Cashews require extensive labor, high health benefit

Kristin's Kitchen
Wednesday, 11 February 2009


With his multicolored shirt and intriguing foreign accent, the man stood drawing our attention with unique hand gestures, the summit of the volcano just beyond the metal guardrail.

He spoke of the tree above him, droopy with the weight of bright colored, awkward shaped fruit.

He quickly warned us we couldn't eat it.

The place I'm speaking of is St. Lucia, a Caribbean island off the coast of Florida, and the tree I so admirably described is the cashew tree.

Touring this exotic island with an active, caved-in volcano as part of a seven-day cruise, I never realized how closely something would hit home.

We eat cashews all the time in the States, but few of us know where they come from. Unrecognizable on the tree and covered in a strong outer casing attached to something resembling a mango, I didn't quite recognize it.

I mean, how many of us have actually seen a cashew shell, honestly?

This shell is actually called a cashew apple, native to Brazil, according to the World's Healthiest Foods Web site.

Though Brazil and the Caribbean consider the shell somewhat of a delicacy, it is always removed before sales because the interior is covered in a poisonous resin called cashew balm. The balm is often used in insecticides and varnishes, according to the Web site.

The guide also mentioned the cost: these days, they seem to be on the steeper end when it comes to nuts. But, think about the type of time commitment required to tediously remove a single cashew from its shell.

It would be like de-shelling millions and millions of sunflower seeds by hand.

And how many do you eat in just one handful? Imagine the work.

Contrary to common myth, cashews are actually very good for you, just like other nuts. One-half cup provides 38 percent of your daily copper needs, about 22 percent of magnesium and tryptophan needs, about 17 percent of phosphorous needs and over 5 grams of protein, all in 196 calories.

This might sound like gibberish to you, but what if I told you magnesium plays an important role in healthy bone management and controlled nerve and muscle contraction?

Tryptophan is necessary for protein digestion. Copper is crucial for a variety of metabolic functions, according to copper.org. , while Hopkins Technology indicates phosphorous builds strong bones and teeth and helps in energy absorption during digestion.

And though high in fat, forget about weight gain- unless you’re popping them like candy.

A study in Spain tested 8,865 adults and found “participants who ate nuts at least two times per week were 31 percent less likely to gain weight than were participants who never or almost never ate nuts,” according to the World’s Healthiest Foods.

Another interesting thing about cashews is they seem to have a longer shelf life than some other nuts based on their high oleic acid content, the same monounsaturated fat in olive oil that aids in good cardiovascular health.

The George Mateljan Foundation said you should store them in an airtight container in the refrigerator for about six months. If you freeze them, you can wait to eat them for up to one year.

Here’s a simple recipe from Emeril you might want to try for cashew butter. You should consume it in small amounts, but it’s a great substitute for peanut butter or almond butter.

Cashew Butter
2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
¼ teaspoon salt
1 teaspoon sugar, optional

Directions:

In a food processor or blender, combine the nuts, two tablespoons of oil, the salt and the sugar, if desired.

Process the mixture on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to the desired smoothness, adding more oil, one teaspoon at a time, if a smoother butter is desired. Adjust the seasoning to taste.

Transfer to a bowl to use as a dip or spread. Or, place it in an airtight container and refrigerate until ready to use.


If you’re ever interested in trying cashew butter, you might want to make it yourself, considering they’re selling the stuff online by the jar for far more than it would cost you to buy some peanut butter at the grocery store.

Next time you're eating cashews, think about the work that went into putting them in that jar.

And be grateful you have such a delicious treat, compliments of exotic tree climbers.


Source: theapp.appstate.edu