Cashews are a strange tropical fruit that holds the seed hanging from the bottom of the fruit, on the outside. The actual fruit is used for juices and is a bit astringent, which means that cottony feeling as if you’ve sucked a lemon afterwards, with teeth and gums feeling dry and pasty.
So, after separating the fruits from the nuts to make a sugary drink (called “chicha” in Panama), we will now roast the nuts to enjoy some freshly-roasted cashew nuts! Roasting of the nuts releases toxic fumes from an acid contained in the skins, which is why you never find cashew nuts in the shell. Biting into them when raw would result in you being burnt by the acid!
After roasting the small amounts of nuts that we had, we found out that they were quite on the well-done side and that you’ve got to be careful with how long you let them roast or how hot the fire is, and also that we were left with not many cashews! The fire was still lovely, though! 🙂