From Eat the Weeds
and other things, too
by Green Deane
Protein Plant source
Collecting Cashews
The edible cashew “apple” an aril is the largest part of the fruit.
The
Cashew belongs to a rather toxic group of plants, all closely related
and some of which we eat: Poison Ivy, Poison Sumac, Mangos, Brazilian
Pepper, Pistachios, and Cashews. While the cooked cashew “apple” and
roasted nut are edible the shell’s jell is extremely toxic. Mother
Nature does not want you eating those nuts and protects them mightily.
Not surprisingly the tree itself looks mango-ish. Many people get a
poison ivy like rash from touching mangos.
Cashews are high in potassium.
The
Cashew apple, which can be eaten raw but is safer processed, has per
100 grams 124 mg of potassium, 67 mg of phosphorus, 10 mg calcium, 49
mg vitamin C, 2 mg iron, 3.2 mg fiber, 53 calories and 23 mcg
beta-carotene. The unsalted cashew nut contains 583 calories,
14.85 grams of protein, 47.96 grams fat, 31.71 grams total
carbohydrate, 2.9 grams fiber, 548 mg potassium, phosphorus 475
mg, magnesium 252 mg, calcium 44 mg, sodium 16 mg, iron 5.82 mg,
zinc 5.43 mg, copper 2.153 mg, selenium 11.3 mcg, B1 (thiamine)
and B2 (riboflavin) 0.194 mg each, B3 (niacin) 1.358 mg, B6
(pyridoxine) 0.248 mg, B9 (folate) 67 mg, choline 59.2 mg, Vitamin E
1.24 mg, Lutein+zeaxanthin 22 mcg, vitamin K 37.2 mcg and in a
separate study 7 mg ascorbic acid.
Nature protects the nut with a caustic brown jell.
Cashew
trees are planted for three reasons: They look attractive– make a
good shade tree if you clean up under them — and produce edible
parts (with proper preparation.) The tree, which is native to northern
Brazil, has large leaves and pretty pink blossoms. Like the Podocarpus
there is an aril then a seed on the end. The cashew “apple” is a
swollen part of the stem rather than the ovary. It can be yellow to
red, is high in vitamin C, juicy and slightly acidic. Rather than eaten
out of hand — the “apple” can make the mouth feel fuzzy — it is often
used with other fruits and juices via blending. The nut is in a
kidney-shaped double shell with a caustic brown liquid between the
outer shell and the inner testa that will quickly burn your skin or
mouth. The cleaned nut is edible raw but roasted is better and that can
reduce allergic responses. Eating them raw is dangerous and difficult
because of the caustic chemicals and allergies to the parts that are
processed away. After drying the unshelled seeds are soaked for a few
days in water. The seed is cooked in oil (210 C) for two minutes then
cooled in water. Then they are shelled, dried, and the papery coating —
the testa — is removed. The shells with nuts inside can also be fried
in an open pan but that is more iffy in that the shells can squirt the
bad jell. The smoke is also toxic, don’t breath it in. Another method
for the brave is to freeze the shell/nut and shell it while frozen
peeling away the acidic jell. Wear heavy gloves and goggles. Work fast.
Know that cashew production is the source of questionable labor
practices where they are produced.
Raw cashews are extremely toxic topically.
Young
cashew shoots can be eaten and the “apple” cut in to pieces, blanched,
dried, then cooked like a vegetable. In fact it is far more popular
where they grow than the nuts. The “apples” also dry well and can be
made into jam or wine. They can also be feed to livestock — minus the
seed. The “apple” contains five times more vitamin C than an orange and
more calcium, iron, and B1 than bananas, avocados or citrus. They are
also a good source of magnesium, phosphorus and copper. Cashews bloom
in winter so you have to have a warm winter.
Cashews have a burning liquid between the nut and the shell.
Botanically the tree is Anacardium occidentale,
Anacardium is Greek with a Latin ending that means heart-shaped —
referring to the shape of the aril. Occidentale means western (usually
European.) Native to tropical America from Mexico and the West Indies
to Brazil and Peru. It has few pests or diseases.
Green Deane’s Itemized Plant Profile
Identification:
Spreading evergreen perennial tree to fifteen tall; leaves simple,
alternate, obovate, hairless to eight long, six inches wide, pointed or
notched, not teeth, short petiolate; flowers numerous in terminal
panicles, six to eight long, male or female, green and reddish. The
cashew-apple is shiny, red or yellowish, pear-shaped, soft, juicy, six
to eight inches long, two to four inches wide; seed surrounded by a
hard shell oily, said oil is poisonous causing allergenic reactions in
some.
Time of year: Fruits in wet weather, three months from flower to fruit.
Environment: Grows in almost any soil but does not tolerate salt or frost.
Method of preparation: Apple edible raw better cooked, seeds processed.
Green Deane's
Disclaimer
Information
contained on this website is strictly and categorically intended as a
reference to be used in conjunction with experts in your area. Foraging
should never begin without the guidance and approval of a local plant
specialist. The providers of this website accept no liability for the
use or misuse of information contained in this website.
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