The poison bit makes them a little less appetising however.
The processing destroys the urishol (poison). Contamination is pretty rare and basically a non-issue. You also have no reason to fear cashews if you are not allergic to poison ivy and related plants, because the aforementioned urishol is what makes it so dangerous. Edit: Poison ivy, poison oak, etc. are only issues because of urishol, an allergen. People not allergic are unaffected by urishol-based issues. Either way, do not recommend raw cashews.
@@SonicChaocc Cashews are my favourite and they are expensive but if you're not a snob, do like I do and buy the can of cashews halves and pieces at the supermarket. like $3 a can. You can heat them up yourself .
I used to eat a lot of them when I was a kid and the only problem was I felt my mouth like it was shrinking but is only when you eat a lot besides it's delicious
There are so much foods you can prepare with cashew apples. Two of my favorite are the jam and the "cajuína", which is a non-alcoholic drink made from the cashew apple juice with no sugar addition. Because the juice spoils quickly, it goes through a process of separation of its solid and liquid parts through addition of gelatine. Then the resulting liquid is filtered several times, then bottled and finally boiled until its sugars caramelize. This way it will have a shelf life of about two years. And it's delicious!!!
Why doesn't your content have more views and subscribers? Your stuff is really truly interesting and I love to see where you travel to get these non-grocery store fruits!! Been marathoning your content since last night keep up the good work.
The connection to poison ivy you mentioned is that they use the same type of poison called urishol. I don't think there's any close relation of the plants, I suppose some point quite a ways back evolutionary.
This is so cool! Randomly found this after reading a tweet by James Wong about them. Love the idea of doing videos about all the weird and wonderful varieties of fruit.
@@WeirdExplorer at least in Brazil they usually take the cashew apple and make juice in factories, so it's definitely not wasted and in households we are more likely to eat the apple and throw away the nut, because it takes a long time to roast and eat
yes, the oil in raw cashews is called urushiol and it is the exact same oil in poison ivy, be very careful with them and never eat a cashew raw (store bought "raw" cashews are steamed, not technically raw anymore). And if you do get urushiol on your skin, you can wash it off asap with dawn soap, make sure you clean it all off. the oil breaking nature of the dish soap is the best defense to remove it from the skin before it can set in and give you a rash.
My neighbor has a tree of these and i started biting the seed to break into it and then i thought i was dying because the inside of my mouth felt like it was on fire.
I have travelled pretty extensively in the Caribbean and, last time I was in Grenada I went hiking through a particularly remote area of the interior rainforest with a local guide. It was incredible all the fruits I found along the way and was able to enjoy as healthy, filling snacks while making the trek. One of these was these Cashew Apples, which I had never heard of or seen before, but my guide's father (who was also with us) really loved them, so we collected a couple dozen and carried them with us. Along the hike I also enjoyed the likes of wild mangos, fresh cacao pulp, and loquats, all found growing wild and harvested fresh in an area very untouched by people. What an amazing experience, one I cannot wait to replicate.
I haven't had this fruit in 20 years, but I still remember the taste. It's not for everyone. I loved it as a kid growing up in South America. Will be going back home this December. I hope they are in season. Not sure if I'll still loves it the way I did before. I never roasted the seed though.
I used to eat cashews until I got sick on my grandmother's farm, and they spoiled the tree when we did not eat in time. I did not care for the adistring taste.
I'm so glad to see someone is talking about this fruit. I grow them at the beach in Guatemala because the tree is so beautiful it makes amazingly looking forests and also because I freaking love the fruit. I love it just like that with a little bit of salt as a snack, I love to make a drink by mixing it with water or just a revitalizer on a hot day. Seriously one of my favorite fruits . Once you eat enough of it it becomes less astringent, Wich is sad because I love the astringent part of it.
In Guatemala we call it "Jocote Marañón" Wich is weird because we also have another absolutely delicious but very different fruit called just "Jocote" also amazingly good with salt. Then again, most fruit is amazing with a little bit of fruit.
Here in Dominican Republic they are everywhere, they are pretty sweet and delicious, they look the same as yours in the outside but the inside of our variety has something in the inside that looks like a seed, and it's not creamy at all, you should try it, we eat it raw.
I tried cashew liquor in India! It is stroooooongg! Also, other examples of accessory fruits are figs, strawberries, mulberries, and of course, apples. :)
It is hard to get exotic fruits here in Wyoming, so I watch your channel instead! I love the format of your videos. You really allow us to experience the fruits with you.
I was out in Wyoming in the fall and managed to find Buddhas hand oddly enough, but otherwise yeah... its a beautiful state, but not the best place for fruit hunting.
In Guyana, it was called the wicked fruit. I loved eating this because it was juicy and flossed your teeth at the same time. Never wear white s the stain will not come out. The seed is where cashew comes from but of another variety.
@@WeirdExplorer thanks for replying.. If you ever go, please attend a Hindu wedding. It's called 7 curry but isn't really 7 curry- just all veg, delicious, served on a pink lotus leaf and eaten with your finger. Incidentally, the water nut that matured lotus produce is edible. You must try the wiri wiri , indigenous to Guyana. As you're not yet bale to travel to Guyana , go to Queens New York and ask around. The people will fall over themselves to help you and you will leave with roti. 😂. Kukrit, awara and some other village fruits ( we have lots of Palms) Demerara, Essequibo and Berbice. I found Bourda Market, Stabroek market were great for fruits of you can't visit the villages. If you wish closer to your visit, I have many people who will take you places and show you fruits not sold. Also buy a hammock to bring back so when you travel you can use. (Previous comment got deleted, maybe because I gave you contact if you go to Guyana)
I used to live in the "little Portugal" area of Sydney and I'd buy cashew juice, imported from Brazil, from the local bottle shop. Absolutely delicious.
Here in Trinidad it's eaten when ripe by removing the seed roasting it break it apart to get the nut inside and eating it or cutting up the ripe cashew and toss it up in salt and hot pepper or we make chunky cashew jam which is delicious.
I found your channel in some deep dark corner of RU-vid yesterday and I watched a few of your videos for the first time. What sounds like a silly or boring theme for a channel; however, it was anything but boring and I found your show great! Interesting and weird for sure! I just subscribed.
Weird... Here in Mexico nobody eats the fruit... Rather we eat the optionsl fruit making juices out of there with lemon... It's incredible refreshing and delicious
I just chanced on your channel and can't stop laughing...i ate a lot of that (uncooked) growing up and occasionally we roasted the shell (nuts) it's very common in Ghana
