150 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



used in Porto Rico, while in Guatemala the similarity of the 

 cashew to its relative the mombin (Spondias Mombiri) is recog- 

 nized in the common name jocote maranon (the mombin being 

 called simply jocote). In India the form kaju (gajus in the 

 Malayan region) has appeared, in addition to a number of 

 names not derived from the American caju. In French the 

 cashew-apple is called pomme d' acajou, and the nut noix d' acajou. 

 The latter is termed castanha (chestnut) in Brazil. 



In many regions the nut is more extensively used than the 

 apple or fleshy portion. In Brazil this is not the case. 



The cashew-apple is soft, juicy, acid, and highly astringent 

 before maturity, retaining sufficient astringency when fully ripe 

 to lend it zest. Owing to its remarkably penetrating, almost 

 pungent aroma, the jam or sweetmeat made from it possesses 

 a characteristic and highly pleasing quality. It is also used 

 to supply both a wine and a refreshing beverage, similar to 

 lemonade, which the Brazilians know as cajuada. The wine, 

 which is manufactured commercially in northern Brazil, retains 

 the characteristic aroma and flavor of the fresh fruit. The 

 preserved fruit in various forms also is an article of commerce. 



In several countries the cashew-nut is produced commercially 

 and exported to Europe and North America. According to Con- 

 sul Lucien Memminger, shipments to the United States from 

 the Madras Presidency in India during the year 1915 totaled 

 2288 cwt., valued at $28,063. "About 15,000 cwt. of these 

 nuts are now exported in an average season to England, France, 

 and America, the principal port of shipment being Mangalore." 



The cashew-nut is kidney-shaped, and about an inch in 

 length. The soft, thick, cellular shell or pericarp incloses a 

 slightly curved, white kernel of fine texture and delicate flavor. 

 To prepare the nuts for eating, they are roasted over a charcoal 

 fire. The shell contains cardol and anacardic acid substances 

 which severely burn the mouth and lips of any one who attempts 

 to bite into a fresh nut. Since these principles are decomposed 



