Cashew juice is made from the apple of the cashew nut, which is a swollen part of the stem. The juice is bitter and astringent, so it’s often blended with other fruits or sweetened with sugar. Cashews can be eaten raw, used in cooking, or juiced, and are commonly used in beverages, jams, chutneys, and syrups. The top producers and exporters of cashew juice are Asia, India, Africa, and Brazil. To prevent spoilage, the apples are pressure steamed immediately after harvest and then made into juice.
Cashew juice is a type of drink made from the apple of the cashew nut. The cashew nut forms after the cashew nut is fully developed and the stem above it begins to retain liquids. As the liquids accumulate, a pear-shaped object is formed that resembles a fruit with a yellowish to reddish color, and this is what the cashew nut is called. When ripe, this cashew nut can be harvested and processed into various types of beverages and edibles, such as fruit juices, wines, preserves, and candies. In its raw state, cashew juice tastes bitter and astringent, so it’s often blended with other fruits or sweetened with sugar during processing.
Technically speaking, the cashew is considered the fruit of the tree and the apple is a swollen part of the stem. Just before the cashew fully ripens, the cashew begins to fill with juices. Ripe cashews range in color from yellow to red, and the cashew nut hangs from the bottom of the apples in a kidney-shaped, gray colored shell. After the cashew and nut both ripen, they will naturally drop to the ground. When commercially processed, apples and nuts are typically harvested from trees just before they drop, by twisting them at the tops of their stems.
Cashews can be eaten raw, used in cooking, or juiced. They are commonly used in beverages juices, wines, jams, chutneys and syrups. In some parts of the world, they are even made into candy or dried so they can be used in baked goods. The juice from fresh cashews is highly acidic and contains large amounts of vitamin C. Because the raw juice itself is described as astringent or bitter, the juices are often watered down, mixed with other fruits such as apples, or with added sugar to make them sweeter. and more attractive.
The top producers and exporters of cashew juice are Asia, India, Africa and Brazil, but cashews grow well anywhere with a tropical wet or dry climate, as long as they get at least some water. Once harvested, cashews need to be processed immediately because at room temperature they can spoil within a day. The rapid spoilage is due to the yeast and fungi associated with the apple. To keep cashew juice from spoiling quickly, the apples are pressure steamed immediately after harvest and then made into juice.
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