Bunya nut

Araucaria bidwillii

nuts & seeds

Large starchy seeds from cones weighing several kilos, boiled or roasted like chestnuts.

Origin

Queensland (Australia)

Season (United States)

all year round

Preparation

The seeds are boiled for half an hour in their shell, then split with a knife to get the flesh out; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In bumper years, Aboriginal peoples traveled hundreds of kilometers to gather around the bunya trees.