What To Do With Cashew Fruit

Cashew fruit is edible and can be used in several tasty ways, from making juice and jams to enjoying it fresh when fully ripe.
 
Most people toss the cashew apple away and keep only the nut, which is a real shame because that juicy fruit has plenty to offer.
 
If you’ve ever cracked open a cashew shell and wondered what to do with cashew fruit, you’re in the right place.
 
The cashew fruit is sweet, aromatic, and surprisingly versatile once you know how to handle it.
 
In this post, we’ll walk through the best things to do with cashew fruit, how to prepare it safely, and a few simple recipes worth trying.
 
Let’s get into it.
 

What to Do With Cashew Fruit: The Best Options

There are plenty of things you can do with cashew fruit, and here are the most popular ones:
 

1. Eat It Fresh When Fully Ripe

The simplest thing to do with cashew fruit is to eat it fresh.
 
A ripe cashew apple turns yellow, orange, or red and feels slightly soft to the touch.
 
Just bite into it and enjoy the sweet, tangy flavor, but avoid the skin if it tastes astringent.
 
The flesh is juicy and fragrant, with a taste that’s often compared to a mix of mango, pear, and citrus.
 

2. Juice It for a Refreshing Drink

Making cashew fruit juice is one of the most popular ways to use this fruit.
 
Blend the ripe flesh with water, strain out the fibers, and sweeten to taste.
 
In Brazil and parts of the Caribbean, cashew fruit juice is a beloved street drink sold fresh and chilled.
 
You can also freeze the juice into ice cubes or popsicles for a fun summer treat.
 

3. Cook It Into Jams and Preserves

Cashew fruit has enough natural pectin and acidity to set beautifully into jams and preserves.
 
Simmer the chopped fruit with sugar and a squeeze of lemon until it thickens, then jar it up.
 
The result is a bright, tropical spread that’s fantastic on toast or swirled into yogurt.
 

4. Ferment It Into Wine or Vinegar

In places like Goa and Mozambique, cashew fruit is fermented into a popular local wine called feni or cashew wine.
 
You can also let the juice ferment into a tangy vinegar that works great in dressings and marinades.
 

How to Prepare Cashew Fruit Safely

Before you do anything with cashew fruit, you need to handle it the right way.
 

1. Separate the Nut From the Apple

The cashew nut grows at the end of the fruit, and the shell around it contains urushiol, the same irritating oil found in poison ivy.
 
Always remove the nut carefully and never bite into the raw shell.
 

2. Avoid the Unripe Fruit

Unripe cashew fruit is highly astringent and can irritate your mouth and throat.
 
Only use fruit that’s fully ripe, soft, and brightly colored.
 

3. Roast the Nuts Properly

If you want to keep the nut too, roast it outdoors or in a well-ventilated area to burn off the irritating oil before shelling.
 

Common Mistakes to Avoid With Cashew Fruit

Even when you know what to do with cashew fruit, a few slip-ups can ruin the experience.
 

1. Using Fruit That’s Too Green

Green cashew fruit is packed with tannins and will leave your mouth feeling dry and scratchy.
 
Wait until it’s fully ripe and slightly soft before using it.
 

2. Skipping the Salt Water Soak

Soaking the flesh in lightly salted water for a few minutes helps mellow out any astringency and improves the flavor.
 

3. Throwing Away the Juice

The juice is where a lot of the flavor lives, so don’t discard it when preparing the fruit.
 
Strain and save it for drinking or cooking.
 

So, What to Do With Cashew Fruit?

Cashew fruit is edible and you can do plenty with it, from eating it fresh and juicing it to making jams, wine, and vinegar.
 
The key is to use only fully ripe fruit and to handle the nut carefully because of the irritating oil in its shell.
 
Hope this post has helped you figure out what to do with cashew fruit and how to enjoy it safely.