The Brazilian Caju (pronounced ka-ZHOO) is a unique and fascinating fruit, native to Brazil, that is actually two parts in one.
1. The Two Parts: The “Fruit” and the Nut
The Pseudofruit (the “apple”): The large, juicy, pear-shaped part that we eat is technically a “false fruit” or peduncle. It can be yellow, red, or orange and has a sweet, slightly astringent, and refreshing flavor. It’s extremely rich in Vitamin C (five times more than an orange).
The True Fruit (the nut): The familiar cashew nut is the actual fruit of the tree, encased in a hard shell that dangles from the bottom of the caju apple.
2. Culinary Uses
The caju apple is very perishable and is rarely exported, making it a true taste of Brazil. It is consumed:
Fresh: Eaten raw.
As a Juice: A very popular and delicious juice (suco de caju).
As a Sweet: Made into preserves, jams, and the famous cajuada, a sweet paste.
As a Liquor: Used to make the distilled spirit cachaça de caju.
3. An Important Note
The raw nut contains a toxic oil similar to poison ivy. The nuts must be carefully roasted to remove the toxin before they are safe to shell and eat. This is why you never find “raw” cashew nuts in their shells for sale.
In short, the caju is a symbol of Brazilian biodiversity, offering both a refreshing, vitamin-packed “apple” and the beloved cashew nut, all from a single, unique structure.
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