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As
pistachios ripen, their shells naturally split open with an audible
"pop." Legend has it that lovers would meet underneath moonlit
pistachio trees at night—hearing the nuts crack open was a promise of good
fortune.
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Encased in hard tan shells, these pale green nuts are a favorite for
splitting and eating out of hand. They're also a subtle ingredient in both sweet and
savory dishes, adding unique color and texture to
appetizers,
salads,
entrées and desserts like
baklava and
ice cream.
Varieties
There are many different pistachio varieties cultivated in Iran,
Turkey, Syria, China, Greece and the U.S. (primarily California).
California pistachios are mostly of the Kerman variety, distinguished
by large, vibrant green nuts with open, naturally tan shells.
Pistachios are typically available shelled or unshelled, salted or
unsalted, roasted or raw. Some are colored red (with vegetable dye) or
blanched white.
A Little Bite of History
The first pistachios marketed in the United States were from the
Middle East. American importers dyed the shells red to disguise
blemishes that occurred during harvesting and to make them more
attractive.
The first Californian crop, harvested in 1976, produced nuts with
clean, tan shells, but some were still dyed red because consumers were
more familiar with them. Red pistachios are still offered today for
those who prefer a more colorful shell.
Buying Tips
When buying unshelled pistachios, make sure the shells are free of
defects and partially open. Closed shells indicate the meat inside is
immature and flavorless. The nuts are available year-round.
Storage Tips
Store pistachios in an airtight container—they tend to draw moisture
from the air, which makes them lose their crunch. In the refrigerator
or freezer, pistachios will keep for up to a year.
Usage Tips
• Sprinkle chopped pistachios on French bread slices smeared with Brie cheese.
• Toss with mixed baby greens, sliced apples and crumbled blue cheese.
• Bake into muffins, cookies, biscotti and breads.
• Add to your turkey stuffing mix.
• 1/3 cup in-shell pistachios = 1/4 cup shelled nuts.
Nutrition Notes
Pistachios are a good source of protein, fiber and monounsaturated
fats (the good fats). A one-ounce serving (about 49 nuts) contains more
than 10% of the Daily Value of potassium, vitamin B-6, thiamin, copper
and phosphorous.
Try one of our favorite pistachio recipes:
Pistachio Stuffed Mushrooms
Roasted Peppers with Basmati Rice Filling
Pistachio Cake
Suggested Pairings
apricots, asparagus, bananas, blue cheese, caramel, dates, figs, oranges, pesto, pork, white chocolate
