I love nuts and I have eaten a lot of them. As a child, I loved hazelnuts. Once in a while, I received a "student mix" from my grandmother. I always started consuming from looking for these literally a few hazelnuts that were in the package. That was until the day when the Dutch people on vacation in Italy offered me pistachios. After returning to Poland, I was looking for them in nearby stores, unfortunately to no avail. I waited impatiently for another vacation ...

From my many years of observation of nuts, macadamia nuts, pine nuts and brazil nuts are the least durable. These nuts are quite greasy and have a tendency to rancid, especially macadamia.
With the rest I have never had any problems with freshness.

How to get to know fresh macadamia nuts?

It's best to buy unshelled macadamia nuts, but they are very hard to get. Personally, I met them only once. The crust is hard and splitting is quite troublesome.
When buying shelled nuts, it's best to choose pale yellow ones. These are the freshest. As time passes on the nuts, darker greasy spots will appear. This is a sign that we will have to eat them in a few weeks. If the nuts are all dark-yellow and greasy, better to look for others, the best times are behind them and they may already be unpalatable.
It is also best to choose nuts whole or in halves - they will stay fresh for the longest. Small pieces rivulet faster.

Pine nuts and cedar nuts

Similarly, we can distinguish between fresh pine and ceder nuts. They will be pale yellow. Over time, they will become darker and will appear fat-covered. Such should be avoided.

Brazil nuts

Brazil nuts should also be pale yellow under the skin. If greasy stains start appearing on them, they should be eaten as soon as possible.

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