Pili nut

Canarium ovatum

nuts & seeds

An elongated, tender, melting kernel, very rich in fat, inside the hard stone of the fruit of a Philippine tree; raw, roasted or candied.

Origin

Philippines

Season (United States)

imported · all year round

Preparation

The very hard shell is cracked to free the kernel; its thin brown skin is removed after a minute in hot water. Eaten raw, roasted or sugar-coated.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

Its thick, very hard shell makes an excellent cooking fuel; and the pulp of the ripe fruit is eaten boiled, with salt or fish sauce.