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By Jennifer A. Wickes Copyright 2003 A nut is a dry fruit with an edible kernel in a shell. Some "nuts" are really legumes (Brazil nuts) or seeds (peanuts). Nuts come from a variety of locations. Here are a list of the areas that produce the most: Almonds: Asia, Italy, Greece, California, Spain. Cashews: South America, India. Chestnuts: Northern Italy, France. Pine Nuts: Mediterranean. Pecans: North America. Walnuts: Greece, Italy, India, California. Varieties Almonds, cashews, chestnuts, macadamias, pecans, pistachios, pine nuts and walnuts. Season Traditionally, nuts were an autumn food, but now they are available all year long. How to Select When you are choosing nuts in their shells, pick nuts that are heavy for their size, and that the shell has no cracks or holes in. When you shake the nut, there should be no rattling noise. Storage Store in an airtight container in a cool dry place. Nuts have a high fat content and the fat can go rancid. They can also be stored in the refrigerator or freezer too. Store in the refrigerator for 4 months if shelled, 8 months if they still have their shells. Store in the freezer for 6 months if they have been shelled, and up to a year if it still has their shells. Nutritional Qualities Calcium, folic acid, magnesium, potassium, Vitamin E and fiber. Trivia One ounce of nuts daily can reduce the risk of heart disease by 10%. The healthiest of nuts are high in monounsaturated fats, such as almonds, hazelnuts, macadamias, pecans, pistachios and walnuts. Equivalencies Almonds: 1 lb. with shells = 1 1/2 cups 1 lb. shelled = 3 1/4 cups Cashews: 1 lb. = 3 cups Chestnuts: 1 lb. peeled = 2 1/2 cups Hazelnuts (Filberts): 1 lb. shelled = 3 1/2 cups whole Pine Nuts: 8 oz. = 1 1/2 cups Pecans: 1 lb. shelled = 4 cups of halves Walnuts: 1 lb. shelled = 3 1/2 cups of halves Additional Information (Web Sites) http://www.walnut.org http://www.pistachios.org http://nuthealth.org http://www.oregonhazelnuts.org http://www.almond.org Recipes Chicken Cashew Salad by Jennifer A. Wickes copyright 2003 1 1/2 cups shredded cooked chicken breast 1/4 cup thinly sliced celery 1/4 cup light mayonnaise 2 tablespoons chopped unsalted cashews 2 tablespoons chopped fresh thyme 2 tablespoons chopped green onions 2 tablespoons plain low-fat yogurt 1/8 teaspoon salt 1/8 teaspoon black pepper
The copyright of the article Nut Season in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Nut Season in print or online must be granted by the author in writing.
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