Effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste materials are a focus of many researchers these days. Cashew waste can be utilized in the confectionery, beverage, meat, and baking industry and to produce eco-friendly packaging materials. Vaporization or value addition is one of the approaches to improve the market horizon of cashew apple products and thereby the livelihood of cashew farmers and processors. Preparation of alcoholic and non-alcoholic beverages, pickles, candies, probiotics, enzymes, emulsan, surfactants and cattle feed from cashew apple pomace have already been standardised. Also, Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security. It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally. This study determined different physical, thermal, mechanical, and physicochemical properties of the cashew apple fruit and the importance of processing, machine designing, product-development.