The key difference lies in their botanical structure and relationship: the cashew apple is a false fruit from which the actual cashew fruit, containing the seed (the "nut"), hangs.
Understanding the Cashew Fruit Structure
The cashew plant produces a unique structure often referred to as the "cashew fruit." However, what is commonly called the cashew "apple" is botanically a false fruit or accessory fruit.
- Cashew Apple: This is the fleshy, often brightly colored (red or yellow) part of the cashew structure. According to the reference, it is a "false fruit" and the cashew fruit containing the nut hangs at its end. It develops from the pedicel (stalk) of the cashew flower, not from the ovary like a true fruit. It is edible and has a sweet, slightly acidic taste, but it is highly perishable.
- Cashew Nut (Cashew Seed): This is the seed of the cashew plant. The reference states that the actual "cashew fruit, which contains the seed or “nut”, hangs at the end of a false fruit called cashew “apple”". The nut itself is encased in a hard shell containing caustic liquid, which must be carefully removed during processing before the nut is safe to eat.
Key Differences Summarized
Here’s a quick comparison based on the reference:
| Feature | Cashew Apple | Cashew Nut (Seed) |
|---|---|---|
| Botanical Type | False fruit (develops from pedicel) | Seed (contained within the true cashew fruit) |
| Location | The structure the fruit/nut hangs from | Hangs at the end of the cashew apple |
| Edibility | Edible, but highly perishable | Edible after processing (raw or roasted) |
| Nutrients | Not specified in reference | High in vitamin K and minerals like iron, magnesium, phosphorus, zinc, manganese and copper |
Practical Insights
The cashew nut is the part widely known and consumed globally. As mentioned in the reference, cashew nuts are usually eaten raw or roasted and are valued for their creamy texture and nutritional profile. They are high in vitamin K and minerals such as iron, magnesium, phosphorus, zinc, manganese and copper.
While the cashew apple is edible and used in juices, jams, or fermented beverages in regions where cashews are grown, its short shelf life makes it less commercially viable for widespread export compared to the durable nut.
In essence, the cashew apple serves as a vibrant, fleshy base from which the hard-shelled true fruit, housing the sought-after cashew nut, develops.
