Cashew Fruit: What It Is, Benefits, Taste & How to Use It
Cashew fruit — also called cashew apple — is the juicy, pear-shaped accessory fruit that grows attached to the cashew nut on the cashew tree (Anacardium occidentale). Native to northeast Brazil, it has a sweet, slightly tart flavour and is packed with vitamin C — containing up to 6 times more than an orange.
Despite being one of the most nutritious tropical fruits in the world, cashew fruit is largely unknown outside of Brazil, India and parts of Southeast Asia. In Australia, it’s now available as a frozen pulp — making it easy to use in juices, smoothies, and desserts without any preparation.
The real fruit is known in English speaking countries as ‘’cashew nut” or simply “cashew” and even in Brazil there is also this confusion, the natives usually call the real fruit “castanha de caju” ( something similar to “cashew nuts” to us).
Much of the confusion occurs because the cashew extension, this pseudo-fruit, shaped like a heart (or kidney) has all the visual characteristics of a fruit, its flesh is yellowish white, fleshy, juicy and rich in fibre. The taste is somewhat exotic, but delicious. To be more specific, the taste is a slightly tart sweet, it is commonly used for sweet dessert preparations and drinks.
Quick Facts — Cashew Fruit | |
Scientific name | Anacardium occidentale |
Also known as | Cashew apple, caju (Portuguese) |
Origin | Northeast Brazil |
Taste | Sweet-tart, similar to guava or mango |
Vitamin C content | ~219 mg per 100g (243% daily value) |
Available in Australia | Fresh (rare) & frozen pulp |
What is cashew fruit?
Cashew fruit is not the cashew nut you buy at the supermarket. It’s the fleshy, swollen stalk — called a pseudocarp or accessory fruit — that grows just below the cashew nut shell on the tree.
Here’s the part that confuses almost everyone: botanically speaking, the cashew nut is the true fruit. The soft, juicy part we call ‘cashew fruit’ or ‘cashew apple’ is actually the enlarged stem. Both grow on the same tree at the same time — the nut hangs at the bottom of the apple like a small kidney-shaped pendant.
The cashew apple itself is pear-shaped or heart-shaped, about the size of a small bell pepper, and ranges in colour from pale yellow to deep red. The flesh is white, fibrous, and very juicy — with an unmistakable aroma that’s a cross between mango and guava.
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Cashew fruit vs cashew nut — what's the difference?
| Cashew Fruit (Apple) | Cashew Nut |
Botanical type | Accessory fruit (pseudocarp) | True fruit (drupe) |
Texture | Soft, juicy, fibrous | Hard shell, creamy kernel |
Taste | Sweet-tart, fragrant | Rich, buttery, mild |
Vitamin C | ~219 mg/100g (very high) | 0.5 mg/100g (negligible) |
Calories | ~48 per 100g (low) | 553 per 100g (high) |
Availability (AU) | Frozen pulp from Tropical Brazil | Fresh & roasted at supermarkets |
What does cashew fruit taste like?
Cashew fruit has a flavour that’s hard to compare to anything familiar. The closest description is a cross between a mango and a guava, with a hint of tropical tartness. It’s intensely aromatic — the smell hits you before you taste it.
The flesh is very juicy and slightly fibrous. There’s a natural astringency (a dry, puckering feeling in the mouth) caused by tannins in the skin. This is why cashew fruit is rarely eaten raw in large quantities — it’s more commonly juiced, frozen into pulp, or cooked into jams and desserts where the astringency mellows.
Flavour profile: sweet, tropical, slightly tart, highly fragrant, mild astringency.
Cashew fruit in early stages
Cashew fruit nutrition facts
Cashew fruit is one of the richest natural sources of vitamin C on the planet. At approximately 219 mg per 100g, it contains around 6 times more vitamin C than an orange (which has ~53 mg/100g) and is also low in calories, fat-free, and a good source of dietary fibre.
Nutrient | Per 100g | % Daily Value |
Energy | 48 kcal | 2% |
Carbohydrates | 12g | 4% |
Dietary Fibre | 3g | 11% |
Sugars | 6g | — |
Protein | 0.5g | — |
Vitamin C | ~219 mg | 243% |
Potassium | 220 mg | 5% |
Magnesium | 27 mg | 7% |
Iron | 0.6 mg | 3% |
Calcium | 12 mg | 1% |
Source: USDA National Nutrient Database; Frutopedia (2026). Values refer to raw cashew apple (pseudocarp), not the cashew nut kernel.
