I remember when I first saw fresh pistachio nuts at a farmer’s market here in Adelaide last year, I had never seen them in its unadulterated state before and it made me giddy to try one of my favourite nuts fresh and without all the extra salt that the roasted ones are often coated with. When I was a kid in the USA, I often remember roasted and salted pistachios that were dyed red (though they are becoming less common now) and I could NEVER understand why there was any need to dye them at all but according to Micheal Moyer, Jill C. Shomer, Trevor Thieme and Bob Sillery on http://www.popsci.com:
Until the mid-1970s, all pistachios sold in the United States were imported, mainly from the Middle East. The traditional growing and harvesting methods used by pistachio farmers in countries such as Iran, Syria, and Greece often left blemishes on the outer shell, which American importers would mask with a red vegetable dye. But with the growth of the domestic pistachio industry, the days of the red pistachio may be numbered. About 96 percent of the pistachios currently sold in the United States are grown in California. These nuts are harvested without blemishes, which makes the red dyes moot.
Very interesting…anyway, back to the fresh ones. Fresh pistachios to me are such an amazing treat and because they are seasonal (end of summer), I get so excited when I see them come to the markets every year. I get home and eat them over a few days (usually in front of the television) which is why I have yet to actually cook with them. Being an ex-pastry chef, I naturally think about all the sweet dessert that would work well but I know that pistachios can be used in many savoury ways as well. I personally love pistachios, pears and cardamom together as a combination and I ADORE pistachio ice cream/gelato (I always ordered pistachio gelato at every gelato stand I went to in Italy).
Fresh pistachios have this beautifully pink and white outer “skin” which feels a bit like a thick flower petal – that needs to be peeled off. Then you quietly hope that the shell you are about to open is already slightly split because it’s a darn sight easier to get the nut out than if it is completely shut. If shut (which many are), either pop them into your mouth and crunch on them with your molars and hope that you don’t knock an old filling out OR you could get a nut cracker and open it in a more civilised way (I am usually too lazy to get a nut cracker)! The nut is very moist, sweet with a grassy, fresh undertone and has a brilliant green colour on the outside and creamy yellow on the inside. If you ever encounter them at your local market, try to choose ones that don’t look bruised and that have no black spots on the outer skin. If you love pistachios as much as I do, your first mouthful will be absolute heaven!
Hello I am a Portuguese girl who loved to have the pistachio nuts tree in my backyard.
I am writing you in hopes you can get me some seeds of natural unsalted pistachio.
I may repay you with Portuguese pastries recipes, because I love cooking sweets, and also with seeds of Portugal trees .
I am waiting for a response from you.
Thank you.
Please do not ignore my e-mail.
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Hi Margarida,
Thanks for your comment. I can send you seeds but it is not pistachio season right now. I will write you again when pistachios come into season again.
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Hello i greatly appreciate their willingness to send me the seeds.
Thank same.
When you have seeds of pistachio.
How can I repay you?
Are you interested in some kind of Portuguese tree seed?
you can give me your e-mail to talk.
Regards.
Margarida.
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My email address for this blog is: crabseeker@gmail.com
I can think about how we can exchange things. Thank you for your offer for a Portuguese tree seed but unfortunately, Australia has very very strict quarantine laws and that seed will be taken away by customs before it makes it to me. Every single package that comes into Australia is Xrayed and inspected so that will not be a good idea. Also, I cannot guarantee that the pistachio will arrive to you without moulding. Shall I dry the fresh ones first before sending it so the moisture is removed?
Michelle
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Hello, I sent you the message that is below but you did not answer.
As, seed Portuguese can not get there, is a reality because I sent some seeds to Canada and the lady to whom I sent the seeds, he told me he received an envelope at home, empty, saying that the seeds have been destroyed.
But she had sent me before seeds for me, and the seeds arrived well in my house.
If I can not repay you with seeds, I do it with something you like.
The message I had sent it already, is as follows:
Ok. Instead, I send you the seeds, I can send you by example of Portuguese recipes.
But they can also check the envelope that you will send me with the seeds of pistachio?
When there is pistachio seeds? In June or July?
If you have to dry the seeds they will sprout in the same?
If however, you know of something that you want to Portuguese, I will try to find to send.
Greetings
Margarida
Excuse my English but I do not speak very well.
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Hello I do not know if you remember me. But I talked to you about you send me some seeds of pistachio, and you agreed. You told me to remind you for the summer season. Well then, what I’m doing. I will, therefore, that you send me the seeds by mail.
Have you ever thought what you want in return here from Portugal?
Thanks
Margarida Carnoto
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Hello, I’m a Portuguese girl, who commented on your blog several times on the subject pistachios.
You got to send me a letter containing a fresh pistachios, for this time of year. When do you think send me the seeds? I paid all the expenses that are necessary.
Thank you.
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