Cashew nuts seem to be everywhere in Thailand, thanks to a thriving nut industry in the southern part of the country, especially in Phang Nga Province, Ranong, Krabi and Phuket. They are harvested from February to May, farmers shaking the trees to loosen the nuts which then fall to the ground where they are collected.
What are the Origins of the Thai Cashew Nut
The cashew was originally brought to Phuket by tin-mining companies from Malaysia, in order to prevent soil erosion, but it was originally brought to Malaysia from South America by the Portuguese in the 16th century. It wasn't until the beginning of the 20th century that cashew nut plantations began to operate on the island of Phuket, where today the cashew is the fourth biggest cash crop after rubber, coconuts and pineapples. The nuts, which resemble a little mangoes, actually grow out from the shells, which are called the cashew 'apples', red and yellow fruit roughly the size of real apples.
How are Cashew Nuts Treated to Make them Edible
Cashews are one of the more expensive nuts as their treatment is labour intensive. They cannot be eaten in a raw state as they are covered in an oil which can give an irritating rash and cause the skin to blister.
