Chestnuts Fresh min. 1kg is a package of at least one kilogram of chestnuts. Chestnuts grow in clusters of up to seven nuts inside inedible spiny husks. The nut inside is rounded shape with one flat side. When fresh, the nut is smooth, shiny, and dark brown in colour and heavy for its size. Chestnuts are crunchy and bitter when raw, but become sweet, buttery, and soft when roasted. Fresh Chestnuts must be cooked. To prepare them, lay each chestnut on its flat side and use a small sharp knife to cut a shallow cross in the shell (this prevents the chestnut from exploding when cooking). They can be roasted, boiled, grilled, microwaved or cooked over an open fire. Once cooked, remove the outer shell and inner papery skin. They are now ready to eat or use in any recipe. Cooked Chestnuts can be eaten as they are (they are delicious when still warm) or they can be added to salads, baked goods, and other dishes. Chestnuts are great in both savoury and sweet dishes. Some of the best recipes in Australia featuring Chestnuts are Chestnut Soup, Chestnut Stuffing, Chestnut Pasta, Chestnut Risotto. For those with a sweet tooth, Chestnut Ice Cream and Chestnut Cake. Fresh Chestnuts can be kept in the fridge for up to 3 days in a paper bag, or in an airtight container for up to 10 days. Cooked chestnuts can be kept in the fridge for up to 4 days. For longer storage, freeze for up to 6 months.

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