The true fruit is a kidney-shaped nut consisting of a double-walled shell (an outer, thick exocarp and an inner, hard endocarp separated by a resinous, cellular mesocarp), surrounding an edible kernel: the cashew nut of commerce. The nut is pink at first, changes to green, then becomes a greenish grey then grayish brown as it develops. As the nut approaches maturity, the stalk (or, more accurately, receptacle) above it becomes swollen and fleshy, forming the 2- to 4-inch, yellow and/or red, juicy, pear-shaped accessory fruit known as the cashew apple.
Great care must be exercised in handling raw nuts, since the shell contains a poisonous, thick, caustic oil, which can cause severe dermatitis in susceptible individuals. Gloves should be worn when removing the cashew nut from the cashew apple. Note that cashew is in the same family as Brazilian pepper and poison ivy, both well known as capable of inducing severe allergic reactions.
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