Actually, cashews, like almonds and pistachios, are not nuts, but seeds of a drupe like peaches and plums. The fruit of a cashew is called a cashew apple. The name is cajú in Portuguese or marañon in Costa Rica and other Central and South American countries. Having lived in both Costa Rica and Venezuela, I wanted to share this interesting information with all you cashew lovers out there. The actual cashew hangs at the bottom of the fruit and is encased in a kidney shaped hard shell or drupe, like peach and plum seeds.
Cashews are native to Brazil and stories are told of capuchin monkeys who learned how to knock off the shell with rocks to get to the seed. Then they rubbed off the corrosive Anacardic acid and urushiol on the seed with tree bark.
Eventually indigenous Brazilians tribes tried this themselves and discovered that roasting the shells destroys the acid inside. Delicate hand picking and processing along with roasting are some of the reasons they are more expensive than other nuts. You can also eat the flesh of the cashew apple.
Cashews are high in protein and heart healthy oils as well as vitamins, minerals, and phytonutrients.
Peak Time: Available year round
Average Price: $10 per pound for raw cashews and $16 per pound for roasted cashews
Tips for Selection and Storage: Commercially sold “raw” cashews are not really raw but have been steamed or heated to remove the toxic Anacardic acid and urushiol. Roasting cashews has the same effect. Raw cashews should be stored in airtight containers (preferably glass) in a cool, dark, and dry place for short-term storage (3 to 6 months). They may be stored in the refrigerator or freezer (up to a year) for longer storage. Using an airtight container is crucial to prevent them from absorbing moisture and odors, which can cause them to spoil. If storing in the freezer, it is better to portion into smaller airtight freezer bags, so you only need to thaw what you plan to use. All nuts freeze well since they are low in moisture and less susceptible to freezer burn. For all storage methods, cashews can absorb moisture so containers must be completely dry and sealed tightly. If stored at room temperature or in the refrigerator, cashews should be checked for rancidity and mold.
Tips for Preparation: You can roast raw cashews with no added oil or use oil to coat and make your own salty, sweet, herb, curried, or spicy seasonings. In addition to using cashews in nut and trail mix, baked goods, and candy, cashews go well in meat, vegetable and pasta dishes, salads, casseroles, stir-fries, fried rice, and curries. You can make your own cashew butter to substitute for cream. Cashews can be soaked in water and blended to make milk, sauces, dips, soups, and stews that are popular in vegan and dairy free recipes.
Nutritional Highlights: Cashews are high in iron content and are also rich in magnesium, manganese, copper, and zinc. They contain vitamins like B6, E and K. Like all nuts, they are rich in healthy fats as well dietary fiber. Cashews are rich in antioxidant phytonutrients. Research has shown that roasted cashews have more antioxidant activity than raw cashews. Because cashews are high in insoluble fiber, they are high FODMAP (short chain carbohydrates) along with pistachios and are considered high FODMAP nuts.
