Cashew Harvesting: Learn When And How To Harvest Cashews

Cashew Harvesting: Learn When And How To Harvest Cashews

By: Liz Baessler

As nuts go, cashews are pretty strange. Growing in the tropics, cashew trees flower and fruit in the winter or dry season, producing a nut that’s much more than a nut and has to be handled with care. Keep reading to learn how to harvest cashews.

About Cashew Harvesting

When cashew nuts form, they appear growing out of the bottom of a big swollen fruit. The fruit, called a cashew apple, isn’t really a fruit at all, but is actually the swollen end of the stem just above the cashew nut. Each apple is paired with a single nut, and the visual effect is pretty bizarre.

The apples and nuts will form in the winter or dry season. Cashew harvesting can take place about two months after the fruit has set, when the apple takes on a pink or red cast and the nut turns gray. Alternatively, you can wait until the fruit falls to the ground, when you know it’s ripe.

After harvesting, twist the nuts off of the apples by hand. Set the nuts aside – you can store them in a cool, dry place for up to two years. The apples are juicy and tasty and can be eaten immediately.

How to Harvest Cashews Safely

After harvesting cashew nuts, you may want to store them up until you have a decent number, because processing them is a bit of an ordeal. The edible meat of the cashew is surrounded by a shell and a very dangerous, caustic liquid related to poison ivy.

USE CAUTION WHEN PROCESSING YOUR CASHEWS. Wear long sleeved clothing, gloves, and goggles to keep the liquid from getting on your skin or in your eyes.

Never crack open an unprocessed nut. To process the nuts, roast them OUTSIDE (never inside, where the fumes can build up and be breathed in). Place the nuts in an old or disposable pan (now your designated cashew pan, as it may never get fully clean of the dangerous cashew oils).

Either cover the pan with a lid or fill the pan with sand until the nuts are covered – the nuts will spit liquid as they heat up, and you want something to catch or absorb it.

Roast the nuts at 350-400 F. (230-260 C.) for 10-20 minutes. After roasting, wash the nuts with soap and water (Wear gloves!) to remove any residual oil. Crack the nut open to reveal the meat inside. Roast the meat in coconut oil for 5 minutes before eating.

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Cashew Nuts Growing Information

Cashew or originates from the Caribbean Islands and the North East of Brazil. But today it is grown in several other tropical parts of the world, mostly in Africa, India, and Southeast Asia. Cashew trees can grow up to 6-12 meters (20-40 feet) high. Its evergreen leaves are oval, leathery and dark green.

As for the fruits of this tree, do not be fooled by appearances. The cashew apple is oval-shaped, like bell pepper: yellow, orange, or red in color is a false fruit (it is also edible). The real fruit, more discreet is a nut attached to the end of the fake fruit. It is that which contains the edible kernel, which we called Cashew.

Here’s everything you need to know about are cashews poisonous or not?

How to Grow a Cashew Tree from Seeds?

Cashew trees can be grown from seeds, air layering, and grafting.

To propagate it from seeds, you will need a matured unshelled nut (seed). These seeds are viable for up to 4 months. If you have collected the fresh seed from the tree, dry it in the sun for 3 days and soak in water overnight before sowing. Sow the seeds in good quality seed starting mix the seeds will germinate anywhere from 4 days to 3 weeks.


  • 1 Etymology
  • 2 Habitat and growth
  • 3 Cashew nut and shell
  • 4 Cashew apple
    • 4.1 Alcohol
  • 5 Production
  • 6 Cultivation
  • 7 Nutrition
    • 7.1 Allergy
  • 8 Cashew oil
    • 8.1 Cashew shell oil
  • 9 Animal feed
  • 10 Other uses
  • 11 Names
  • 12 Gallery
  • 13 See also
  • 14 References

Its English name derives from the Portuguese name for the fruit of the cashew tree: caju ( Portuguese pronunciation: [kaˈʒu] ), also known as acaju, which itself is from the Tupian word acajú, literally meaning "nut that produces itself". [1]

