I grew up eating this fruit and I love it! It comes in red, yellow and orange colors. The one you had looked old. It stains your clothes. We throw the seeds in a bucket until we have a good amount after people finish eating their fruits . Then we roast the nut to get the thick green shell or coating off. Which looks black and ashy. we then clean it off with our hands or a towell and eat warm roasted cashews which is called raw cashews
They both are in the family Anacardiaceae. Mangos, pistachios and cashews as well as poison oak, ivy and sumac are all in the same family. They contain urushiol, which irritates the skin and mucous membranes on contact.
Ive never been allergic to Posion Ivy, Oak nor Sumac... wonder if itz cus I grew up eating lots of nutz..? & seeing this gives me a whole new concept of Genisis's potiential "Apple" theres the Mandrake which Rachel bardered for which produces whats called Setins Apple~& now (new4me) the Cashew Apple with a poison shell... Hmmmmmmm....Well,well.... Biblical Horticulture just rang another bell!👼
@@chillboard4904 It's a 7 month old comment, i think he knows. and now you've reminded him VIA notifs. And don't even try to say i shouldn't respond to a 4 day old comment. you know what you did.
Apple cashew is a fruit native from Brazil, and here in Brasil we got the yellow and red variety, we love the cashew juice, but the nuts are the best, the best nuts in the World, and here we call it Caju and this word derived from the Tupian word acajú, literally meaning "nut that produces itself" refers to the unusual location of the seed (the heart) outside of the fruit. And here we used to make a Caipirinha de Caju (cashew's caipirinha, caipirinha is made with cachaça ou vodka) and it's so good
@@colinmacvicar2507 nope, Brasil was named after a particular type of tree the portuguese harvested here, "Pau Brasil". The word Brasil comes from the word Brasa, which means ember, the tree was named that because it was gathered for it's red color.
When I was living in Florida, on mcnab and 31st, I was walking to the gas station and found a cashew tree (I say cajú) my heart palpitated because I knew exactly what it was. I'm Brazilian and as a child I drank the juice very much and I was so happy to have found a random tree growing here! I would go every other day and collect some fruit and share it with my roommates. What you do is bite a piece off the end, and squeeze and suck. Like a common mango. It's delicious!! One day I went back and I did not see the tree anymore. I feel blessed to have eaten from that tree before.
Dude, I'm Brasilian and I live in a City called Aracaju, It literally means ''parrot's cashew tree", and there are cashew trees growing all over the place!
I'm from Brazil and I think cashew juice is my favorite one to buy in supermarkets! We have some really interesting fruits here. I think you would like Grumixama (Eugenia brasiliensis). We also have a Brasilian Durian called Pequi (Caryocar brasiliense), it's not related at all, but the flavor is really an acquired taste, you shoud try. I know a lot of edible brazilian fruits, if you want I can recommend other ones.
Thanks Felipe! Yes I would love suggestions. Brazil is on my must visit list for future fruit hunting spots. Pequi is especially interesting to me, I love fruit that has a learning curve to eat it.
Another acquired teste fruit is Jatobá, I use it to make cookies. In South Brazil there is Pinhão, which is a large pine nut eaten cooked as a source of carbs. Jenipapo has a blue dye and is mainly used to flavour cachaça and to do tribal paintings on the skin. Monguba is a strange looking nut which tastes like popcorn and butter. Sapucaia is a enormous tree that bears edible nuts. There are lots of good fruits from Nortwest Brazil related to Cashew from a genus called Spondias, some of then are Cajá, Umbu, Siriguela and Cajamanga (translates to Cajá+Mango). Juçara is related to Açaí but is sweeter and have more antioxidants, it grows in milder climates than Açaí. We have lots of native Anonnas as well.
Another nice genus is Eugenia, which includes lots of edibles: Grumixama, Cagaita, Pitanga, Uvaia, Araça etc. It is found mostly in the atlantic forest. There are more the 300 species in this genus.
In Brazil, most ppl consume it as a Juice, and some inovative cuisine chefs use it grilled or cooked, but the most common way to consume is still as a juice, you can even find it at supermarkets as industrial juice, mixed with apple juice (to make it cheaper, and less adstringent) and other things. As juice, it's one of my favorites.
hi there. I'm from Trinidad West Indies where we have a few types of Cashew species. colours vary from red to light yellow to orange and sizes 3 times bigger than this one to half size. Cashew mostly cultivated for it's nuts. Nuts are sun dried and roasted on open flame, or sometimes cut open and baked. The sap inside of the nut shell is what is kinda acidic to skin and poisonous to birds, as those who roast Cashew nuts and crack them open need to wear gloves to protect their hands from the sap that causes a few layers of the outer skin to peal off like a snake for weeks. The "apple" part is very juicy. Used to make juice, wine, and jam and chow. Taste is described as rack I believe, hate the way it makes the tongue feel, and sometimes cause coughing. Juice is made just just as you did added cinnamon and sugar and Angostura Bitters for better exotic taste, Cashew Wine is a nice drink in the Caribbean also, made by fermenting Cashew apples in rain water. little to no rack taste Cashew Jam, made like any other Jam, boiled with spices and sugar, some filter the pulp, some like it with the pulp, also little to no rack aftertaste. Cashew Chow is the best use of it after Wine I believe. sliced and seasoned with salt, pepper, garlic, Shadow Benni/Cilantro, ground black pepper, and lime juice... I fell across one of your videos on the Calabash as "The Miracle Fruit" I heard of it being medicinal but never seen it made before. Cudos in getting it out via your video. Ancestors drank it long ago and some still do. they live longer, healthier. I deal with Calabash gourds and can't stand the smell for two long, it really does induce vomiting and can stain hands black while digging out the meat and seeds from the gourd, The Gourd, or hard outer shell is very useful in the industry of art, and Music. only advice is to try to give as much information on each of the fruit you you choose to showcase. good luck
I spent all my childhood in El Salvador. Eating maranones(cashew apples ) mangos, guayabas (guavas) just cutting from the trees and ready to go I'm glad WE NEVER HAD TO GO TO THE MARKET TO GET THEM
I had these raw off the tree in costa rica. They were yellow and ready to burst like a water balloon. a few of them actually burst in my hand as i was plucking them off the tree. Zero astringency when ripe, but also completely non-transportable. Delicious. I ate a meal of them off the tree several times.
