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Cashew (or cashew apple)

Cashew (or cashew apple) is a fruit plant with the scientific name Anacardium occidentale. Botanically, this plant is not in the guava family, but is more closely related to the mango tree.

This fruit is not a true fruit (pseudofruit). The large, soft, yellow or red, juicy part is actually an expanded flower stalk. It tastes sweet with a slightly astringent sensation.

The true fruit (cashew) is the hard, kidney-shaped part hanging at the end of the pseudofruit, which is the actual fruit, which contains the seeds or cashew nuts.

This tree is an evergreen perennial that can reach 15 meters in height and has an umbrella- or cone-shaped crown.

This tree can grow in lowlands up to an altitude of 1,200 meters above sea level, but does best at an altitude of 700 meters above sea level with full sun exposure.

Cashews have a vitamin C content that is 3–5 times higher than oranges

Actual cashew fruit

Raw Cashew Nut

The actual cashew fruit is the part that hangs at the end and is shaped like a kidney or crescent moon, the actual fruit. This part has a hard, gray-brown shell that protects the cashew nut inside

Cangkang luar buah mede mengandung senyawa kimia aktif seperti asam anakardat dan kardol.

Di antara cangkang dan kacang terdapat cairan yang bersifat korosif dan dapat menyebabkan iritasi, gatal bahkan melepuh pada kulit.

Oleh karena itu, kacang mede tidak boleh dikonsumsi mentah langsung dari pohonnya tanpa melalui proses pemanasan untuk menetralkan racun tersebut.

Inside the hard shell is the ivory or cream-colored cashew seed /cashew nut, consisting of two large, tasty and crunchy cotyledons. Cashews are nutrient-dense, containing approximately 553 kcal per 100 grams, rich in protein (18g), unsaturated fats, and essential minerals such as iron and magnesium. To obtain ready-to-eat cashews, the true fruit must go through several stages:

• Separation: Separating the true fruit (nuts) from the false fruit.

• Heating: Steaming or roasting the nut to remove/neutralize the harmful oils in the nutshell.

• Hulling: Cracking the hard shell to remove the kernel, usually done manually with a special tool or machine.

• Drying: The kernels are dried (usually in an oven) to facilitate the removal of the thin skin.

Packaged Raw Cashew Nut

Packaged raw cashews are cashew nuts that have undergone the peeling and cleaning stages, but have not undergone any cooking process (frying or roasting). Packaged raw cashews:

Color uniform ivory or pale cream. A color that is too yellow or has black spots indicates low quality or an old product.

Smooth texture surface, free of any remaining shell, and firm. Although called raw, the texture is quite hard due to the initial drying process

Commonly used packaging: Vacuum packaging, plastic packaging. In unopened vacuum packaging and stored at room temperature (±20°C), raw cashews have a shelf life of approximately 6 months. If stored in the freezer, its freshness can be maintained for more than a year.

This packaged cashew nut is not recommended to eat these packaged cashews raw, as they still contain natural compounds that can irritate the digestive system in some people. It is highly recommended to roast or toast them to preserve their nutrients and eliminate the risk of contamination.

Varieties grade code

★★★★★

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