Cashew - Anacardium occidentale

And indeed, the ripe fruit of the cashew (or the cashew apple) is enjoyed in many countries.

I find the cashew fruit to have a delightful aroma and I will often suck the juice (essence) out of the fruit but I find it to be rather astringent and I rarely eat an entire fruit.

With a toxin related to poison oak (and why mango skins give some people rashes around their mouth), the cashew is notoriously difficult to process and many claim that you cannot get raw cashews because of this toxin held in the shell of the seed.

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And the bark can be used as a yellow dye.