I grew up around a Cashew plantation here in Brazil and I can tell you if the Cashew apple is ripe you don't have to worry about the astringency of the skin, because it's completely bearable. Just blend it and strain the juice (because of the fibers), put some sweetener and you're set. However, if the juice gets on your clothes, it might leave a stain you won't be able to wash easily.
They could be if they're not ripe. Unripe plums have a certain type of sourness to them that can sometimes burn the inside of your mouth. If they're ripe though no.
I am from India. We don't make chutney of the cashew apple. Also never known it to smell of gasoline. When you make the juice you have to let the sediment settle and the astringecy is removed. It is usually very sweet and cannot be kept too long as it will start to forment.
When fermented you get a refreshing juice called neero. When the neero is distilled once you get a drink called urrack. When distilled a second time you get a more potent liquor called Feni. It is made exclusively in my hometown Goa, India. Feni has a strong fruity taste and aroma. I would say its more of a wine than a liqueur. You can consume it neat and it also tastes great in a lime and ginger cocktail or with ginger-ale.
In Brazil, we add lime juice to bring out the sweet flavors when making juice. Its "dried" version makes a very characteristic "jam" in Northeastern Brazil, called "passa de caju". Vegans also make "cashew meat" by salting it and treating it like jerky. The end product is similar to jackfruit meat, but with a slightly sweeter flavor. Works great as chicken and fish substitute, especially in "moqueca".
They grow well here in the Caribbean , the fruit is mostly sold in jars as a candied preserve in the Dominican Republic. You are correct , cashews are related to mangoes. some people that are ultra sensitive to poison ivy, sometimes have a reaction to the sap of the mango. it should be noted that some mango varieties, have that turpentine smell to them. there is even a variety called turpentine, used as root stock in Florida. some Indian varieties have a hint of this aroma. which I enjoy if its not too strong.
virgo wolf lupina they are VERY related, they’re both in the nightshade family of plants, along with poison oak and poison ivy which cause the same allergic skin reactions as mango and cashew tree sap. The history of evolution on Earth doesn’t care what arbitrary countries the plants are currently in 🙄
Best way I utilize cashew apple is juice. Just cut off one and and then take a small hand citrus juicer into the pulp and all the juice comes out. The apple is basically a sponge. When you are done you will just have the skin and barely any pulp left in your hand. The straight juice is great and super high in Vitamin C. It is one of my favorite juices plus it mixes well with others.
Recently came across cashew trees with fruit on them, tried the cashew fruit and it was very very juicy, as soon as I broke skin the juice just ran out in a stream, somewhat astringent and left a dry aftertaste, could see it being good blended as a juice. Collected the seeds and took them home, roasted them on a frying pan(results not great), after that tried to remove the outer shell, was a bit impatient so used my fingers and teeth to gnaw away at the seed cover, needless to say the bitter sap stained my lips and hand and formed a thin hard layer that took more than a week to gradually peel away. The cashews were tasty though, saved some seeds for germination and have about 9 saplings growing right now.
Lex Manson nice I just came back from the PI! Had my first ones 6yrs ago the first time I went so delicious they are! This time they had a whole bag waiting for me lol😋
Was able to see this growing on the tree in Costa Rica. That is also where our guide gave us the ice cream bean to taste. I still have the huge bean. Good times!
Lots of cashew trees used to grow around my old house. My friends and i used to pick them, wash and cut them. We'd sprinkle some salt on it, and eat it raw. Tasty, but it could make your throat sore if you eat it too much
I hope since your post you’ve had a chance to try this fruit. If not, it is a must. Please do not believe this guy’s taste buds on this one. Nothing like gasoline. If this was a recent video, I’d say he has Covid, but he must not have gotten a very good one. They are usually 2-3 times the size of what he sampled. Perhaps cut off the tree before ripening all the way. Too bad the fruit is so delicate after it is cut, otherwise the US could be enjoying it like all other tropical countries.
All you needed to do was to put in your blender: Cold water with ice then add SUGAR and then strain the crushed flesh, remove and enjoy! 😃 Delicious and refreshing!!! You can even try them frozen doing the same on your blender and will also work! I believe you can find them frozen at Chinese or Mexican supermarkets! 👍 Good luck!
I too am from El Salvador and your mom is right. It is a delicious fruit especially if you can pull it directly from a tree. Bucket list item for you to try. Amazing.
I picked one right off the tree when I was in Costa Rica. I wad so excited to try it, but I didn't know I had to wait for it to get soft. It was SO astringent, and it was horrible! I found out after I ate it, but too bad I only had one. I missed my chance to try it!
In El Salvador we make something that translates to "salad juice" (fresco de ensalada). It technically is a bunch of fruit (including this one) cut in cubes with water and sugar. The water or juice has a great taste, and then we just eat the fruit in it. It's some of the ways to eat this fruit. Though you can eat it the way you did, it's a fruit with a strong taste and aroma, so it doesn't feel desirable to eat too much of it on it's own; it's almost the same feeling when eating too much pinaple.
Hi and FYI - I love the fruit in my smoothies with honey, the skin and all. It has more vitamin C than oranges, and the red version has more antioxidants than the yellow version. The yellow version smells like apricots&pears to me. Yum!
You also can eat the young leaves of this plant. For the fruit, you do not need to cook, just cook into small pieces, mix with sugar and salt. I love eating the fruit.
I have travelled pretty extensively in the Caribbean and, last time I was in Grenada I went hiking through a particularly remote area of the interior rainforest with a local guide. It was incredible all the fruits I found along the way and was able to enjoy as healthy, filling snacks while making the trek. One of these was these Cashew Apples, which I had never heard of or seen before, but my guide's father (who was also with us) really loved them, so we collected a couple dozen and carried them with us. Along the hike I also enjoyed the likes of wild mangos, fresh cacao pulp, and loquats, all found growing wild and harvested fresh in an area very untouched by people. What an amazing experience, one I cannot wait to replicate.
Nice video! As a brazilian, I’ve never imagined that cashew apples were so rare in other countries since here it’s pretty popular... Here we call it “caju” (stressed in the “ju”)
I love how you called some random, obviously southwestern desert "New York" lol and that "relaxing music" almost blew out my eardrums lol. Great job buddy
Why doesn't your content have more views and subscribers? Your stuff is really truly interesting and I love to see where you travel to get these non-grocery store fruits!! Been marathoning your content since last night keep up the good work.
