![]() The seed is surrounded by a double shell that contains an allergenic phenolic resin, anacardic acid-which is a potent skin irritant chemically related to the better-known and also toxic allergenic oil urushiol, which is found in the related poison ivy and lacquer tree. The drupe becomes the true fruit, a single shell-encased seed, which is often considered a nut in the culinary sense. The drupe first develops on the tree and then the pedicel expands to become the cashew apple. The true fruit of the cashew tree is a kidney-shaped or boxing glove-shaped drupe that grows at the end of the cashew apple. Called the cashew apple, better known in Central America as marañón, it ripens into a yellow or red structure about 5–11 cm (2– 4 + 1⁄ 4 in) long. What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower. The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). The largest cashew tree in the world covers an area around 7,500 m 2 (81,000 sq ft) and is located in Natal, Brazil. The flowers are produced in a panicle or corymb up to 26 cm (10 in) long each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7–15 millimetres ( 1⁄ 4– 5⁄ 8 in) long. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4–22 centimetres ( 1 + 1⁄ 2– 8 + 3⁄ 4 inches) long and 2–15 cm ( 3⁄ 4–6 in) broad, with smooth margins. The cashew tree is large and evergreen, growing to 14 metres (46 feet) tall, with a short, often irregularly shaped trunk. ![]() The cashew apple is a light reddish to yellow fruit, whose pulp and juice can be processed into a sweet, astringent fruit drink or fermented and distilled into liquor. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, starting in World War II, arms production. As well as the nut and fruit, the plant has several other uses. In 2019, four million tonnes of cashew nuts were produced globally, with Ivory Coast and India as the leading producers. Cashew allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Like the tree, the nut is often simply called a cashew. The cashew seed is commonly considered a snack nut ( cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The tree can grow as tall as 14 metres (46 feet), but the dwarf cultivars, growing up to 6 m (20 ft), prove more profitable, with earlier maturity and greater yields. Take the turkey out of the oven, cover it with tinfoil and tea towels to keep it warm, and let it rest for 20 minutes – it will continue cooking a little more, and the juices will reabsorb back into the meat keeping it nice and moist.The cashew tree ( Anacardium occidentale) is a tropical evergreen tree native to South America in the genus Anacardium that produces the cashew seed and the cashew apple accessory fruit. You don’t want to over-cook it! Another quick test is to give the drumstick a little wiggle – it should move freely when cooked, with little resistance. The juices, while mostly clear, may have a slight pinkish tinge and that is fine! It does not mean it is uncooked – cooked poultry often has a slight pinkish tinge in the juices, particularly in younger birds. Younger turkeys and chickens have more porous bones which may allow red pigmentation (haemoglobin) to run into the meat). ![]() If you suspect your oven temperature may be lower (some older ovens aren’t as fierce as they used to be), you may have to bump up the temperature or cook it a little longer.Īfter the turkey is just cooked through (you can test it’s cooked through by piercing into the point where it’s thigh meets it’s body with a sharp knife and seeing if the meat is cooked and there should be no red blood (sometimes however the meat close to the bone is darker/a bit pink – don’t worry, the meat is safe to eat. I recommend cooking your turkey for approximately 15 minutes per 500g. Most turkeys have a thermometer in them that pops out once the bird has reached an internal temperature of 65degC. Because the meat is so lean, it can have a tendency to dry out – an average sized 4kg turkey (once fully defrosted) will only take about 1 hour 45 minutes to 2 hours to cook through, but then you have to make sure you rest it (see below) because it will continue to cook a bit more. And it should be at room temperature before cooking, so if its been in the fridge, let it sit on the bench for an hour before cooking.ĭon’t overcook it. Ensuring it’s fully defrosted before cooking will help with even cooking. ![]() Make sure it’s fully defrosted before cooking (because turkeys are so big, they will take 2-3 days in the fridge to defrost or a day on the bench). ![]()
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