Pecan nuts are the fruit of the Eucarya tree, also known as the American nut, which is part of the Juglandaceae family. There are more than sixteen species of this tree, and they all share similar characteristics, such as a compound leaf structure, a straight, thin trunk, an average height of about 30 meters, and a relatively large fruit. Follow the guidelines described in this tutorial to learn the typical characteristics of American walnuts (which are edible), to know how to season and break them.
Steps
Part 1 of 3: Knowing What to Observe
Step 1. Pay attention to a woody exocarp, ie the outer shell
Pecan walnut is light green in the early stages of development and then turns dark brown towards maturity before falling off the branch.
- The surface of the outer layer can be smooth with few veins or very irregular and rough.
- The exocarp splits at the base when the walnut inside is fully ripe, although in some varieties the internal seed remains partially encapsulated even after breaking.
- The thickness of this outer shell varies from 2 to 9 mm, depending on the species of American walnut.
Step 2. Measure the shells with a ruler
When separating from the exocarp, the internal walnut can have a variable length and width between 13 and 65 mm, depending on the variety to which it belongs.
Step 3. Observe the shape
Look for round, heart-shaped or oval nuts that can be either round or slightly flattened. Also in this case, depending on the species, American walnuts can take on any of these conformations.
Step 4. Taste the inside pulp
Several American walnuts produce seeds with sweet, edible flesh, while others produce a bitter product that should not be eaten.
Step 5. Look at the inside of the shell which must be very winding
The inner portion of the American walnut shell has many veins that make it difficult to extract the kernel (i.e. the pulp).
Step 6. Learn the differences between the various species
The sixteen varieties produce slightly different seeds. Try to find out which species lives in your area; in this way you will know exactly what characteristics to look for and will understand if the walnut you found is edible.
Part 2 of 3: Narrowing the Search Range Based on Species
Step 1. Identify the nuts of the "Carya ovata" tree
You can find them on the ground in pairs or alone. They have a variable length between 3 and 5 cm with a slightly greater width. The exocarp is brown-black in color, has a medium thickness and opens easily, revealing a heart-shaped brownish seed with a thin shell inside. The kernel of this nut is brown and sweet.
Step 2. Recognize the "Carya ovata variety australis" nuts
In this case the exocarp has a thickness of 3-9 mm, inside which there is an egg-shaped walnut with a smooth surface and a relatively thin shell, easy to break. The nuts of this tree have sweet, light brown kernels.
Step 3. Look at the "Carya cordiformis" nuts
The shell of these fruits is 2 to 4 cm long. The walnut has a rounded shape and is encased in a thin exocarp with yellow scales. The internal pulp is bitter.
Step 4. Check if it is the "Carya glabra" fruit
Ripe walnuts from this tree are typically about 2.5cm long and 2cm wide. The exocarp is thin, dark brown and must be broken manually, as it rarely opens on its own. The inner seed has a pear shape, the shell is thick with a smooth surface and a greyish-brown color. The flavor of the kernel is rather bitter and bland.
Step 5. Recognize "Carya ovalis" nuts
These measure approximately 2.5-3cm in length with a width of 8mm. The exocarp is dark, about 2 mm thick, and opens easily on its own to reveal a round, light brown seed with a thin shell. The pulp of these nuts is small and sweet.
Step 6. Learn the characteristics of the "Carya laciniosa" fruit
It is the largest walnut of all sixteen species, with a length of 4.5-6.5 cm and a width of 3.8 cm. It has an oval shape with a very thick, brownish and slightly irregular inner shell. Since the shell is very thick, the kernels don't have much room to grow, but they are sweet nonetheless.
Step 7. Distinguish "Caria palida" nuts
In this case you are faced with the smallest walnuts of the sixteen species, with an average length between 13 and 37 mm. The exocarp is light brown, thin and only partially opens to reveal an oval, slightly flattened seed inside. The inner shell is light in color and relatively thin. The pulp is sweet.
Step 8. Recognize the "Carya tomentosa" fruits
The walnuts of this tree are among the largest, reach variable sizes between 3, 8 and 5 cm and have an exocarp between 3 and 6 mm thick. The shell is slightly rectangular, reddish-brown in color and with a smooth surface. The pulp is edible and sweet, but difficult to remove due to the thickness of the shell.
Part 3 of 3: Cracking and Seasoning the American Nuts
Step 1. Break the exocarp
Ripe American walnuts detach from the tree and lie on the ground with the exocarp already open. When you have harvested the fruit you want, remove this outer part and throw it away.
Step 2. Check that the walnuts are not infested with hazelnut balanino
This parasite makes holes in the shells and eats the internal pulp. If you notice small holes in the nuts, you must throw them away without wasting time breaking them, as the kernels are certainly ruined by the larva.
Step 3. Break the shells
Most pecans have a hard shell that won't break with the regular nutcracker. You can purchase a special tool, use a vise or open the shells with a stone. Try not to damage the internal kernels.
- If you have decided to use a stone, place the walnut on a smooth piece of concrete and then hit it with the stone until it breaks.
- It is worth using a nutcracker to finish the job once the shell has partially opened.
- You can store the shells and burn them with wood to make the fire last longer.
Step 4. Collect the nuts
Manually remove the pulp from the shell splinters to have a bowl full of kernels. Try to collect as much as possible.
Step 5. Taste the walnuts
The seeds of the American walnut can be used just like any other type of walnut. You can munch on raw kernels, incorporate them into cakes and baked goods, or toast them with salt. If you're feeling brave, make a nut butter.
- You can store leftovers in an airtight container stored in the refrigerator. They will last a few months before they rot.
- Alternatively, you can freeze the walnuts, in this way they will keep for up to a year. Place them in a freezer-safe container filling it as much as possible and trying to get all the air out. Label the container and place it in the freezer.