I made an ice cream at my boss’s ice cream shop with the ingredients you described and now it’s a favorite! Lol. Thanks for the idea! I owe you props (and probably money) And it’s named Cashew apple sherbet. We made it a sherbet because for some reason the concoction didn’t work too well with condensed milk and egg whites. :/
It is hard to get exotic fruits here in Wyoming, so I watch your channel instead! I love the format of your videos. You really allow us to experience the fruits with you.
I was out in Wyoming in the fall and managed to find Buddhas hand oddly enough, but otherwise yeah... its a beautiful state, but not the best place for fruit hunting.
I used to live in the "little Portugal" area of Sydney and I'd buy cashew juice, imported from Brazil, from the local bottle shop. Absolutely delicious.
I used to eat a lot of them when I was a kid and the only problem was I felt my mouth like it was shrinking but is only when you eat a lot besides it's delicious
I feel like an idiot for not knowing but at least I finally know why cashew nuts are expensive. I assumed they'd be big clusters on trees. Now that I do know I will purchase them a little more often at full price without feeling like I'm being ripped off. The poison bit makes them a little less appetising however.
The processing destroys the urishol (poison). Contamination is pretty rare and basically a non-issue. You also have no reason to fear cashews if you are not allergic to poison ivy and related plants, because the aforementioned urishol is what makes it so dangerous. Edit: Poison ivy, poison oak, etc. are only issues because of urishol, an allergen. People not allergic are unaffected by urishol-based issues. Either way, do not recommend raw cashews.
@@SonicChaocc Cashews are my favourite and they are expensive but if you're not a snob, do like I do and buy the can of cashews halves and pieces at the supermarket. like $3 a can. You can heat them up yourself .
Hi Jared, I'm a bike nut and have a channel for that, but I just so happened to Google cashew nuts and wanted to learn more, so I ended up here. I'm glad that Google brought me to your channel because I learned that you have numerous interesting videos regarding fruits. I think that's a great theme to explore and it seems you're doing well with it. I certainly love all kinds of fruits and recognize the health benefits of them. I look forward to watching more of your videos and I subscribed. Thanks for sharing!
this is so weird to me because cashews are native to where I live (goiás, a midwestern state of brazil). we definitely just eat it without any preparation, in fact I have never eaten in any other way
Wow this reminds me of my childhood. In Indonesia we call that fruit "Monkey Guava" (nobody knows why it is named like that) and saw one when i was playing with my friends, tried the fruit together, then regret it together because it was fermented:( i should try that again tho and you should explore Indonesia soon!
Very common in north Brazil (my country). The thing is, if the tree is in a very hot and dry place it will probably produce a sweet fruit, but you need to let it ripe in the tree, it won't properly ripe if taken earlier. But if you take it out of the tree when it is very ripe it is very delicious and the astringent texture is almost gone. If the tree is not in that hot and dry place it will probably not give nice fruits to eat "in nature", only for juice or other uses. Local culture use it like this: you have cashews fruit and cachaça (very high grade alcohol like vodka, but from sugar cane), you take a bite of the cashew (or the whole) and a shot of cachaça. You do it until you get high 😆 The fruit is consumed "in nature" a lot, but mostly by northern Brazilians, because it is a complicated fruit to ship. Used ALOT as juice. We make very nice sweet licorice and also wine from cashews.
I haven't had this fruit in 20 years, but I still remember the taste. It's not for everyone. I loved it as a kid growing up in South America. Will be going back home this December. I hope they are in season. Not sure if I'll still loves it the way I did before. I never roasted the seed though.
I used to eat cashews until I got sick on my grandmother's farm, and they spoiled the tree when we did not eat in time. I did not care for the adistring taste.
I'm so glad to see someone is talking about this fruit. I grow them at the beach in Guatemala because the tree is so beautiful it makes amazingly looking forests and also because I freaking love the fruit. I love it just like that with a little bit of salt as a snack, I love to make a drink by mixing it with water or just a revitalizer on a hot day. Seriously one of my favorite fruits . Once you eat enough of it it becomes less astringent, Wich is sad because I love the astringent part of it.
In Guatemala we call it "Jocote Marañón" Wich is weird because we also have another absolutely delicious but very different fruit called just "Jocote" also amazingly good with salt. Then again, most fruit is amazing with a little bit of fruit.
I tried cashew liquor in India! It is stroooooongg! Also, other examples of accessory fruits are figs, strawberries, mulberries, and of course, apples. :)
@@WeirdExplorer at least in Brazil they usually take the cashew apple and make juice in factories, so it's definitely not wasted and in households we are more likely to eat the apple and throw away the nut, because it takes a long time to roast and eat
This is so cool! Randomly found this after reading a tweet by James Wong about them. Love the idea of doing videos about all the weird and wonderful varieties of fruit.
We have Mexican food stores in our area, and some of them have these in the freezer, and they are labeled in Spanish as MARANON. I prefer to eat them frozen because they are hyper-juicy, and rather rubbery and fibrous at the same time. It's easier to bite into them if they are frozen and thawing so the juice doesn't gush out all over your shirt. The taste is rather strange and takes some getting used to it. The seed attached to the fruit is inside two layers of shell, and between the layers is a particularly virulent urushiol resin which will cause very severe skin or mouth irritation if contacted. Better to throw the nut away and leave the cashew processing to the experts. The skin IS edible.
My neighbor has a tree of these and i started biting the seed to break into it and then i thought i was dying because the inside of my mouth felt like it was on fire.
Being Southern India, lot of childhood memories cropping up in mind. Cashew nut is something that was always in my knicker pocket, it was what boys use as 'currency' to play various games. And the resin you are talking about, we all had marks on forehands all summer
The connection to poison ivy you mentioned is that they use the same type of poison called urishol. I don't think there's any close relation of the plants, I suppose some point quite a ways back evolutionary.
I kept wondering if it was THE smarter every day who was contributing to your patreon so that’s really cool. SED is one of my favorite channels so it’s nice to know that he’s interested in helping out smaller creators who are contributing to the pursuit of knowledge!
