Where do cashews come from? When do cashews ripen?

Cashews are shaped a bit like pears, but are much smaller. They are green when raw and gradually turn red when ripe. They taste sweet and juicy, with a slightly astringent taste. They are very nutritious and have high economic value. In particular, they contain a lot of trace elements such as manganese, chromium, magnesium, and selenium, as well as rich amino acids. Let's learn more about them!

Contents of this article

1. Where do cashews come from?

2. When do cashews mature?

3. How to eat cashews

Where do cashews come from?

Cashew nuts are an evergreen tree native to South America. They require very little from humans and can thrive even in unattended wastelands or beaches, but they always provide humans with delicious fruits and delicious delicacies. Cashew nuts are relatively drought-resistant and can bloom and bear fruit three times a year. The flowers are yellow with light red stripes. For people who don't understand botany, cashew nuts give people a very strange feeling. Its seeds grow outside the fruit and are connected to the bottom. In fact, the part we usually eat as fruit is not the real fruit, but the fruit holder, also called the false fruit, and the real fruit is the part we call the seed. The shape of the cashew nut is a bit like a pear, but it is much smaller. It is green when raw and gradually turns red when ripe. It tastes sweet and juicy, slightly astringent, very nutritious, and has high economic value.

When do cashews ripen?

Cashews are very nutritious, containing up to 47% fat, 21.2% protein, 22.3% carbohydrates, and multiple vitamins and minerals such as A, B1, B2, especially trace elements such as manganese, chromium, magnesium, and selenium. They are also rich in amino acids and have antioxidant, anti-aging, anti-tumor and anti-cardiovascular effects. Cashews usually mature from March to June, with May being the peak season. The fruits fall naturally after they mature.

How to eat cashews

Ingredients: 50 grams each of cashew nuts, lotus seeds, poria cocos, coix seeds, Euryale ferox, and lotus root powder, 100 grams of glutinous rice, and appropriate amount of white sugar.

Production:

1. Add water to cashews and lotus seeds and cook until done, then remove and drain.

2. Boil Poria cocos, coix seeds, Euryale ferox and glutinous rice in water until soft, then put them into a juicer and blend into paste.

3. Add cashews and lotus seeds into the rice soup, add sugar and mix well.

4. Add appropriate amount of warm water to the lotus root powder and mix well. Then add in rice soup and mix well.

Usage: Take in the morning and evening.

Function: Nourishes the five internal organs, calms the mind, suitable for people with neurasthenia and insomnia.

Ingredients: 50 grams of cashews, 200 grams of prawns, 1000 ml of vegetable oil (about 70 ml consumed), 25 ml of cooking wine, 15 ml of vinegar, 2 grams of salt, 7 grams of MSG, 30 grams of eggs, 25 grams of starch, 2 grams each of chopped green onions, garlic slices, and ginger slices, 10 ml of sesame oil, and a little soup.

Method: Wash the prawns, peel them and remove the shrimp threads. Beat the eggs in a bowl, add salt, cooking wine and starch, put the prawns in and mix well. Add oil to the pan, fry the cashews first, remove them, set aside and let them cool. Add the prawns to the pan, cut them open, wait for a while, pour them out and drain the oil. Add a small amount of oil to the original pan, add onions, garlic, ginger, cooking wine, vinegar, salt, MSG and soup, pour in the prawns and cashews, shake the pan and drizzle with sesame oil.

Usage: Serve with meals.

Function: It can stimulate appetite and nourish the kidneys.