The generic name Anacardium is composed of the Greek prefix ana- ( ἀνά- , aná, 'up, upward'), the Greek cardia ( καρδία , kardía, 'heart'), and the New Latin suffix -ium. It possibly refers to the heart shape of the fruit, [3] to "the top of the fruit stem" [4] or to the seed. [5] The word anacardium was earlier used to refer to Semecarpus anacardium (the marking nut tree) before Carl Linnaeus transferred it to the cashew both plants are in the same family. [6] The epithet occidentale derives from the Western (or Occidental) world. [7]

The species is native to Central America, the Caribbean, and northern South America, including northeastern Brazil. [1] [8] [9] Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s. [10] The cashew tree is native to northeastern Brazil, but the Portuguese took it to Goa, India between 1560 and 1565. From there, it spread throughout Southeast Asia, and eventually Africa.

The cashew tree is large and evergreen, growing to 14 m (46 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4–22 cm (1.6–8.7 in) long and 2–15 cm (0.79–5.91 in) broad, with smooth margins. The flowers are produced in a panicle or corymb up to 26 cm (10 in) long each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7–15 mm (0.28–0.59 in) long. The largest cashew tree in the world covers an area around 7,500 m 2 (81,000 sq ft) and is located in Natal, Brazil.

The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). [1] What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower. [11] Called the cashew apple, better known in Central America as marañón, it ripens into a yellow or red structure about 5–11 cm (2.0–4.3 in) long. It is edible and has a strong "sweet" smell and taste. [ citation needed ]

The true fruit of the cashew tree is a kidney– or boxing-glove–shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. [1] The true fruit contains a single seed, which is often considered a nut in the culinary sense. The seed is surrounded by a double shell that contains an allergenic phenolic resin, anacardic acid—which is a potent skin irritant chemically related to the better-known and also toxic allergenic oil urushiol, which is found in the related poison ivy and lacquer tree.

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.

Cashews are commonly used in South Asian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashews are also used in Thai and Chinese cuisines, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. The province of Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashews are called kacang mete or kacang mede, while the cashew apple is called jambu monyet (lit. ‘monkey rose apple’).

In the 21st century, cashew cultivation increased in several African countries to meet the demands for manufacturing cashew milk, a plant milk alternative to dairy milk. [12] In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa. [13]

In Brazil, cashew fruit juice and the fruit pulp are used in the production of sweets, juice, alcoholic beverages, such as cachaça, and as a flour, milk or cheese. [14] In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón ( marañón being a Spanish name for cashew). [ citation needed ]

The shell of the cashew nut contains oil compounds that can cause contact dermatitis similar to poison ivy, primarily resulting from the phenolic lipids, anacardic acid, and cardanol. [15] Due to the possible dermatitis, cashews are typically not sold in the shell to consumers. [16] Readily and inexpensively extracted from the waste shells, cardanol is under research for its potential applications in nanomaterials and biotechnology. [17]

The cashew apple, also called cashew fruit, is the fleshy part of the cashew fruit, to which the cashew nut is attached. [1] The top end of the cashew apple is attached to the stem that comes off the tree. The bottom end of the cashew apple attaches to the cashew nut, which is encased in a shell. In botanical terms, the cashew apple is an accessory fruit that grows on the cashew seed (which is the nut).

The cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, as well as an alcoholic drink. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic. [1]

Cashew nuts are more widely traded than cashew fruits, because the fruit, unlike the nut, is easily bruised and has a very limited shelf life. [18] Cashew apple juice, however, may be used for manufacturing blended juices. [18]

When consumed, the apple's astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water. Steeping the fruit in boiling salt water for five minutes also reduces the astringency. [19]

In Cambodia, where the plant is usually grown as an ornamental rather than an economic tree, the fruit is a delicacy and is eaten with salt. [20]

Alcohol Edit

In the Indian state of Goa, the cashew apple is mashed and the juice extracted and kept for fermentation for a few days. Fermented juice then undergoes a double distillation process. The resulting beverage is called feni or fenny. Feni is about 40–42% alcohol. The single-distilled version is called urrac, which is about 15% alcohol. [ citation needed ]