I just chanced on your channel and can't stop laughing...i ate a lot of that (uncooked) growing up and occasionally we roasted the shell (nuts) it's very common in Ghana
Here in Dominican Republic they are everywhere, they are pretty sweet and delicious, they look the same as yours in the outside but the inside of our variety has something in the inside that looks like a seed, and it's not creamy at all, you should try it, we eat it raw.
Check out this all new episode about cashew fruit: ruclips.net/video/q8_y6lXsH4g/видео.html
I grew up eating this fruit and I love it! It comes in red, yellow and orange colors. The one you had looked old. It stains your clothes. We throw the seeds in a bucket until we have a good amount after people finish eating their fruits . Then we roast the nut to get the thick green shell or coating off. Which looks black and ashy. we then clean it off with our hands or a towell and eat warm roasted cashews which is called raw cashews
Maria Teijmul Cashews are extremely popular in the US but we never get the fruits
Lewis Johnson i think its because its a different type of cashew, and they’re very dangerous to harvest if I remember correctly.
j elle nah its the same thing , its just the shells that are dangerous
@@ХалиматЯмадаева28 it's actually the layer of oil that's between the shell and the cashew that's poisonous. It can even be fatal to certain people
I would like some of these. Can you tell me how much it will cost to have them sent to America?
This is a small one, so they are stronger in the bad taste.
The big ones from tropical areas are bigger and sweeter.
@@merrillgeorge1838 Now I see what I wrote
@@pinguimhbs LOL! 🤣😂
Então ele é?
Suspeitei desde o princípio
@@pinguimhbs I just realized it wtf
lol growing up in rhe Caribbean your weird fruit is just fruit.
Do you live in Belize cause I do
🤣
lol
Take only middle part of good quality of cashew apple & you can eat it as it is or using various spices.
It contains more vitamin c than a lemon.
They both are in the family Anacardiaceae. Mangos, pistachios and cashews as well as poison oak, ivy and sumac are all in the same family.
They contain urushiol, which irritates the skin and mucous membranes on contact.
In Australia we plant a tree in streets called the Tuckeroo which is Cupaniopsis anacardioides which is related to the cashew.
Ive never been allergic to Posion Ivy, Oak nor Sumac... wonder if itz cus I grew up eating lots of nutz..? & seeing this gives me a whole new concept of Genisis's potiential "Apple" theres the Mandrake which Rachel bardered for which produces whats called Setins Apple~& now (new4me) the Cashew Apple with a poison shell... Hmmmmmmm....Well,well.... Biblical Horticulture just rang another bell!👼
@@NaomisNews2 some people are just immune to urushiol!
@@keithreynolos1045
Nah mate sorry,i aint in the anarcadiaceae family
It's in the sapindaceae family(maple family)
I'm amazed at how cheap cashew nuts are, given you only get 1 nut per fruit.
That's what I was thinking.
They are not cheap at all)
@@pro100kryto "Considering"
Since when are cashews a cheap nut?!?
From my knowledge the people who pick them are underpayed and treated unethically. So that would be why they are so cheap
Thanks to people like you the common people can increase their knowledge about all kind of fruits. Thank u sir
thanks!
Well fruit nerd, you just gained a new subscriber.
welcome aboard
Ha ha fruit nerd now thats a good channel name
Cashew has so many health benefits. The fruit, leaves, the barc.
@@nicolashachfeld3770 bark*
@@chillboard4904 It's a 7 month old comment, i think he knows. and now you've reminded him VIA notifs. And don't even try to say i shouldn't respond to a 4 day old comment. you know what you did.
Apple cashew is a fruit native from Brazil, and here in Brasil we got the yellow and red variety, we love the cashew juice, but the nuts are the best, the best nuts in the World, and here we call it Caju and this word derived from the Tupian word acajú, literally meaning "nut that produces itself" refers to the unusual location of the seed (the heart) outside of the fruit. And here we used to make a Caipirinha de Caju (cashew's caipirinha, caipirinha is made with cachaça ou vodka) and it's so good
we call them macanju nd the nut korosho in swahili
Is it true Brazil Is named after the nut, not the other way around?
Do you guys ever use it in food
it's called Caju in India too
@@colinmacvicar2507 nope, Brasil was named after a particular type of tree the portuguese harvested here, "Pau Brasil". The word Brasil comes from the word Brasa, which means ember, the tree was named that because it was gathered for it's red color.
I don't know why this was in my recommended section, but I'm glad it was.
Thanks Tommy!
Man, your videos make me wish it was possible to smell things through RUclips. Thanks for packing your videos full of knowledge and information.
When he explained that the shell was technically the fruit, I lost all faith in botany. Tomatoes are vegetables fuck it.
I am gonna blow your mind: Strawberries are
picking nut fruits
Think of it like an acorn - the acorn is the fruit and the cap is like the cashew 'fruit'
Vegetable isn't even a botanical term lol
@xenchowlee I thought Tom's were grape related who knows 🤷♀️
All flowering plants bear fruit. Just let that sink in.
When I was living in Florida, on mcnab and 31st, I was walking to the gas station and found a cashew tree (I say cajú) my heart palpitated because I knew exactly what it was. I'm Brazilian and as a child I drank the juice very much and I was so happy to have found a random tree growing here! I would go every other day and collect some fruit and share it with my roommates. What you do is bite a piece off the end, and squeeze and suck. Like a common mango. It's delicious!! One day I went back and I did not see the tree anymore. I feel blessed to have eaten from that tree before.
Ah that sounds so nice
My Grandma' used to slow cook them in brown sugar and they would come out as caramelized, syrupy covered treats. Very delicious!
Safe to say, I miss your grandmother even though I don’t know you guys, lol! Love that idea and will try it one day. Thx! 👍
@@badmiyagi Lol, thanks I guess! She was an amazing, old school, traditional cook. We miss her dearly.
Oh yeah, we call those tablets in Dominica. The same is kinda done with dried coconut and almonds.
I appreciate your descriptions. So many people on RUclips just say “oh this is good” or “this is bad”.
Thanks!
Dude, I'm Brasilian and I live in a City called Aracaju, It literally means ''parrot's cashew tree", and there are cashew trees growing all over the place!
Ay 2021 explorer
“D-d-d-did you know that cashews come from a fruit?”
