Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry. It is rich in vitamins, polyphenols, sugars, minerals, amino acids and dietary fibre and can be considered as a functional food. Despite being highly nutritious, utilization of cashew apple has been very limited due to certain disadvantages, such as high perishability and its astringent taste. Various methods have been developed to improve the shelf life and sensory properties of whole cashew apple and its juice. A wide variety of methods ranging from chemical preservatives to high pressure processing have been evaluated for the improvement of shelf life. Physical, bio-chemical, chemical and hybrid methods have also been used to improve organoleptic properties of the juice. However, extensive studies considering the effects of each process on the shelf life and sensory characteristics are still needed. It is also crucial to create awareness and confidence among farmers about cashew apple processing for better economic returns. This paper presents a comprehensive review of various aspects on processing, preservation and value addition to the cashew apple. (C) 2016 Published by Elsevier Ltd.