In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Swahili) is dried and saved. Later, it is reconstituted with water and fermented, then distilled to make a strong liquor named gongo. [ citation needed ]

In Mozambique, cashew farmers commonly make a strong liquor from the cashew apple. It is known under various names in the local languages of Mozambique (muchekele in Emakua, spoken in the North xicadju in Changana, spoken in the South). In contrast to the above-mentioned feni of Goa, the cashew liquor made in Mozambique does not involve the extraction of the juice from the cashew apples. Following harvest and the removal of the nuts, the apples are spread on the ground under trees and courtyards and allowed to lose water and ferment. The shrivelled fermented fruits are then distilled. [ citation needed ]

In 2019, global production of cashew nuts (as the kernel) was 3,960,680 tonnes, led by Côte d'Ivoire and India with a combined 39% of the world total (table). Burundi, Vietnam, Tanzania, the Philippines, and Benin also had significant production of raw cashew nut. Vietnam is notable as the largest processor of cashew globally. [21]

Cashew production (with shell), 2019
Country Production
Côte d'Ivoire 792,678
India 743,000
Burundi 283,328
Vietnam 283,328
Philippines 242,329
Tanzania 225,106
Benin 204,302
Mali 167,621
Guinea-Bissau 166,190
Brazil 138,754
World 3,960,680
Source: FAOSTAT of the United Nations [22]

In 2014, rapid growth of cashew cultivation in Ivory Coast made this country the top African exporter. [23] Fluctuations in world market prices, poor working conditions, and low pay for local harvesting have caused discontent in the cashew nut industry. [24] [25] [26]

The cashew tree is cultivated in the tropics between 25°N and 25°S, and is well-adapted to hot lowland areas with a pronounced dry season, where the mango and tamarind trees also thrive. [27] The traditional cashew tree is tall (up to 14 m) and takes three years from planting before it starts production, and eight years before economic harvests can begin. More recent breeds, such as the dwarf cashew trees, are up to 6 m tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.

Raw cashews are 5% water, 30% carbohydrates, 44% fat, and 18% protein (table). In a 100 gram reference amount, raw cashews provide 553 Calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates. [28] Cashews are rich sources (20% or more of the DV) of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table). [28] Iron, potassium, zinc, and selenium are present in significant content (14-61% DV) (table). [28] Cashews (100 grams, raw) contain 113 milligrams (1.74 gr) of beta-sitosterol. [28]

Allergy Edit

Some people are allergic to cashews, but they are a less frequent allergen than tree nuts or peanuts. [29] For up to 6% of children and 3% of adults, consuming cashews may cause allergic reactions, ranging from mild discomfort to life-threatening anaphylaxis. [30] [31] [32] [33] These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing, particularly in people of European descent. [31] [32]

Cashew oil is a dark yellow oil for cooking or salad dressing pressed from cashew nuts (typically broken chunks created during processing). This may be produced from a single cold pressing. [34]

Cashew shell oil Edit

Cashew nutshell liquid (CNSL) or cashew shell oil (CAS registry number 8007-24-7) is a natural resin with a yellowish sheen found in the honeycomb structure of the cashew nutshell, and is a byproduct of processing cashew nuts. It is a strong irritant and therefore a danger in small-scale processing of the shells, but also a raw material of multiple uses in developing drugs, antioxidants, fungicides, and biomaterials. [17] It is used in tropical folk medicine and for antitermite treatment of timber. [35] Its composition varies depending on how it is processed.