Turner Shaw AHHHH I FORGOT ABOUT THIS SONG UNTIL THIS VIDEO and I legit just made a comment about it xD
It's 4am and I'm showing this vid to my mom when she wakes up bc she was OBSESSED with tobuscus' viral song in like 2014
No I did not, a bit shocked
That’s the only reason I know that
As soon as I saw this video in my recommendations I was reminded of that song
I'm from Brazil and I think cashew juice is my favorite one to buy in supermarkets! We have some really interesting fruits here. I think you would like Grumixama (Eugenia brasiliensis). We also have a Brasilian Durian called Pequi (Caryocar brasiliense), it's not related at all, but the flavor is really an acquired taste, you shoud try. I know a lot of edible brazilian fruits, if you want I can recommend other ones.
Thanks Felipe! Yes I would love suggestions. Brazil is on my must visit list for future fruit hunting spots. Pequi is especially interesting to me, I love fruit that has a learning curve to eat it.
Brazil Brazil Brazil!!!
Another acquired teste fruit is Jatobá, I use it to make cookies. In South Brazil there is Pinhão, which is a large pine nut eaten cooked as a source of carbs. Jenipapo has a blue dye and is mainly used to flavour cachaça and to do tribal paintings on the skin. Monguba is a strange looking nut which tastes like popcorn and butter. Sapucaia is a enormous tree that bears edible nuts. There are lots of good fruits from Nortwest Brazil related to Cashew from a genus called Spondias, some of then are Cajá, Umbu, Siriguela and Cajamanga (translates to Cajá+Mango). Juçara is related to Açaí but is sweeter and have more antioxidants, it grows in milder climates than Açaí. We have lots of native Anonnas as well.
Another nice genus is Eugenia, which includes lots of edibles: Grumixama, Cagaita, Pitanga, Uvaia, Araça etc. It is found mostly in the atlantic forest. There are more the 300 species in this genus.
Felipe Gontijo Alguém do Brasil que assiste! ahahahaha achei que era o único
In Brazil, most ppl consume it as a Juice, and some inovative cuisine chefs use it grilled or cooked, but the most common way to consume is still as a juice, you can even find it at supermarkets as industrial juice, mixed with apple juice (to make it cheaper, and less adstringent) and other things.
As juice, it's one of my favorites.
hi there.
I'm from Trinidad West Indies where we have a few types of Cashew species. colours vary from red to light yellow to orange and sizes 3 times bigger than this one to half size.
Cashew mostly cultivated for it's nuts. Nuts are sun dried and roasted on open flame, or sometimes cut open and baked. The sap inside of the nut shell is what is kinda acidic to skin and poisonous to birds, as those who roast Cashew nuts and crack them open need to wear gloves to protect their hands from the sap that causes a few layers of the outer skin to peal off like a snake for weeks.
The "apple" part is very juicy. Used to make juice, wine, and jam and chow. Taste is described as rack I believe, hate the way it makes the tongue feel, and sometimes cause coughing.
Juice is made just just as you did added cinnamon and sugar and Angostura Bitters for better exotic taste,
Cashew Wine is a nice drink in the Caribbean also, made by fermenting Cashew apples in rain water. little to no rack taste
Cashew Jam, made like any other Jam, boiled with spices and sugar, some filter the pulp, some like it with the pulp, also little to no rack aftertaste.
Cashew Chow is the best use of it after Wine I believe. sliced and seasoned with salt, pepper, garlic, Shadow Benni/Cilantro, ground black pepper, and lime juice...
I fell across one of your videos on the Calabash as "The Miracle Fruit" I heard of it being medicinal but never seen it made before. Cudos in getting it out via your video. Ancestors drank it long ago and some still do. they live longer, healthier.
I deal with Calabash gourds and can't stand the smell for two long, it really does induce vomiting and can stain hands black while digging out the meat and seeds from the gourd,
The Gourd, or hard outer shell is very useful in the industry of art, and Music.
only advice is to try to give as much information on each of the fruit you you choose to showcase.
good luck
I spent all my childhood in El Salvador. Eating maranones(cashew apples ) mangos, guayabas (guavas) just cutting from the trees and ready to go I'm glad WE NEVER HAD TO GO TO THE MARKET TO GET THEM
No junk food
anderson bridgelal as a child in Santa Cruz (Trinidad ) I had the misfortune of biting into the seed. Something you never forget.
I love cashew chow
I had these raw off the tree in costa rica. They were yellow and ready to burst like a water balloon. a few of them actually burst in my hand as i was plucking them off the tree. Zero astringency when ripe, but also completely non-transportable. Delicious. I ate a meal of them off the tree several times.
Is anyone else here after seeing how cashews grow lol
Me
I am
I have a few cashew trees!
Diego Villalobos - Lucky you, cashews are so expensive, but priceless for us plant based folks!
Hell yeah, I was asking google all day where a lot of fruits and vegetables came from, and was amazed on how the cashew looked, and now here I am.
If the main astringency is in the skin, why not peel before blending?
I grew up around a Cashew plantation here in Brazil and I can tell you if the Cashew apple is ripe you don't have to worry about the astringency of the skin, because it's completely bearable. Just blend it and strain the juice (because of the fibers), put some sweetener and you're set.
However, if the juice gets on your clothes, it might leave a stain you won't be able to wash easily.
Is that a shot? It sounds completely reasonable. You going to sit around peeling something when you can strain it out after blending?
DeDraconis what does astringent mean are plum skins astringent
They could be if they're not ripe. Unripe plums have a certain type of sourness to them that can sometimes burn the inside of your mouth. If they're ripe though no.
Joe Andrews Yeah, I'm a Physics undergrad student
In Nigeria we used to just pluck it from the tree and eat it like an Apple! As simple as that lol...... it's very juicy and refreshing!
I found one of the great channels that actually take the time to actually respond to comments.
thanks!
You have become successful ,
Travelling to all these beautiful places, trying fruit..
I want to do stuff like this
I am from India. We don't make chutney of the cashew apple. Also never known it to smell of gasoline.
When you make the juice you have to let the sediment settle and the astringecy is removed. It is usually very sweet and cannot be kept too long as it will start to forment.
Vanessa Quadros. Does the cashew fruit ferment and make good wine or liqueur?
