The Lovely Cashew Nut by Chef Sean Hartley, Palace Kitchen
Miracle?
When my family and I traveled to Thailand and Laos, my wife’s vow was to consume plenty of three things. Shrimps, baby corn, and cashews. She succeeded. All these things are wonderful, but the most magical of these foods is the lovely cashew nut. Most of us don’t give it much of a thought when these things can be found in the bulk bin of the supermarket, but each cashew grows at the end of a single cashew apple. One little delicious cashew on each fruit. Each one picked, shelled, peeled, roasted, and shipped to us here from somewhere near the equator.
I cam across an old orchard walking around an island in southern Thailand. Some of the fruits were ripe. The apples are edible, but not that special. They have a strange burnt sort of flavor. Each tree produces 200 to 300 cashews at a time. No wonder these babies are expensive. A true delicacy in every sense of the word.
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