A large part of our town was built on what used to be a huge Pistachio farm. It was called Fiddyment Farms. Some of our open spaces still have the old orchard trees. When the nuts are mature residents go out to pick some. We picked a few dozen and “processed” them. Very tedious work. They do taste great though.
Photographer = Debbie
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@ludwigsdiana@30pics4jackiesdiamond@aikiuser@marlboromaam@jacqbb That beautiful pink part is very sticky like a berry. When squished the nut pops out if it is ripe. If the shell is cracked even a small amount keep it, if completely closed discard. Then roast them spread out at 200 F (93 C) for hours until a tester opens fairly easily. Take a few out to finger open and taste to see if they are really done. We had to leave another couple of hours ....It was about 7 hours altogether. From 3 pounds we got 1/2 pound (with dried shell still on). Helps one appreciate the price of pistachios. When done, some choose to give them a quick salt water bath and roast another hour. They are very good when eaten right after the sticky part is removed, but they won’t last long with that much moisture.
One of my husband's favorites but I didn't know what they looked like growing! I really like this shot!. Your description of the processing of them is fascinating too!