When fermented you get a refreshing juice called neero. When the neero is distilled once you get a drink called urrack. When distilled a second time you get a more potent liquor called Feni. It is made exclusively in my hometown Goa, India. Feni has a strong fruity taste and aroma. I would say its more of a wine than a liqueur. You can consume it neat and it also tastes great in a lime and ginger cocktail or with ginger-ale.
I wanna try this, thanks!
Ved Vernekar that answered my question. It makes booze so im good now I just need to find some
I felt the taste little similar to strawberries
In Brazil, we add lime juice to bring out the sweet flavors when making juice. Its "dried" version makes a very characteristic "jam" in Northeastern Brazil, called "passa de caju". Vegans also make "cashew meat" by salting it and treating it like jerky. The end product is similar to jackfruit meat, but with a slightly sweeter flavor. Works great as chicken and fish substitute, especially in "moqueca".
They grow well here in the Caribbean , the fruit is mostly sold in jars as a candied preserve in the Dominican Republic.
You are correct , cashews are related to mangoes. some people that are ultra sensitive to poison ivy, sometimes have a reaction to the sap of the mango. it should be noted that some mango varieties, have that turpentine smell to them. there is even a variety called turpentine, used as root stock in Florida. some Indian varieties have a hint of this aroma. which I enjoy if its not too strong.
Very interesting that they are related. I have had some mangoes with a distinct cashew flavor as well.
wolverina solitaris
There are caju in India, too, bro.
virgo wolf lupina they are VERY related, they’re both in the nightshade family of plants, along with poison oak and poison ivy which cause the same allergic skin reactions as mango and cashew tree sap. The history of evolution on Earth doesn’t care what arbitrary countries the plants are currently in 🙄
This is an awesome channel Jared. I love how we get to experience all these different fruits of our planet through your videos. 🙌
Best way I utilize cashew apple is juice. Just cut off one and and then take a small hand citrus juicer into the pulp and all the juice comes out. The apple is basically a sponge. When you are done you will just have the skin and barely any pulp left in your hand. The straight juice is great and super high in Vitamin C. It is one of my favorite juices plus it mixes well with others.
Recently came across cashew trees with fruit on them, tried the cashew fruit and it was very very juicy, as soon as I broke skin the juice just ran out in a stream, somewhat astringent and left a dry aftertaste, could see it being good blended as a juice. Collected the seeds and took them home, roasted them on a frying pan(results not great), after that tried to remove the outer shell, was a bit impatient so used my fingers and teeth to gnaw away at the seed cover, needless to say the bitter sap stained my lips and hand and formed a thin hard layer that took more than a week to gradually peel away. The cashews were tasty though, saved some seeds for germination and have about 9 saplings growing right now.
This video is nuts.
don’t lemme cashew makin’ bad puns
But he's the apple of my eye
Jonathan Ralte boooooooooooooo
I have mixed feelings about these nuts
In the Philippines we steam them for 5 minutes to get astringency off then put in refrigerator. When cold we squeeze them for the juice. Very nice.
In the Philippines we eat the fruit raw. 🙂
Lex Manson Same in Guyana... It's one of my favourite fruits.
Are these less astringent varieties there? Or do you like the astringency?
Fruits are always eaten raw.
Lex Manson nice I just came back from the PI! Had my first ones 6yrs ago the first time I went so delicious they are! This time they had a whole bag waiting for me lol😋
enlightenmexo if you don't mind would you tell me please how does it taste?
Was able to see this growing on the tree in Costa Rica. That is also where our guide gave us the ice cream bean to taste. I still have the huge bean. Good times!
Oh wow!
this is very interesting, always wondered about what cashew apple taste like, I'm living my dream vicariously through you lol
Ha well I'm happy to help
Lots of cashew trees used to grow around my old house. My friends and i used to pick them, wash and cut them. We'd sprinkle some salt on it, and eat it raw. Tasty, but it could make your throat sore if you eat it too much
Here in India... We make an alcoholic drink from this called Feni.
You should try it.
I hope since your post you’ve had a chance to try this fruit. If not, it is a must. Please do not believe this guy’s taste buds on this one. Nothing like gasoline. If this was a recent video, I’d say he has Covid, but he must not have gotten a very good one. They are usually 2-3 times the size of what he sampled. Perhaps cut off the tree before ripening all the way. Too bad the fruit is so delicate after it is cut, otherwise the US could be enjoying it like all other tropical countries.
One of the best tasting fruit I've ever tasted specially when it's totally riped.
What does it taste like?
It's really good with salt, and we do eat the skin
we have it in Nigeria
Uche Uche
Yeah I remember it very well
Yes. I remember it too. I also remember that you had to be careful not to get the juice on your clothes as it will stain it.
Johnny Smallcock and his vile tasting toffees And you don't have it where you are? Bless your heart.
Portuguese colonists in Brazil began exporting cashew nuts and cashews to África and Asia as early as the 1550s
All you needed to do was to put in your blender: Cold water with ice then add SUGAR and then strain the crushed flesh, remove and enjoy! 😃 Delicious and refreshing!!! You can even try them frozen doing the same on your blender and will also work! I believe you can find them frozen at Chinese or Mexican supermarkets! 👍 Good luck!
We also have a yellow variety in Jamaica which we call the cashew banana. It can either be eaten as is or juiced.
Trudy Bonnett make me sum
Yup on my way there rn
i love that one, but i didn't know that it was called cashew banana, we just called it cashew in Westmoreland.
I now want to try Cashews from a Cashew Banana.
can ferment it into wine.
Dude, I am learning so much from your shows! Thanks, and keep it up!
My mom being from El Salvador. Said she loved this fruit. She said it's super juicey.
I too am from El Salvador and your mom is right. It is a delicious fruit especially if you can pull it directly from a tree. Bucket list item for you to try. Amazing.
They are delicious! Recently visited and they are great freshly picked 👌
I really mean this in the best way possible, you should have way more subscribers. Excellent content.
I picked one right off the tree when I was in Costa Rica. I wad so excited to try it, but I didn't know I had to wait for it to get soft. It was SO astringent, and it was horrible! I found out after I ate it, but too bad I only had one. I missed my chance to try it!
