Harvesting the CASHEW

Pick the fruit once it is rosy red and the shell is a dark grey color. This color means that the fruit is ripe and the shell has fully formed. This will often occur around winter or the rainy season (depending on the type of climate you’re in).

Separate the shell from the fruit (cashew apple). The shell has a kidney shape and is attached to the fruit on one end. Twisting the shell should remove it from the fruit.The fruit is edible also, is full of nutrients, and many people use it in smoothies or even eat it raw. You can store the shells for up to two years before further processing.

Roast the unprocessed shells on a pan covered in fine sand for 10-20 minutes. This is done because inside the shells is the nut, but also an extremely acidic, caustic oil that will burn you. It’s extremely important to cover the shells with either a lid or have them submerged completely in sand during this process.The temperature needs to be around 190 °C (374 °F) for this process. Anything higher will result in vaporization of the oil into fumes (which should be avoided) and a drying out of the nut inside. Use an old baking tray or a disposable one as the residue of the oil can be difficult to fully remove after.

Sieve the shells out from the sand.

The shells need to be washed in water with detergent before further handling to prevent any potential contact with the remaining oil. Be careful not to make contact with your eyes or face during this process due to the possibility of remaining oil.

Crack the shells. The nuts are ready to be extracted from within. They will have a coating around them that needs to be peeled carefully using the edge of a knife before proceeding to the next step.

Roast the nuts in coconut oil for 5 minutes. This is done to get rid of any final residue of the toxic oil and ensure they are okay to eat. The oil should be heated to around 150 °C (302 °F). The nuts are now ready to be consumed.

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