Flavour – Similar to chestnut with a subtle pine overtone.

Colour and Appearance – Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide.

Typical Uses – Slice boiled nut meat and use as a garnish or flavouring. Re-fry boiled and nuts to make a pastry or use as a flavouring in desserts, sauces or garnishing.

Helpful Hints – Use shells for smoking meats. To remove meat from halved nuts simply bring the nuts to a boil in a minimum quantity of water (just covered).

We no longer stock bunya nuts as a product as the availability is too sporadic to guarantee consistent supplies to our clients.

The above is for academic information only or for those who have access to local trees when the nuts are in season.

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