  • Cold, solvent-extracted CNSL is mostly composed of anacardic acids (70%), [36]cardol (18%) and cardanol (5%). [17][37]
  • Heating CNSL decarboxylates the anacardic acids, producing a technical grade of CNSL that is rich in cardanol. Distillation of this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one more hydroxyl group than cardanol). [37] This process also reduces the degree of thermal polymerization of the unsaturated alkyl-phenols present in CNSL.
  • Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials. [36][37]

These substances are skin allergens, like lacquer and the oils of poison ivy, and present a danger during manual cashew processing. [35]

This natural oil phenol has interesting chemical structural features that can be modified to create a wide spectrum of biobased monomers. These capitalize on the chemically versatile construct, which contains three functional groups: the aromatic ring, the hydroxyl group, and the double bonds in the flanking alkyl chain. These include polyols, which have recently seen increased demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of rigid polyurethanes, aided by their inherent phenolic structure and larger number of reactive units per unit mass. [17]

CNSL may be used as a resin for carbon composite products. [38] CNSL-based Novolac is another versatile industrial monomer deriving from cardanol typically used as a reticulating agent for epoxy matrices in composite applications providing good thermal and mechanical properties to the final composite material.

Discarded cashew nuts unfit for human consumption, alongside the residues of oil extraction from cashew kernels, can be used to feed livestock. Animals can also eat the leaves of cashew trees. [39]

As well as the nut and fruit, the plant has several other uses. In Cambodia the bark gives a yellow dye, the timber is used in boat-making, and for house-boards, and the wood makes excellent charcoal. [20]

As well as the botanical name Anacardium occidentale, the tree is known by common, or vernacular names. These include anacardier (French with the fruit referred to as pomme de Cajour [20] sva:y chan'ti Khmer [20] caju ( Portuguese pronunciation: [kaˈʒu] ), also known as acaju (Portuguese) [1] acajú (Tupian word ="nut that produces itself") [1]

Cashew nut harvest season in 2019

My house is in a valley of Dong Nai, which is called 57 Hill, because it is enveloped by deserted hills around and where few people live there. This area just about is isolation with the world because of bad and bumpy roads, which villagers hardly and difficultly pass by, it is marshy in rain season and dust dry season. Vehicle can’t pass by so people only by on foot but on foot is hard too. The roads are so bad that people may be fainted and want to shouts out after passing by a road about 3 km because of so tired.

My house in this area, it is so far away from others area that my friends make fun of me by calling me with nicknames "Tarzan " because where I live as same as forest, students live there difficultly go to school, special in typhoons season. I still remember when childhood, I went to school while my body was wet and muddy. I rarely invite friends to my house, because they often humorously call me Gorilla, because my house is very far away from others area and fallow. (However, when growing up, I took international friends to my house, they were so excited with there, because they thought this area so amazing and worthy to discover).

However because of fallow so it is cool, fresh air and boundary tree. The land here is red basaltic soil by volcanic eruption because it is enveloped with mountains on around of it, so it has very good land. The cashew nut is growth here despite without fertilizer, which is fresher and more delicious than cashew nut is growth in others area.

Cashew nut season of 2019 start again, I try to spent more time to record nature scenes of Le's garden for showing with everyone. I guess this year is seemly going to having positive result than before years otherwise previous years, because of climates change, it was the poor crops, so farmer got meager harvests. With the farmer, the happiest is the crop exceeds requirements, farmer only dream about a simple happiness from good crops.

This year, our villagers have a new fun which is a new road was built by government so it is the end succession of days we faced to difficult with bad and bumpy roads.

Oh, I talk so prolix, alright, now let’s me talk about cashew nut crop. Cashew nut crop often starts from Jan to May, sometimes until to Jun but rarely, vibrantly in March. April is the end of crop. The time of crop can changes a little bit depends on annual climate change. With blue sky and sunshine, it is said that a good crop. If rain season comes soon, this year will be poor crop because pollen can’t happen. Farmers often have one harvest in a year, after that cashew nut is roasted for saving in barn, it will be prepared if it is need to be fry. So we don’t wait until crop for cashew nut, because cashew nut is saved in barn which can grow, so cashew nut just is gathered as same as cashew nut is gather for a long time.

For delicious cashew nut, it is need to a lot of thing, one of all is farmers have to be devoted in producing:

- Chose a good garden, good land for plant.

- Producing formula with experienced for a long time

- Manage cashew nut well, chose and separate bad cashew nut seriously because of so much bad disorderly cashew nut together.

