Cashew trees, originally from Brazil, thrive in tropical environments and are a powerhouse of health benefits. While not native to the U.S., cashews are widely cultivated in Vietnam, Nigeria, and India. They’re a staple in various global cuisines, providing a wealth of nutrients.
If you’re curious about these tasty trees, it’s fascinating to learn how they grow. However, patience is key; it takes about two to three years from planting to harvest your first batch of nuts. Keen to try your hand at growing cashews? Stick around for some essential tips and insights on nurturing these nutrient-rich trees.
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All About the Cashew Tree
The cashew tree, or Anacardium occidentale, is an intriguing evergreen and nut-bearing member of the Anacardiaceae family, initially found in northeastern Brazil and southeastern Venezuela.
It was the Portuguese explorers who dubbed it “caju” in the 16th century, a name that inspired its English moniker. Nowadays, this tree has made its home in other tropical regions worldwide, like India, Africa, and Southeast Asia.
Cashew trees thrive in tropical climates. You’ll find them growing in places with conditions similar to their native Brazil—think central Africa, Southeast Asia, and some Australian regions. They might even take root in southern Florida if the weather permits. Since cashews are perennials, they don’t handle cold well—temperatures below 50°F (10°C) are a no-go.
These trees are relatively low-maintenance and reward growers with more than just the famed nuts. They also produce a unique, sweet fruit known as the cashew apple, which, despite its tartness, is fantastic for making juice.
Cashew trees aren’t just productive—they’re beautiful too, adorned with large leaves and charming pink flowers. And while the cashews are technically the seeds of the fruit, it’s the cashew apple that often steals the show in local culinary scenes, especially in jams and jellies.
Not just a pretty face, the cashew nut is packed with nutrients like calcium, vitamin C, and carbohydrates, belonging to the same family as the pistachio.
Rich in vitamin C, cashew apples boast up to five times more of this nutrient than oranges. They’re a bit acidic and leave a fuzzy feeling in your mouth, but they’re a treat when mixed in juices or blended into fruit yogurt. While cashews are calorie-dense, they’re also rich in copper, magnesium, and phosphorus, making them as nutritious as they are delicious.
But be cautious—the kidney-shaped shell that houses the cashew nut contains a harsh, caustic liquid that can cause severe burns. Handling them requires care, especially during the shelling process. More tips on safely processing these nuts will follow, ensuring you can enjoy all the benefits of your cashew tree safely and sustainably.
Where Can You Grow Cashew Trees?
Cashew trees flourish in the wet/dry tropics and are notably grown in Brazil, India, Vietnam, as well as Tanzania and Mozambique in Africa, and throughout Southeast Asia. If you live in a tropical area with no frost, where temperatures stay between 50°F (10°C) and 105°F (40°C), you’re in the perfect zone to start your own cashew tree.
These trees are impressively resilient, thriving even in drought conditions and on less fertile, marginal soils. They do best in well-draining sandy soils. An optimal average temperature of about 77°F (25°C) is ideal for growing cashews, ensuring they grow robustly, almost effortlessly, with just minimal watering.
Planting Cashew Trees Made Simple
Did you know you can grow cashew trees without lifting a finger? That’s right! In my garden, fruit bats took care of that by dropping cashew apples, and voilà —cashew trees started to sprout.
These trees are self-sufficient, thriving at the edge of my garden with minimal water and no fertilizer. Just three years in, they’re already bearing fruit. It’s fascinating that grafted cashews can fruit even faster, within just 18 months!
Growing cashews can be a breeze, but if you don’t have helpful fruit bats around, no worries. You can easily start with fresh seeds. Just remember, cashews grown from seeds may not mirror their parent tree exactly—they could vary in fruitfulness and taste.
If you’re looking to get a bit more predictable with your cashew cultivation, consider visiting local nurseries for seedlings or grafted trees. Many commercial growers handle their propagation, so connecting with a local grower could be beneficial.
To start your cashew journey, whether in pots or directly in the soil, keep the seeds moist, and you should see sprouts in less than a week. There’s no perfect time to plant—just ensure the seeds are fresh. Choose a well-drained location, shielded from strong winds, as cashew trees dislike soggy roots and heavy clay.
With enough space—about 30 feet between each tree—cashews can stretch up to 40 feet tall, transforming your garden into a lush, tropical haven.
How to Take Care of a Cashew Nut Tree
Caring for cashew nut trees is quite straightforward. Start by ensuring your young trees get enough water, especially during dry spells, and provide them with the right kind of fertilizer. Opt for fertilizers that are rich in nitrogen, phosphorus, and possibly zinc, which are crucial during their flowering and nut development phases.
It’s also a good idea to prune your cashew trees occasionally to remove any branches that are broken or showing signs of disease. If you notice pests like the twig borer attacking the foliage, promptly treat your trees with a suitable naturally-sourced insecticide.
For optimal growth, consider purchasing a potted cashew tree from your local garden center. These trees thrive in full sun, requiring at least six hours of direct sunlight daily to fruit well. Cashew trees don’t do well in the shade as they produce fewer seeds.
