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1995, “Appendix III: Cashew Apple Preparations”, in Regional Meeting on Cashew Research and Development, page 44:
The cashew apple is really the swollen flower stalk to which the nut is attached.[…]Generally, not more than two or three cashew apples are eaten at a time because the apple is fibrous and has an astringent and acrid taste due to the presence of tannins and substances of a phenolic nature which will irritate the throat. That is why the bulk of cashew apples in this country is wasted.
2000, L. R. Verma, V. K. Joshi (editors), Postharvest Technology of Fruits and Vegetables, Volume 1: General Concepts and Principles, page 1091,
In Brazil, cashew apple wine is prepared and marketed on a commercial scale, but its sale is declining. Another fascinating product is bottled cashew-apple-in-sugarcane brandy.
2008, Anacardiaceae, entry in Jules Janick, Robert E. Paull (editors), The Encyclopedia of Fruit & Nuts, page 9,
In Brazil, the cashew apple is sold fresh and the juice is widely available.In 16th-century Brazil, cashew apples and their juice were taken by Europeans to treat fever, to sweeten breath and to 'conserve the stomach'.
