Anacardium occidentale L.
The principal countries producing the cashew-apple tree are; India, Brazil, and Africa. The cashew-apple matures in late spring or early summer and has an unusual appearance. Each cashew-apple hangs on a slender stem called a pedicle. The bright red or yellow apple is one and a half to three inches in diameter. It has a sour taste but can be eaten fresh when ripened or used to make jellies, preserves, and pie stock. The juice makes an excellent wine that can be distilled to make a intoxicating liquor.The true fruit of the cashew-apple is a hard double-shelled kidney shaped projection which protrudes from the larger end of the apple. The skin of the true fruit protects the shells, but if the skin is broken, the oil may cause a skin irritation similar to poison ivy or poison oak. There is no danger in handling the true fruit unless the skin is broken releasing the oil. The kidney shaped projection has two shells. Beneath the first shell is a caustic black oil that has to be removed by a special roasting process. The oil is used in the plastic and varnish industries. A second process of roasting removes the inner shell of the projection and releases an eye catching nut. (The roasting processes remove all poisons from the nut.) After the abusive treatment and handling, the well roasted shelled kernels become the well known and delicious cashew nuts found on the shelf, in a can, at your favorite grocery store. The next time you crunch down on a few extra large cashews, you should take note of what's in store for you when your will power breaks down and before you know it the first hand-full of nuts becomes the second. The true fruit is a kernel, one kernel to an apple, it contains about 15% protein and more than 40% fat. After consuming a large amount of cashews, you may have to loosen your belt a notch. Or the Anacardium occidentale wasn't an accidental eruption, it was just a hot fudge-cashew sundae that did it. 
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