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- In the store: min 1°C – max 2°C
- Ethylene sensitivity: low
- Ethylene production: low
- At home: min 1°C – max 2°C
Quality and ripeness
- The chestnut has a tough, shiny, red-brown skin with a pointy end and black hairs.
- When peeled, a chestnut is white in colour.
- Not sure about the ripeness? Put the chestnut in a glass of water. If it sinks, it is edible.
Chestnuts can be roasted, boiled and even puréed. In some countries chestnut purée is popular in desserts or as a side. The purée works very well with game dishes. Roasted chestnuts with butter are a true delicacy. You can also just peel the chestnuts and eat it as is. Beneath the brown skin there is a white fruit which can be consumed as is.
Did you know that:
- a sweet chestnut tree can be up to 500 years old?
- the tree only starts producing chestnuts after the age of 35 to 55?
- horse chestnuts and sweet chestnuts can be distinguished by their shape? A sweet chestnut has a tip on top and a horse chestnut is nice and round. Sweet chestnuts are also thinner than their horse counterparts.
Recipe: pasta with chestnuts and mushrooms
- 135g peeled and cooked chestnuts
- 2 garlic cloves
- 4 tbsp chopped fresh flatleaf parsley
- 1 tsp lemon juice
- 125ml extra-virgin olive oil, plus extra for frying
- 20g vegetarian Parmesan, finely grated, plus extra for serving
- Large knob of butter
- 250g chestnut mushrooms, sliced
- 350g fusilli pasta
In a mini food processor, whizz the chestnuts, garlic, parsley, lemon juice and some seasoning to a course paste. Slowly add the oil, then stir through the cheese.
Heat a splash of oil and a knob of butter in a frying pan over a medium-high heat. Add the mushrooms and fry for 5 minutes until golden.
Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain and toss with the mushrooms and pesto. Top with Parmesan to serve.