The swollen, pear-shaped accessory fruit that forms above the cashew nut. Juicy and fibrous with a sweet-astringent, tannic flavour, it is eaten fresh, pressed for juice, or fermented and distilled, most famously into Goan cashew feni.
Where it comes from
Native to Brazil; naturalised and cultivated along the Goan and Konkan coast.
In the kitchen
Fermented and distilled into feni; also juiced or cooked into chutneys and preserves along coastal India.