Cashews In The Caribbean

Cashews are a unique and versatile nut enjoyed worldwide, but few people realize that this tropical treasure grows right here in the Caribbean, including on the lush island of Saint Lucia. With a fascinating botanical history, cultural significance, and culinary potential, cashews are more than just a tasty snack—they are a part of the Caribbean story.

Cashew in Saint Lucia and the Wider Caribbean

In Saint Lucia, cashew trees are most often found in drier parts of the island such as Laborie, Vieux Fort, and Micoud. While commercial cashew production isn’t widespread, local communities have traditionally harvested them for personal use or small-scale sales. Families roast the nuts themselves—a labor-intensive process that requires care and patience.

Across the Caribbean, especially in islands like Jamaica, Grenada, and Trinidad, cashew trees are also part of the natural landscape. In some places, they’re even used in agroforestry or planted to prevent soil erosion due to their hardy root systems.

Harvesting and Cooking Cashews

Processing cashews is not for the faint of heart. The shell contains a toxic resin called anacardic acid, which can cause skin burns and irritation—much like poison ivy. Traditionally, the shells are roasted over an open fire or in hot sand to neutralize the toxins. Once cooled, the shells are cracked open to reveal the familiar crescent-shaped nut inside.

In Saint Lucia and other parts of the Caribbean, this process is often a community effort. Families gather together to roast and shell the nuts, making it a social and practical event.

After roasting and peeling, the cashews can be eaten as is or lightly salted. They are also used in cooking—added to stir-fries, curries, baked goods, or simply served as a snack at rum shops and gatherings. Cashew butter and cashew milk have become popular in modern Caribbean fusion cuisine, especially in vegan or plant-based dishes.

The Cashew Apple: A Forgotten Fruit

While the nut gets all the attention, the cashew apple is also edible and used in various ways in the Caribbean. It has a sweet, astringent taste and is rich in vitamin C. In some islands, it is juiced, fermented into wine, or used to make jams and chutneys.

In Saint Lucia, the apple is less commonly used, but older generations recall eating the fruit fresh from the tree or soaking it in rum to create homemade liqueurs. It’s said that cashew apple wine has a distinct tang and is traditionally consumed during festive occasions in some Caribbean cultures.

Cashew in Caribbean Customs and Culture

Though not as iconic as coconut or mango, cashews have their place in Caribbean culture. In parts of the region, they are associated with communal living and sustainability. The roasting of cashew nuts is often remembered as a family activity, especially in rural areas, and the fruits are shared freely among neighbors.

In folklore and proverbs, the cashew tree is sometimes referenced for its resilience, adapting to poor soils and dry conditions, much like the Caribbean people themselves. Some old-timers even say that where a cashew tree grows, the soil is blessed—though difficult to farm, the tree’s presence suggests nature’s quiet persistence.

A Nut Worth Celebrating

From its dramatic appearance to its rich, buttery flavor, the cashew is a symbol of the Caribbean’s bounty and resilience. In Saint Lucia, where the tree quietly dots the landscape, there’s growing interest in reviving traditional knowledge around cashew processing and expanding its culinary use.

Whether you’re enjoying a handful of roasted nuts, sipping a tangy cashew apple drink, or simply admiring a tree swaying in the breeze, the cashew is a reminder of the Caribbean’s deep roots and diverse flavors.

Did You Know?

• Cashew shells were once used in traditional Caribbean medicine for their antibacterial properties.
• The cashew apple ferments quickly, so it’s rarely exported—but locals know it makes a great homemade wine or vinegar.
• The nut is technically a seed, not a true nut!

Have you ever tried roasting your own cashews or tasted cashew apple juice? Let us know your experience in the comments or tag us on social media!