In El Salvador we make something that translates to "salad juice" (fresco de ensalada). It technically is a bunch of fruit (including this one) cut in cubes with water and sugar. The water or juice has a great taste, and then we just eat the fruit in it. It's some of the ways to eat this fruit. Though you can eat it the way you did, it's a fruit with a strong taste and aroma, so it doesn't feel desirable to eat too much of it on it's own; it's almost the same feeling when eating too much pinaple.
Great video! Awesome depth in detail and video composition. Subscribed and alerts enabled!
This kind of life will make you live long, see how strong grandma is looking, no medication, eating fresh food is good for body. Thanks
Fun fact: the name Cashew is from the original brazilian name Caju, which is a name in the tupi language for "nut"
Fun fact: "caju" sounds like "peju" in Indonesian, meaning "nut", not the botanical term nut tho, the sticky one
some peoplo say that the polonisians reach south america so
@@muhammadaryawicaksono4232 we call it "kaju" in turkey too!
This fruit is native from Brazil. CASHEW in Brazil is called CAJÚ (original name).
Northeast Brazilian fruit! The original name is Caju (acaiu - tupi guarani). Cultivated by the Tremembé Indians for centuries.
I'm pretty sure it should not smell like gasoline. I've never had one that smelled that way
When he said gasoline-- I thought of the kalamata olive, it tastes like gas (carbon taste),
It really doesn’t, but I can kinda see why a person who has never had one would interpret that smell as gasoline, specially when they’re very ripe
Hi and FYI -
I love the fruit in my smoothies with honey, the skin and all.
It has more vitamin C than oranges, and the red version has more antioxidants than the yellow version.
The yellow version smells like apricots&pears to me. Yum!
In Brazil we eat it as a fruit!!! Cooking is optional! It gives also a GREAT juice!!!
You also can eat the young leaves of this plant. For the fruit, you do not need to cook, just cook into small pieces, mix with sugar and salt. I love eating the fruit.
Captions: *relaxing music plays*
Deaf people: Ahhhhhhh...
I have travelled pretty extensively in the Caribbean and, last time I was in Grenada I went hiking through a particularly remote area of the interior rainforest with a local guide. It was incredible all the fruits I found along the way and was able to enjoy as healthy, filling snacks while making the trek. One of these was these Cashew Apples, which I had never heard of or seen before, but my guide's father (who was also with us) really loved them, so we collected a couple dozen and carried them with us. Along the hike I also enjoyed the likes of wild mangos, fresh cacao pulp, and loquats, all found growing wild and harvested fresh in an area very untouched by people. What an amazing experience, one I cannot wait to replicate.
Nice video! As a brazilian, I’ve never imagined that cashew apples were so rare in other countries since here it’s pretty popular...
Here we call it “caju” (stressed in the “ju”)
Same here in Assam
I love how you called some random, obviously southwestern desert "New York" lol and that "relaxing music" almost blew out my eardrums lol. Great job buddy
“Cashew apple”
My brain springs up: that’s not edible
This video:
My brain: that’s not edible?
Emmy 🤣😂🤦🏾♀️
😂
Same
Why doesn't your content have more views and subscribers? Your stuff is really truly interesting and I love to see where you travel to get these non-grocery store fruits!! Been marathoning your content since last night keep up the good work.
Thanks! Seems like the youtube gods are smiliing on me this month, so hopefully things will pick up.
Opening up durian needs to be a type of asmr
I made an ice cream at my boss’s ice cream shop with the ingredients you described and now it’s a favorite! Lol. Thanks for the idea! I owe you props (and probably money) And it’s named Cashew apple sherbet. We made it a sherbet because for some reason the concoction didn’t work too well with condensed milk and egg whites. :/
It is hard to get exotic fruits here in Wyoming, so I watch your channel instead! I love the format of your videos. You really allow us to experience the fruits with you.
I was out in Wyoming in the fall and managed to find Buddhas hand oddly enough, but otherwise yeah... its a beautiful state, but not the best place for fruit hunting.
I used to live in the "little Portugal" area of Sydney and I'd buy cashew juice, imported from Brazil, from the local bottle shop. Absolutely delicious.
Nice to see someone from another country trying a comon fruit here in Brazil.
Here where i live i don't really eat the apple itself, we just open it and suck the juices as it is.
My father likes to put salt on it and eat.
I just found this channel. Why is it so entertaining to see a pretty man eating and talking aboit weird fruits.
I used to eat a lot of them when I was a kid and the only problem was I felt my mouth like it was shrinking but is only when you eat a lot besides it's delicious
This is the most random channel I’ve found. Following now! Very interesting.
Haha thanks!
I feel like an idiot for not knowing but at least I finally know why cashew nuts are expensive. I assumed they'd be big clusters on trees. Now that I do know I will purchase them a little more often at full price without feeling like I'm being ripped off. The poison bit makes them a little less appetising however.
The processing destroys the urishol (poison). Contamination is pretty rare and basically a non-issue. You also have no reason to fear cashews if you are not allergic to poison ivy and related plants, because the aforementioned urishol is what makes it so dangerous.
Edit: Poison ivy, poison oak, etc. are only issues because of urishol, an allergen. People not allergic are unaffected by urishol-based issues. Either way, do not recommend raw cashews.
Yeah I won't complain anymore about how expensive cashews are.
@@drunkenwhaler9507 i bit into one as a child. Lets just say i learned my lesson.
@@SonicChaocc Cashews are my favourite and they are expensive but if you're not a snob, do like I do and buy the can of cashews halves and pieces at the supermarket. like $3 a can. You can heat them up yourself .
Honey roasted cashews are the best type of cashew to buy, mmmm.
They used to sell those along the bus routes in Venezuela
still do
Hi Jared,
I'm a bike nut and have a channel for that, but I just so happened to Google cashew nuts and wanted to learn more, so I ended up here. I'm glad that Google brought me to your channel because I learned that you have numerous interesting videos regarding fruits. I think that's a great theme to explore and it seems you're doing well with it. I certainly love all kinds of fruits and recognize the health benefits of them. I look forward to watching more of your videos and I subscribed. Thanks for sharing!
welcome to the channel :)
this is so weird to me because cashews are native to where I live (goiás, a midwestern state of brazil). we definitely just eat it without any preparation, in fact I have never eaten in any other way
Victor Rocha - hi Victor is the guy next to you , your boyfriend?
