Why We Love Chestnuts by Toby Amidor in Healthy Recipes, Why We Love, December 25, 2012
Roasting chestnuts over an open fire may seem cliché, but it’s one of the best ways to enjoy this sweet nut.
Chestnuts 101
Chestnuts have a dark outer shell that ranges in color from light brown to blackish. The outer skin is pretty thin and easy to cut with a knife. The nut inside is covered with a bitter inner skin called a pellicle, which should be peeled before eaten.
Fresh chestnuts are available from September through February. Most are imported from around the world from countries like Italy, China, Spain and Korea.
Watch how chestnuts go from field to plate in this FoodNetwork.com video.
