John Myers
You can tell the quality of pistachios by their shells. If the pistachio shells have cracked at the seam so that the fruit “smiles”, the fruit is ready to eat and can be eaten without any problems. Unripe pistachios, on the other hand, can be recognized by their closed shell. If, on the other hand, the skin or fruit are dark, this can be an indication of mold and the pistachio should not be eaten.
Like cashews or almonds, pistachios are not considered nuts from a botanical point of view. The kernels, which are about the size of a hazelnut and are surrounded by a hard shell, are enclosed in a fleshy shell and grow in clusters on the tree. During the pistachio harvest, the fruit is shaken off the tree and then skinned and dried. Commercially, pistachios are usually available roasted and salted. They are eaten as a snack or used in desserts, salads, as part of meat fillings, or as cake decorations. Pistachios are also found in Mortadella sausage and are used as a base for greenish ice cream or nutty praline fillings.
While pistachios are high in calories, they are also high in healthy unsaturated fatty acids, fiber, and plant-based proteins. In addition, pistachio nuts are rich in minerals such as potassium, magnesium, and phosphorus and provide important B vitamins as well as vitamins E and K.
