English edit

Cashew apples

Noun edit

cashew apple (plural cashew apples)

  1. An ovoid to pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower (the true fruit being the cashew nut).
    Coordinate term: cashew nut
    • 1995, “Appendix III: Cashew Apple Preparations”, in Regional Meeting on Cashew Research and Development, page 44:
      The cashew apple is really the swollen flower stalk to which the nut is attached. [] Generally, not more than two or three cashew apples are eaten at a time because the apple is fibrous and has an astringent and acrid taste due to the presence of tannins and substances of a phenolic nature which will irritate the throat. That is why the bulk of cashew apples in this country is wasted.
    • 2000, L. R. Verma, V. K. Joshi (editors), Postharvest Technology of Fruits and Vegetables, Volume 1: General Concepts and Principles, page 1091,
      In Brazil, cashew apple wine is prepared and marketed on a commercial scale, but its sale is declining. Another fascinating product is bottled cashew-apple-in-sugarcane brandy.
    • 2008, Anacardiaceae, entry in Jules Janick, Robert E. Paull (editors), The Encyclopedia of Fruit & Nuts, page 9,
      In Brazil, the cashew apple is sold fresh and the juice is widely available. [] In 16th-century Brazil, cashew apples and their juice were taken by Europeans to treat fever, to sweeten breath and to 'conserve the stomach'.

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