Standout stat: A single 100g serving of cashew fruit delivers more than 2x your daily vitamin C requirement — making it one of the most concentrated natural sources of ascorbic acid available.
9 health benefits of cashew fruit
1. Exceptional immune system support
Cashew fruit contains between 200–241 mg of vitamin C per 100g — roughly 3 to 5 times more than citrus fruits. Vitamin C supports the production of white blood cells and helps the body fight off infections. Wiley Online Library
2. Powerful antioxidant protection
Cashew fruit is rich in polyphenolic compounds including flavonoids such as anthocyanins, myricetin, quercetin and kaempferol, as well as tannins and phenolic acids. These compounds have been shown to exhibit antioxidant, anti-tumour, anti-inflammatory and antimicrobial properties. Wiley Online Library
3. Heart health support
The nutrients and polyphenols in cashew fruit have implications for cardiac functioning and can help prevent cardiovascular diseases. Its potassium content also supports healthy blood pressure regulation. DNTB
4. Blood sugar regulation
A study published in PMC found that a cashew apple extract significantly reduced blood glucose levels, insulin resistance and fat storage in obese mice — without modifying their energy consumption. However, this research was conducted in animal models. There are currently no large-scale human clinical trials confirming this effect from eating cashew fruit directly. If you are diabetic or pre-diabetic, consult your healthcare provider before adding it to your diet. nih
5. Anti-ageing skin and cell protection
Cashew fruit contains vitamin C, flavonoids, carotenoids and essential minerals including potassium, magnesium, sodium and iron, which contribute to antioxidant activity and the maintenance of healthy skin and overall bodily health. ResearchGate
6. Digestive health
Cashew fruit has traditional uses in treating gastric disorders including diarrhoea and dysentery, and its high vitamin C content supports good oral and gum health. Its pectin content acts as a soluble fibre that feeds beneficial gut bacteria. Wiley Online Library
7. Anti-microbial and anti-inflammatory properties
A study published in the Journal of Agricultural and Food Chemistry found that anacardic acids from cashew apple exhibit antibacterial activity against Helicobacter pylori, the bacterium associated with acute gastritis and peptic ulcers. Anacardic acid has also demonstrated anti-inflammatory and antioxidant properties in laboratory studies using mouse models. These findings come from laboratory and animal studies — not yet confirmed in human clinical trials. ACS PublicationsACS Publications
8. Bone and dental health
Cashew fruit contains copper, zinc, sodium, potassium, calcium, iron, phosphorus and magnesium — minerals essential for maintaining bone density and healthy teeth. PubMed Central
9. Iron and anaemia prevention
Cashew fruit contains iron, calcium, phosphorus, magnesium and potassium alongside its very high vitamin C content. Since vitamin C dramatically improves iron absorption from plant-based foods, this combination makes cashew fruit particularly useful for those at risk of iron deficiency anaemia. Ijsra
Health information is for general education only and does not constitute medical advice. Always consult a qualified healthcare professional before making dietary changes for a health condition.
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Each spoon of this superfood is rich in nutrients, antioxidants and vitamins.
Can we eat cashew fruit?
Yes — and every part of the cashew apple is edible. In Brazil, India, and throughout Southeast Asia, cashew fruit has been eaten and consumed in various forms for centuries. In Australia, it’s most commonly available as frozen pulp.
The main reason cashew fruit is uncommon in Western supermarkets is its fragility: it bruises very easily and has a shelf life of only 24–48 hours once picked. This makes fresh export almost impossible. Frozen pulp solves this problem entirely, preserving the fruit’s nutrients and flavour for easy use at home or in commercial food preparation.
How to use cashew fruit
Cashew fruit is versatile and works across sweet, savoury and beverage applications. Here are the most common ways to use it:
Juices and smoothies
Blend cashew pulp with water or coconut water for a refreshing tropical juice. Combine with mango, pineapple, or acai for a flavour-packed smoothie bowl.
Jams, jellies and preserves
The natural pectin content of cashew apple makes it ideal for jams and fruit preserves. It’s a popular homemade jam throughout the Brazilian northeast.
Ice creams and sorbets
Cashew pulp makes a beautifully fragrant tropical sorbet. Its natural sweetness means you need very little added sugar.
Cakes and mousses
The pulp can be incorporated into cakes, cheesecakes and mousse — particularly combined with cream cheese or coconut cream for a tropical dessert.
