Attached with cashew is the cashew apple, sometimes called the 'false fruit.' The cashew apple is rich in nutrients and contains five times more vitamin C than an orange. It is eaten fresh, cooked in curries, or fermented into vinegar as well as an alcoholic drink. In parts of South America, natives regard the cashew apple as the delicacy, rather than the nut kernel popular elsewhere. Cashew apple is also used to make preserves, chutneys and jams in some countries such as India and Brazil. Cashew apples are not popular, in part because of highly astringent taste. This has been traced to the waxy layer on the skin that causes tongue and throat irritation after eating the cashew apple. In cultures that consume cashew apple, this astringent property of the cashew apple is typically removed by steaming the fruit for five minutes before washing it in cold water; alternatively boiling the fruit in salt water for five minutes or soaking it in gelatin solution reduces the concentration to palatable and acceptable levels.