ALMONDS The sweeter varieties such as the Nonpareil and Jordanolo are best for eating and cooking. The more bitter varieties are used to make almond extract. On the tree, almonds resemble small green peaches. They do not usually fall to the ground when mature as do most other nuts. When the nuts mature, the hulls split open and the shells and kernels begin to dry while still on the tree. When most of the Hulls in the center of the tree have split open, the nuts can be harvested by knocking them from the tree. Remove the hulls and dry the nuts. BEECHNUTS Beechnuts usually grow wild and are found mostly in the eastern United States. They grow inside small rough burrs about as big as a cherry. Two or more of the tiny three-sided nuts are contained in each burr or husk. The mature nuts fall from the husks to the ground. Squirrels like them, so harvest beechnuts immediately after they have fallen from the tree or the squirrels will get them before you do. BRAZIL NUTS Brazil nuts are grown wild, exclusively in the dense forests of South America. The fruit is similar to the coconut, about 4 to 6 inches in diameter, with a pod which contains from 12 to 30 of the nuts. The large three-sided nuts are white, oily and flavorful and are covered by a rough hard shell. Because of the rough shells, commercially dried nuts are usually put through a brushing process to brighten and smooth them. Brazil nuts are excellent alone or combined with dried fruits and other nuts. BUTTERNUTS White walnuts is another name for butternuts. The majority are grown in the northeastern United States. The butternut is about 1/2 inch in diameter and roughly 2 inches long with a fragile smooth shell. Dry in or out of the shell and store accordingly. Use this sweet nut with mild-flavored foods. CASHEWS Cashews are the seeds of a soft, juicy pear-shaped fruit called a CASHEW APPLE. The kidney-shaped cashew nut is usually about 1-inch long and is covered by a double-shell. The kernel has a delicate flavor and a firm fine texture. India and East Africa are the world's foremost producers of cashews. Some are grown on the coasts of Florida. Cashews are excellent alone or in Oriental-style main dishes. They can be used in baked goods and combo's FILBERTS / HAZLENUTS Filberts, or Hazelnuts, are high in protein and B vitamins and contain some minerals and vitamin C and E. About 75 percent of the filberts sold in the United States come from Oregon. The nuts usually grow in clusters of two or three with each nut covered by an open-ended husk. The husks usually open with the first frost and the mature nuts fall to the ground. They will discolor if left on the ground. Commercially dried filberts are bleached by sulfuring in the shell. Because the process is strictly cosmetic and fairly complicated, it is not recommended for home use. Filberts become spongy during the drying process but regain their firm texture when dry. The filbert kernel gradually changes from white to a creamy color. When this color change is complete throughout the kernel, it is sufficiently dry. When using filberts in cooking or baking, bring out their flavor and texture by toasting them first. Place them in a shallow pan at 275øF (135øC) for 15 to 20 minutes until the skins crack. Remove the skins by rubbing the warm nuts between your hands. HAZELNUTS See above HICKORY NUTS Hickory nuts are produced by shagbark or shellbark hickory trees. These trees are members of the walnut family and grow principally in the central and northeastern United States. The smooth-shelled nuts are enclosed in a green husk which turns brown as it matures and releases the sweet-flavored nut in the shell. INDIAN NUTS See PINE NUTS MACADAMIA NUTS Macadamia nuts are grown in California, Florida and Hawaii. When fully ripe, the thick husks split open and the hard-shelled nuts fall to the ground. They are harvested immediately, the shells removed, and the nuts are dried. The shells are difficult to crack because they are about 1/8- inch thick. This may be why they are so expensive. The delicate mild-flavored nut is delicious eaten fresh or roasted, alone or in dried fruit and nut combinations. To roast, place them in a shallow pan at 275øF (135øC) for 15 to 20 minutes. PEANUTS Peanuts actually a member of the pea family, mature beneath the surface of the soil. Their shell is the softest of any of the nuts. Because they are a legume instead of a nut, they can be dried and roasted at slightly higher temperatures. Spread peanuts on trays and dry at 130øF (55øC). Store them shelled or unshelled. To roast peanuts in the shell, place them in a shallow pan at 300øF (150øC) for 30 to 40 minutes. If they have been shelled, roast them for 20 to 25 minutes and stir frequently to prevent scorching. PECANS Pecans are grown mostly in the southern United States, but may be grown from southern Indiana and Iowa down into Mexico. The nuts are mature when the green husks turn brown and open. The nuts usually fall to the ground or may be knocked down with a long pole. The smooth brown shells are usually oval-shaped, but are round in a few varieties. Their dull finish is usually polished before marketing. They add delicious flavor to breads, cookies, candies and many fruit dishes. PIGNONS, PINONS, See PINE NUTS PINE NUTS Known as Indian Nuts, Pignons and Pinons, are about the size of an orange seed. They are grown on the Nut Pine tree in the southwestern United States. Their delicious flavor makes the tedious process of cracking them worthwhile. They are usually sufficiently dry when they fall, but should be packaged and stored to prevent additional moisture absorption. PISTACHIOS Pistachios are seeds from the fruit of the pistachio tree which is grown primarily in tropical climates. The majority of pistachios are iimported, but central California is beginning to produce a new variety. The nuts have a double shell; the outer one is red and the inner one is multicolored. Commercially, this inner shell is frequently dyed red for eye-appeal. The long yellow-green pistachio seed is popular by itself or in candies and ice cream. PUMPKIN SEEDS Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue Dry them in the sun or in a dehydrator at 115ø to 120øF (45ø to 50øC) until crisp. Seeds can be oven dried at 150øF (65øC) for 1 to 2 hours. Stir them frequently to prevent scorching. Dehydrator or oven drying is faster than sun drying and there is little taste difference. Roast dried pumpkin seeds by tossing them lightly with oil and salt and placing them in a preheated oven at 250øF (120øC) for 10 to 15 minutes. SUNFLOWER SEEDS Sunflower seeds ripen on the flower and are usually left there to dry. If birds are enjoying the seeds, wrap cheesecloth around the flower until the seeds are dried. The seeds may be shaken off the flower when they are mature, then dried in the sun for several days or in a dehydrator at 100øF (40øC). When dry, the seeds may be roasted in a shallow pan in a 300øF (150øC) oven for 10 to 15 minutes. BLACK WALNUTS Black walnuts grow in clusters with a thick green husk covering the shell of each nut. The dark shells have numerous coarse ridges and do not split into halves as English walnuts do. The numeat is very difficult to extract. They are a very flavorful nut but usually are not grown commercially. Black walnuts will fall from the tree as they ripen. To remove the tough husks, crush them with a hammer or under your heel. Wear gloves to avoid stains from the brown dye in the shells. Dry them in the shell. WALNUTS, ENGLISH English walnuts are the most popular of the walnut family and there are several different varieties. The trees grow best in a moderate climate and the United States, mainly California and Oregon, is the world's foremost producer. The husks of mature nuts are cracked when they fall from the tree. Harvest them immediately, leaving the uncracked nuts on the ground until they are fully ripe and the husks come off easily. The fresh nutmeat should be white. Old or rancid kernels are a dull gray. Dry walnuts until the divider between the halves breaks with a snap. If the divider is rubbery, dry further. Because the walnut's shell is not very appealing, the shells are frequently bleached after the nuts are completely dry to improve their appearance. Bleach only those nuts which have a closed shell to prevent the bleach solution from penetrating to the kernel. REFERENCES Thanks to The WEE Scot -- Paul MacGregor Top of Page Home