Savoury sauces
In Australia, cashew fruit pulp is used in savoury applications like fruit-based pesto, salad dressings, and marinades — its tartness balances rich meats particularly well.
Simple cashew fruit juice — recipe
Ingredients: 200g cashew fruit pulp · 400ml cold water or coconut water · 1 tbsp honey or agave syrup · Juice of half a lime
Method: Blend all ingredients for 30 seconds. Strain through a fine sieve if desired. Serve over ice. Serves 2.
Cashew fruit Caipirinha — recipe (makes 4–5 servings)
More than just a drink, the “Caipirinha” is practically worshipped in Brazil — so much so that there’s actually a federal law defining it: to be sold as a “Caipirinha,” it can only contain cachaça, water/ice, lime and sugar.
That said, Brazilians love mixing cachaça with pretty much every fruit out there, and some combinations work better than others. Cashew fruit is one of the best — and it doesn’t matter whether you use fresh fruit or frozen pulp. Both work brilliantly.
Here’s the recipe:
- Half a cashew apple or about 100g of pulp
- 2 tablespoons of sugar
- 100ml of water
- 120ml of cachaça — about two small shots
Method: Place the 100g of pulp — or the fresh fruit cut into small chunks — into a large glass or cocktail shaker. Add the 2 tablespoons of sugar and use a muddler to mash everything together until it forms a creamy paste.
Add ice, then the cachaça, then the water — the water is key here, it tones down the dry, mouth-puckering effect cashew fruit naturally has.
Stir straight in the shaker, or if you’re using a glass, a spoon does the job just fine.
Still too strong? Just add a little more water.
Absolutely delicious!
Where does cashew fruit come from?
The cashew tree (Anacardium occidentale) is native to the northeast of Brazil, where indigenous peoples cultivated and consumed both the nut and the apple long before European contact. The name ‘cashew’ derives from the Tupi word acajú, meaning ‘nut that produces itself’.
Portuguese explorers brought cashew trees to India and Mozambique in 1568, from where they spread across Southeast Asia and sub-Saharan Africa. Today the largest producers of cashew nut are Vietnam, India, Nigeria, and Ivory Coast — but Brazil remains the heartland of cashew apple consumption.
The world’s largest cashew tree
A remarkable horticultural curiosity: the largest cashew tree in the world is located near Natal, in Rio Grande do Norte, Brazil. Planted by a local fisherman around 1888, a single tree now covers over 7,500 square metres — an area equivalent to about 70 standard tennis courts. It is listed in the Guinness Book of World Records.
Where to buy cashew fruit in Australia
What is the difference between cashew fruit and cashew nut?
The cashew nut is the true botanical fruit — a hard-shelled drupe containing the edible kernel. The cashew fruit (cashew apple) is the swollen accessory fruit (pseudocarp) attached to the nut. They grow on the same tree simultaneously: the apple develops first, then the nut hangs from its base.
Is cashew fruit safe to eat?
Yes, cashew fruit is safe to eat for most people. The flesh and juice are entirely edible. The main caution is the cashew nut shell, which contains urushiol — a toxic oil that can cause skin irritation (similar to poison ivy). The shell is always removed before consumption. As with any food, people with nut allergies should exercise caution and consult a doctor.
Does cashew fruit taste like cashew nuts?
No — the flavours are completely different. The cashew nut has a rich, buttery, mild flavour. The cashew apple is juicy, sweet-tart and intensely aromatic — closer to a guava or mango than anything nutty.
Can you grow cashew fruit in Australia?
Cashew trees (Anacardium occidentale) can be grown in tropical and subtropical regions of Australia, including parts of Queensland and the Northern Territory. They require a frost-free climate, sandy well-drained soil, and a distinct dry season.
Is cashew fruit good for diabetics?
Cashew fruit is relatively low in calories (48 kcal per 100g) and its high fibre content slows glucose absorption. Some research suggests benefits for insulin sensitivity. However, it does contain natural sugars. If you are diabetic or pre-diabetic, consult your healthcare provider before adding it to your diet regularly.
Extra Topic: A curious fact about Cashews: the largest Cashew tree is located in Parnamirim city, 12 kilometers south of Rio Grande do Norte’s state capital Natal. Supposed to be planted local fisherman in 1888, this tree covers 7,500 m2 of area (81,000 sq ft).