When it comes to soil, cashews prefer sandy types with a moderate pH around six. Steer clear of clay or overly dense soils since they retain too much moisture, which isn’t ideal for cashews.
Make sure to water your trees more frequently in the summer and reduce watering in the winter, allowing the soil to dry out completely between watering sessions to prevent root rot.
Fertilization is another key aspect. Apply a phosphorus-rich fertilizer bi-monthly during the growing season and consider adding a layer of compost or organic mulch to enrich the soil further.
Handling cashew trees requires care due to the caustic oil in their shells, similar to that found in poison ivy, which can cause skin irritation or allergic reactions. Always wear thick gardening gloves when handling raw cashews or their shells.
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Even in nutrient-poor sandy soils, cashew trees generally manage well with minimal fertilization—perhaps just once or twice a year. Despite this, ensure the area around your cashew trees remains weed-free, even after they are established, to promote optimal growth and fruit production.
Cashew trees are relatively low-maintenance once mature and can survive with minimal care, making them a great choice for both novice and experienced gardeners. Regular pruning of dead or weak branches can stimulate better growth and fruit production.
Not only are cashews valued for their tasty nuts, but the fruits are also delightful, offering a sweet, juicy flavor. Cashew butter, an alternative to peanut butter, is another delicious product derived from these versatile trees, packed with essential vitamins and nutrients that contribute to a healthier diet.
Growing Your Own Cashew Trees from Seed
Here’s something you might not know: the cashew nut isn’t actually the main fruit of its tree but rather a kind of secondary product. The real star is the fleshy, apple-like part attached to the nut, which is delicious but spoils quickly. The nut itself, on the other hand, can last up to four months after being harvested, making it perfect for planting.
Growing cashew trees isn’t too tough and can be quite rewarding. You can start your own tree using seeds, layering, or grafting. However, if you’re thinking about planting seeds, you’ll need fresh, unshelled nuts. Forget about using the ones from the grocery store; those have been treated to crack open their hard shells and won’t sprout.
If you happen to find a viable cashew seed—say, from a local tree or a friend who brought one from abroad—plant it in early spring. Bury the seed about 3 inches deep in sandy, well-drained soil and give it plenty of space to flourish, ideally about 30 feet from other trees. Cashews like it sunny and can grow up to 40 feet tall, so make sure they have room to stretch out.
Remember, those store-bought cashews won’t germinate, and importing viable seeds can be tricky since they don’t stay fresh long after harvest. My attempt with an imported seed didn’t quite pan out—it was a fun story but no cashew tree.
If you’re lucky enough to get your hands on a fresh seed, plant it during a warm spell, and with the right conditions, you might just get a cashew tree started.
Dealing with Pests and Diseases in Cashew Trees
Cashew trees are generally resilient, but like any plant, they can encounter pests and diseases. Common pests include leaf-eating insects, twig borers, and leaf miners. Twig borers gnaw into smaller branches, which may cause them to fall off, while leaf miners create tiny tunnels in the leaves.
While these pests typically don’t threaten mature trees, they can be more problematic for younger saplings, which might require a fruit-tree-specific insecticide for protection.
Fungal infections can also occur, particularly Anthracnose, which thrives in moist conditions and often appears during wet seasons. This fungus causes watery lesions on leaves and fruits that eventually turn rusty brown. Removing infected areas and applying a fungicide can effectively manage this disease.
As cashew fruits develop, larger animals like rodents and bats can also pose a threat. Harvesting the fruits as soon as they ripen and installing a protective fence can help safeguard your harvest.
Additionally, regular mulching not only suppresses weeds but also helps retain soil moisture, keeping your cashew tree healthy and more resistant to pests and diseases.
Keep an eye out for signs of borer pests, especially if you notice any swelling in the stem, which can indicate an infestation. These pests can damage cashews from the seedling stage onwards. Pruning affected branches or applying a bark spray are effective ways to combat these common adversaries.
Harvest and Storage
Cashew trees start to bear fruit about three years after planting, but if you’ve got a grafted variety, you might see fruit as early as one year. When winter rolls around, your cashew trees will blossom and, a few months later, produce fruits that somewhat resemble pears with a bulky nut attached at the end.
These fruits usually begin yellow, deepening to red when ripe, while the nut turns a grayish hue. Aim to harvest them before they hit the ground to avoid bruising and pest problems.
You’ll notice a single cashew nut per fruit, encased in a tough shell. Because each fruit yields just one nut, you might want to accumulate a bunch before you tackle shelling them—a task that’s quite labor-intensive due to the caustic resin inside the shells.
Store unprocessed nuts in a cool, dry place for up to two years until you’re ready to shell them in bulk. Freezing the nuts before cracking them open is the easiest way to handle them, making the resin less messy to deal with. Remember to wear protective gloves and long sleeves during this process to avoid irritation.
Don’t forget, the cashew apple is also a treat in itself. While you can’t usually buy them in stores, you can enjoy them fresh from your tree, either eaten as is or juiced. Given the rarity of these fruits commercially, take the opportunity to savor this unique flavor.