- New product, dried new products after before products are sold.

Only producer who ensure all rules here they can produce delicious and special product, it like a dish, despite of same material and formula, devoted cooker can make a dish is more delicious and aromatic than others cooker.

I am a villager who live and grow up in this area, I know all despite of very small detail about cashew nut industry, which is the reason why I always find to export my products from out of my poor village to enterprise, to around the world, make cashew nut become naivety gift but very sensitive thing.

I hope so I can make more video for your watching to know about Dong Nai farmers’ life in the next times.

It's Nuts How These 6 Nuts Look Before Processing

Nuts are high in calories and fats, but don't let that dissuade you from adding them to your dietary regimen. They're also nutritional powerhouses, with mounting research-driven evidence that eating nuts and seeds every day can do everything from lower your risk of diabetes and heart disease to add more time to your lifespan. Perhaps the most surprising thing about nuts is not their many benefits, but the unusual ways they are found in nature and the lengths required to harvest them. Here are six of our favorite nuts and how they are found in nature:

1. Cashews

If you like nuts and also don't want to have $12 anymore, a handful of cashews may be for you. So why are cashews so expensive? It has everything to do with how they are found in nature. Cashews, which are native to tropical locales all over the world, grow on trees and are attached to the bottom of a large fruit that tastes like a cross between a spicy mango and a citrusy grapefruit.

The cashew itself appears almost as an afterthought at the bottom of this large red fruit called a "cashew apple." The cashew nut is encased in a tough double shell that is full of acids and resins that cause skin irritation and, alarmingly, can be used as an insecticide. The entire cashew nut must be heated to destroy these toxins, and then it can be cracked to reveal the tasty, creamy cashew "meat" inside. This means that even cashews marketed as "raw" have been heated. This labor-intensive harvesting and processing process contributes to the cost of cashews.

2. Pistachios

Imagine a 300-year-old tree, its gnarled branches dotted with thick clusters of salmon-colored pods set in high relief against the gold hues of its desert environment. The pistachio tree is a highly prized tree that originated in the Middle East, but pistachio trees have been successfully transplanted to many other semi-arid regions, such as portions of California, Arizona and New Mexico.

After a long, hot summer in the sun, pistachios are ready for harvest — but they don't yet look like the tasty little cracked nuts that can be purchased in stores. That's because pistachios are covered in a hull about 1/16 of an inch (0.4 centimeters) thick that clings to a hard inner shell. This hull, called an epicarp, only begins to loosen after the nut is ripe. This ripening is evidenced by changes in color, with the hull going from pink to yellow as the nut matures. When the pistachios are harvested by shaking them off the tree and onto tarps below, the epicarp is still on the nut. It is typically removed within 24 hours to prevent staining the interior shell and — et voila! — the pistachios we've come to know and love are revealed.

3. Almonds

With a fuzzy exterior covering what looks like fleshy fruit, almonds start life in disguise. These little shape-shifters look surprisingly like apricots when they are hanging from trees in their unripe state.

As the green almond pods mature throughout the spring and summer, they darken and crack open while still on the branch, revealing almonds inside. As the pods continue to dry, the hulls turn straw-yellow and fully open when the almond is ready for harvest in the fall. In the U.S., where 80 percent of the world's almond supply is grown in California's Mediterranean-type climate, the almonds are shaken from the trees and left on the ground for a week to 10 days to dry. Once collected, the almonds pass through a mechanized roller to remove the nut from the hull and shell before packaging. The almond shells are used as livestock bedding, and the hulls are ground and fed to dairy cattle. For people who enjoy the taste of almonds, this tasty nut is packed with nutrients like vitamin E, manganese, magnesium and antioxidants.

4. Butternuts

Butternuts may be the most buttery, sweet and mild nuts you've never heard of. Cousins to the well-known black walnut, butternuts grow on deciduous trees throughout the Northeastern United States, roughly from Mississippi to Maine, and are cultivated in other regions as well.