Over in America when u research them it tells you the fruit and nut is extremely dangerous and you have to do a lot of work just to get the nut safely
@@loraxlynn38 wait is this real ? Here in Brazil we have cashew juice ._.
Lol and its weird to know its being cooked. We pick it and eat it. 😂
Juice... but we used to eat it raw, and I'm from Goiás too
Just watched with my parents. Thank you, this was SO interesting!
So happy to hear that!
Wow this reminds me of my childhood. In Indonesia we call that fruit "Monkey Guava" (nobody knows why it is named like that) and saw one when i was playing with my friends, tried the fruit together, then regret it together because it was fermented:( i should try that again tho and you should explore Indonesia soon!
Very common in north Brazil (my country). The thing is, if the tree is in a very hot and dry place it will probably produce a sweet fruit, but you need to let it ripe in the tree, it won't properly ripe if taken earlier. But if you take it out of the tree when it is very ripe it is very delicious and the astringent texture is almost gone. If the tree is not in that hot and dry place it will probably not give nice fruits to eat "in nature", only for juice or other uses.
Local culture use it like this: you have cashews fruit and cachaça (very high grade alcohol like vodka, but from sugar cane), you take a bite of the cashew (or the whole) and a shot of cachaça. You do it until you get high 😆
The fruit is consumed "in nature" a lot, but mostly by northern Brazilians, because it is a complicated fruit to ship.
Used ALOT as juice.
We make very nice sweet licorice and also wine from cashews.
I grew up eating cashew apple in west Africa we have them everyway in Mali they actually come in 2 colors red and yellow
I haven't had this fruit in 20 years, but I still remember the taste. It's not for everyone. I loved it as a kid growing up in South America. Will be going back home this December. I hope they are in season. Not sure if I'll still loves it the way I did before. I never roasted the seed though.
I used to eat cashews until I got sick on my grandmother's farm, and they spoiled the tree when we did not eat in time. I did not care for the adistring taste.
if i eat a bad apple because it's rotten,am i going to stop eating apples?
no,but i will not eat one if its rotten,that should just be common sense.
I'm so glad to see someone is talking about this fruit. I grow them at the beach in Guatemala because the tree is so beautiful it makes amazingly looking forests and also because I freaking love the fruit. I love it just like that with a little bit of salt as a snack, I love to make a drink by mixing it with water or just a revitalizer on a hot day. Seriously one of my favorite fruits . Once you eat enough of it it becomes less astringent, Wich is sad because I love the astringent part of it.
In Guatemala we call it "Jocote Marañón" Wich is weird because we also have another absolutely delicious but very different fruit called just "Jocote" also amazingly good with salt. Then again, most fruit is amazing with a little bit of fruit.
We have this in the Dominican Republic also, We make candy out of it nobody likes to eat it due to the dry mouth sensation it gives.
Nice! I remember drinking bottled cashew apple juice in a trip to Brazil when I was a kid and really liking it.
I'm brazilian, and cashew juice is by far my favorite! It's so sweet
I tried cashew liquor in India! It is stroooooongg!
Also, other examples of accessory fruits are figs, strawberries, mulberries, and of course, apples. :)
This was really informative. Although, I feel like I'm wasting so much to eat a bag of cashews now.
I like to think that the rest of the fruit is sold and not just tossed
@@WeirdExplorer at least in Brazil they usually take the cashew apple and make juice in factories, so it's definitely not wasted
and in households we are more likely to eat the apple and throw away the nut, because it takes a long time to roast and eat
It's crazy that something we discard without any thoughts (literally) can be a delicacy to others
This was fascinating, thanks for all the info! Subscribed! ~♥♥
This is so cool! Randomly found this after reading a tweet by James Wong about them. Love the idea of doing videos about all the weird and wonderful varieties of fruit.
welcome! there is an endless amount of weird fruit out there
We have Mexican food stores in our area, and some of them have these in the freezer, and they are labeled in Spanish as MARANON. I prefer to eat them frozen because they are hyper-juicy, and rather rubbery and fibrous at the same time. It's easier to bite into them if they are frozen and thawing so the juice doesn't gush out all over your shirt. The taste is rather strange and takes some getting used to it. The seed attached to the fruit is inside two layers of shell, and between the layers is a particularly virulent urushiol resin which will cause very severe skin or mouth irritation if contacted. Better to throw the nut away and leave the cashew processing to the experts. The skin IS edible.
Accessory fruit know that something new that i learned thanks to Weird Explorer
My neighbor has a tree of these and i started biting the seed to break into it and then i thought i was dying because the inside of my mouth felt like it was on fire.
Being Southern India, lot of childhood memories cropping up in mind. Cashew nut is something that was always in my knicker pocket, it was what boys use as 'currency' to play various games. And the resin you are talking about, we all had marks on forehands all summer
In El Salvador we call it "Marañón"
And we eat it straight up. We burn the seed to toast the nut inside. They sell them here in U.S frozen. Dude the seed wont bit you!
Funny that a brazilian state where this fruit is commonly grown is called "Maranhão", maybe that's where the name came from?
In Cuba too
What a fun channel! Also, the leather jacket adds a lot of street cred to your fruit reviews.
The connection to poison ivy you mentioned is that they use the same type of poison called urishol. I don't think there's any close relation of the plants, I suppose some point quite a ways back evolutionary.
I heard that there was some similarity but wasnt sure what it is. Thanks for clearing that up!
The oil is actually called urushiol, and it's found in poison oak, poison ivy, poison sumac, mangoes, and various other plants. Check Wikipedia.
It's amazing how your description almost makes me able to taste it
You cook it in India a rare recipe. Not even Indians know of it
I kept wondering if it was THE smarter every day who was contributing to your patreon so that’s really cool. SED is one of my favorite channels so it’s nice to know that he’s interested in helping out smaller creators who are contributing to the pursuit of knowledge!
I just chanced on your channel and can't stop laughing...i ate a lot of that (uncooked) growing up and occasionally we roasted the shell (nuts) it's very common in Ghana
Here in Dominican Republic they are everywhere, they are pretty sweet and delicious, they look the same as yours in the outside but the inside of our variety has something in the inside that looks like a seed, and it's not creamy at all, you should try it, we eat it raw.