How can I choose the best Gingko nuts?

Gingko nuts are the seeds of the Chinese Gingko tree and are used in a number of Asian foods, including rice porridge and egg cream. These nuts are rare in northern American and European food stores, but in autumn they are found in ethnic foods or in autumn harvested from the trees of female gingko. For best taste, look for packaged nuts in your smooth pale shells without significant cracks. Nubmeats should be cream -colored with a papel brown coating and you can also choose your own fruit, even if it has an unpleasant odor. Cooking or baking gingko nuts is common because they contain poison when not cooking. Trees are either male or women, with male plants producing cones and female plants producing contradictory fruit containing the seed of Gingko. The bridge of cities is not worth women's trees because of their smell.

Look for Gingko nuts in grocery stores in Chinese, Japanese and Southeast Asia, where both shells and uninhabited are sold. WhileRescounters in front of the shell are much more comfortable than the variety untreated, providing a weaker taste. Shells should be largely uninterrupted, bright tanned to cream color and smooth, with a creamy nut covered with fine brown skin hidden inside.

fresh nuts are even tastier, but the process of removing them from the fruit can be smelly and difficult. If you choose to choose fresh fruit ginkgo, look for soft fruit similar to berries of large cherry with light orange leather and cream orange pulp. This fruit smells very unpleasantly and the smell can stick to your fingers for a long time, so wear gloves that protect you during harvest in the middle of autumn. Remove the seeds from the pulp and wash them thoroughly and then the preparations in the same way as the wrapped type.

Mature nuts Gingko must be cooked before you can eat them because they contain poison that can cause convulsions ifIt is consumed in large quantities. This poison is destroyed by heat, such as the one that is produced by roasting nuts Gingko in oil, pouring boiling water, or cooking in porridge or pudding. Baking or cooking nuts has another advantage when cracking shells, which makes it easier to access the nut inside.