I finally got my first taste of raw pistachios. If I can remember vaguely from my childhood, lotus nuts have a similar taste. It’s very fresh and crunchy. But these little green nuts have to be my new favorites!

Once you peel off the skin you’ll see the hard shell. That part is really hard to crack open. Note: some people find the skin to cause an allergic reaction like sumac sap. Lucky for me I am not allergic to many plants or fruits.

This nut might as well be called a “Super Nut” because it’s pack with nutrients. One of which is arginine, an amino acid that plays an important role in the cardiovascular system.

And the green color of this nut provides lutein, which is good for eyes and skin.

Pistachios do contain fat, but the fat is mainly monounsaturated and is similar to that found in olive oil.

Pistachios are rich in phytosterols, which are directly associated with lowering cholesterol levels. And may prevent certain types of cancer.

Other ways of enjoying raw pistachios would be to toss them into a green salad. Or enjoy them as it because they are really that good.

Another interesting thing about this little nut is that the skin skin has a similar scent to green mangoes. I took a little taste of it and it was a bitter, so not something to try eating.

More photos of the tree and fruits from my last visit can be seen here.

Another interesting fruiting tree I saw at the International Rare Fruit Orchard is the pistachios.  They are so neat looking, just little green bunches of small fruit (nut) and also a hint of pink blush.

I wasn’t sure if it’s okay to eat raw pistachios so I didn’t taste any.  Maybe I should have at least try to break them open.  But I thought they would taste horrible and be too messy.

Photo of young and raw pistachios on tree.  Taken by Cambree in San Jose, CA.  These ones might not be ready to eat yet (even raw).  I think they need a couple more weeks.

Hugh Merwin of the Gothamist, writes that raw pistachios are less bitter than their cooked counterparts and have an almost creamy taste.  Hugh also made these suggestion of raw pistachios in cooking:

Fresh pistachios can be made into vinaigrettes or pesto, and are generally workhorses of raw foods diets. On the cooked side of things, coarsely chopped pistachio “meat” can be used to crust pan-fried fish like halibut. Mixed with fresh cherries, thyme, and minced shallot, raw pistachios can be served as an accompaniment to grilled lamb or duck.

Hugh Merwin also mentioned that raw pistachios are not sold or found in the market as they can combust.  And he’s serious about it too.  I guess we can’t have our fruit stalls and farmers market going in flames.

Raw pistachios have some other problems as well: apparently, the whirlwind of chemical reactions taking place within each ripening kernel can actually cause the pistachio to spontaneously combust when nuts are stored en masse. Seriously.

This is what they look like when they are ready and cooked.  Photo from Fiddler’s Green Farm.

Pistachios are one of my favorite nuts, but they can be fattening.  Just eat in moderation, maybe a handful is good.  A little bit of fat in your diet is not bad.  Fats help the body absorb fat-soluble vitamins such as A, D, E and K, and provide a concentrated source of energy that is stored in cells for future use.

“Pistachios are a very high quality plant source of protein, providing adequate and balanced amounts of essential amino acids. In addition, pistachios are relatively high in a nonessential amino acid, arginine, which may play a potential role in prevention or reduction of cardiovascular disease.  While pistachios contain fat, the fat is predominantly monounsaturated, similar to that found in olive oil.” - Fiddler’s Green Farm.

Pistachios can be kept good up to a year.  Make sure they are still in shell and dye free.  Then store in chilled, air tight container.

More pistachios! Photo taken by Cambree.