The cashew apple is used for its juicy but acidic pulp, which can be eaten raw or used in the production of jam, chutney, or various beverages. Depending on local customs, its juice is also processed and distilled into liquor or consumed diluted and sugared as a refreshing drink, Cajuína. In Goa, India, the cashew apple is the source of juicy pulp used to prepare fenny, a locally popular distilled liquor.
Cashew apples are vitamin-C rich and in Brazil they are eaten fresh or juiced. The apple is often bright red, orange, or yellow in colour, and has a spongy, fibrous and very juicy yellow pulp from which a refreshing sweet juice is made. In addition to being delicious, the cashew apple is a rich source of vitamins, minerals, and other essential nutrients. It has up to five times more vitamin C than oranges and contains high amounts of mineral salts.