Cashew apple, a juicy fruit, rich in vitamins and minerals, is still a highly underutilized fruit in Nigeria. Cashew apple can be processed into a variety of products, such as juice, quash, syrups, jam, candy, wine alcohol, vinegar and dietary fiber. Although various research works have been carried out on cashew apple, and its nutritional qualities, a number of challenges may still be responsible for it’s under utilization. There is a lack of knowledge and skills in the processing and post-harvest management of cashew apple and its products. This results in a large amount of wasted material from Cashew nut processors in Nigeria. Other challenges may include unavailability and affordability of cashew apple handling and processing technologies, and low level of cashew apple consumption as a result of its inherent astringent compounds. Constant training and retraining of processors, collaboration between cashew nut processors and cashew apple processors, mass production and affordability of such simple and adaptable technologies will go a long way in addressing these challenges.
Key words: Cashew apple, cashew utilization, challenges and prospects.