The butternut, also known as a white walnut for its pale color and walnut-like taste (without the bitter finish), is prized for its flavor. Foragers search for ripening butternuts still on the tree in late summer. Unlike their black walnut cousins, which are round, butternuts are elongated and look more like pears covered in a green, fuzzy husk. Others wait for the butternuts to completely ripen and fall to the ground, where they continue to dry throughout the autumn months. Either way, the husks must be removed to reveal a deeply ridged, hard shell, which in turn must be removed to get to the nut.

Although the onset of disease in recent years brought a sharp decline in the number of butternut trees growing in the wild, there are increasingly widespread reports of surviving trees, as well as gardeners who are cultivating butternut specimen trees at home.

5. Peanuts

Unlike the rest of the nuts in our roundup, all of which grow on trees, the peanut grows under the ground. Peanuts sprout from the roots of low plants that produce flowers above ground and must be planted annually because the plants die off each year. They're actually legumes, a classification that includes soybeans and peas, and refers to an edible seed grown within a pod.

Peanut plants are planted annually, grow to about 18 inches (46 centimeters) tall and then sprout small yellow flowers near the ground. These flower buds, once pollinated, drop their leaves and trend toward the soil, where they burrow and become root-like structures on which peanuts grow and mature for the next five months or so. After the peanuts are mature, a specialized mechanical digger upends the plants to reveal the once-underground peanuts. The peanuts, still attached to the plant, are left in a windrow (a row of harvested plants laid in rows and exposed to the wind) to dry for several days, then combined (or processed) to separate the peanut from the vines. Some peanuts are sold in the shell, while others are de-shelled for market.

6. Pine Nuts

Perfect little pine nuts . we see you, topping silky paprika-covered hummus or adding texture to fresh spinach salads. You're subtle, sweet, just a little nutty — and really, really good for us.

Nutritionists point to pine nuts' high magnesium content as a way to prevent certain types of cancers, ease weight loss, boost energy levels and smooth out mood swings. Another prominent trace mineral found in pine nuts is zinc, which helps strengthen immunity, and pine nuts are rich in vitamin E and B-complex vitamins. In addition, pine nuts are gluten-free.

Pine nuts are edible seeds found inside an inedible shell nested inside a pine cone. Pine cones, and therefore pine nuts, grow on certain varieties of pine trees, most notably the Mexican pinon, Colorado pinion, Italian stone pine and Chinese nut pine. These trees don't begin producing pine nuts until they are at least 15 years old, and it takes many more years for them to produce pine nuts in great quantity. Most pine nuts are still harvested in the wild by hand after maturing inside a pine cone for 18 months. The pine cones are removed from trees, then dried in the sun for three weeks before being smashed to remove the pine nuts — and then the pine nuts' inedible pod — by hand.

Always prune any dead or dying branches from your Cashew Tree. The best time to prune is after fruit has been harvested in late winter. Cashew Trees respond well to mulching, which retains soil moisture, discourages weeds, and can provide slow-release nutrients. Water a new tree once every two weeks, or when soil is dry down to two inches below the surface.

You can fertilize your Cashew Tree once every three months in the spring and summer after it has been growing for at least two weeks. However, established and mature Cashew Trees require very little added fertilizer, and will fruit and grow nuts easily from the nutrition the tree gathers from decaying mulch, leaves, or compost. Since they are self-fertile, a single tree will grow fruit and nuts, but multiple Cashew Trees will produce more heavily.

Not exactly. While this has become a simplified way to describe one aspect of the Cashew Tree, it is actually a protective, caustic liquid that the tree produces between the nut and the shell that has given the nut the reputation of being poisonous.

Yes. With proper handling and care, the Cashew Nuts your tree grows can be processed and safely eaten.

A Cashew Apple is the swollen stem of the branch end above each nut. The Cashew Apple is sweet and edible. They are delicate, and are not suitable for shipping and storage. Therefore, they are not found in stores or markets.

Cashew Trees bloom in spring and the fruit and nuts are ready from November through January. The nuts are ready when the fruits turn red.

Watch the video: How Cashew Nut Farming and Processing - Cashew Cultivation Asian Technology