The cashew you usually eat is not a fruit. It is classified as a pseudofruit. The real fruit is the cashew nut.
There’s almost nothing you can’t do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
-Kate Christensen
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Cashew
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Botanically speaking, this is because fruit is a structure created from the flower’s ovary; in this case, the nut originated from the ovary.
The red and yellowish pulp, which we know as cashew, is a peduncle, a type of stem that precedes the flower or fruit.
This fleshy and juicy hypertrophied peduncle, which represents almost 90% of the set, constitutes the pulp that belongs to the group of tropical fruits, a rich source of vitamin C that can be consumed naturally or used for juices, sweets, jellies, etc.
The nut is made up of two parts: the husk and the seed, which is the edible part and represents only 30% of the kernel.
The cashew nut has high oleic and linoleic acid levels, similar to olive oil. Linolenic acid, also known as omega 6, is an essential fatty acid that the human body does not produce. Consequently, it must be obtained through dietary intake. As it is a product of plant origin, the amount of cholesterol is practically non-existent.
Nuts can be sold raw or processed, roasted or fried, salted or not.
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