For those who find the nut processing too daunting, cashew trees still offer sweet fruit and the young shoots, which can be cooked and enjoyed with various dishes.
Safe Methods for Processing Cashews
Cashew nuts aren’t like your typical snack nuts. Their shells hide a nasty surprise—a toxic, caustic liquid that can seriously burn your skin! So, when you’re extracting these nuts, it’s crucial to avoid contact with this hazardous fluid, and definitely keep it away from your eyes.
Freezing the shells first is one handy method to handle them safely. This makes it easier to break them open without the liquid contacting your skin. Even so, wearing gloves, long sleeves, and safety goggles is a must. You can enjoy the nuts raw once they’re safely out, but make sure they’re completely free from any residual toxic liquid!
For roasting, a quick method involves heating the nuts in a perforated pan over an open flame for about a minute. This setup allows the harmful fumes to escape, and any flames that might flare up can be quickly extinguished with water.
Alternatively, a more controlled method uses a rotating, slanted, perforated cylinder above a fire. This allows the toxic shell oil to drain and be collected safely. Post-roasting, the nuts are typically tossed in ash or sawdust to absorb any lingering oil.
You’ll also find methods that involve deep frying the nuts in hot oil at 210°C (410°F) for a couple of minutes—just enough time without making them too brittle.
Be cautious though; as they cook, they might spit back some of that caustic liquid. Once done, cool them swiftly in water, crack them open, and they’re ready to try. Though I haven’t tried this myself, it’s said to be quite tasty!
Another roasting technique includes heating them in an open, perforated pan for a short time, allowing any toxic liquid to drain. It’s essential not to inhale the fumes during this process, and if any fires start, smother them with water. Afterward, a final cleanse in sawdust helps remove the last traces of the caustic liquid.
Post-roast, you can finally shell the nuts and enjoy your hard-earned snack. It sounds like a bit of an adventure, doesn’t it?
However, if you’re thinking of processing homegrown cashews, think again. The shell’s oily liquid is dangerously irritating, and even the sap from the tree can cause severe skin reactions. And remember, the smoke from burning any part of the tree is toxic.
So, while it might take a bit of practice to perfect this process, it’s best left to those with experience in handling these tricky nuts. Good luck, and don’t get discouraged if it takes a few tries to get it right!
Cashew Nut Information
Did you know that cashew trees blossom in the chill of winter instead of the warm summer months? These trees are not just winter bloomers but also set fruit during this cooler season.
They feature lovely rose-colored flowers that emit a sweet fragrance and grow in clusters. These blossoms then mature into vibrant red cashew apples. Interestingly, the actual cashews are not the fruit but are found in tough shells at the base of these apples.
However, handling these shells requires care as they contain a harsh oil that can burn your skin or cause irritation. A handy tip for safely extracting the nuts is to freeze them first. This makes it easier to separate the nuts from their toxic shells. Remember to gear up with gloves, a long-sleeved shirt, and even safety glasses to protect yourself during this process.
Both the cashew apples and the nuts are packed with nutrients. They’re a great source of vitamin C, calcium, iron, and vitamin B1, making them a healthy addition to your diet.
The nutrition facts for cashews, based on a one-ounce serving (about 28 grams or approximately 18 nuts):
- Calories: 157
- Protein: 5 grams
- Fat: 12 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Sugar: Less than 2 grams
- Copper: 67% of the Daily Value (DV)
- Magnesium: 20% DV
- Manganese: 20% DV
- Zinc: 15% DV
- Phosphorus: 13% DV
- Iron: 11% DV
- Selenium: 10% DV
- Thiamine (Vitamin B1): 10% DV
- Vitamin K: 8% DV
- Vitamin B6: 7% DV
Invasive Concerns Down Under
Cashews can thrive and even become invasive in certain environments, like northern Queensland and other parts of Australia. Known scientifically as Anacardium occidentale, cashews are sometimes considered environmental weeds.
They’ve spread into natural areas, partly due to animals like fruit bats. Although their impact is currently limited, there’s concern they could become more problematic, especially in Australia’s monsoon regions.
The cashew was first recognized as a naturalized plant in Australia’s Northern Territory back in 1988, and it’s been causing trouble in areas like the Tiwi-Cobourg bioregion.
Over on the Cape York Peninsula and Horn Island in the Torres Strait, cashews are also on the rise as invasive plants. Even around Townsville, they’re listed as undesirable due to their negative effects on local vegetation.
There have even been unconfirmed sightings of cashews going wild in Western Australia’s coastal regions north of Broome and around Kimberley settlements. But for those of us growing them in our backyards, they’re not as aggressive as, say, kudzu vines. You’d really need to neglect a cashew tree for years to see it take over.
And when I manage to get my hands on some ripe cashew fruits, I’m excited to try out making juice or whip up a unique recipe to share with you! I might even experiment with roasting cashews—though that can be tricky since getting it wrong could be hazardous. I’ll probably let someone with experience take the lead on that first.
For now, I’m just enjoying watching my cashew seedlings grow.
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