Healthy Food Database

Pistachio Nut
The pistachio tree is native to Western Asia and Asia Minor. Today it is grown mainly in Syria, Afghanistan, Iran and Turkey. Australia grows approx 80 percent of the pistachios required for the domestic market.

Pistachio nuts are usually sold with the shells on, salted or raw. Raw pistachios are in season early autumn for about 6 weeks only.

Although referred to as a nut, it is actually a fruit of the pistachio tree. The oblong kernel is about 2.5cm long and 1cm wide. It is protected by a thin, ivory-coloured, bony shell. The shells split neatly into two halfs exposing a fresh green nut streaked with violet. The greener the nut the better quality it is.
Category: Nut
In Season: all year
To Buy:
Pistachio nuts are usually sold with the shells on, salted or raw. Buy raw. Try to ensure you buy them from a reliable source with a high turnover of produce - old pistachios can be rancid and harmful to your health. Look for the largest, greenest nuts.
To Store:
Store in an airtight container in the refrigerator for up to 8 months.
Tips & Tricks:
To remove the outer skin of the nut, soak the nut in boiling water for 2 minutes. Drain and allow to cool slightly. Rub off the skins with your hands while they are still warm. One serve of pistachios is equivalent to about 30 nuts.
Cooking Tips:
Pistachios are very popular in Indian cuisine or in stuffings. Chop them finely and mix with wholegrain breadcrumbs or oatmeal to make a stuffing for chicken.

Nutrition per Per serve:

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No information available
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Benefits the Following Health Conditions:*

Find recipes with Pistachio Nut

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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