find, process, and eat ginko nuts

Ginkgos are living fossils, having survived virtually unchanged for 200 million years.

They’re not native to the US, but they’re often planted in parks and public spaces.

Female ginkgo trees produce ripe fruits and nuts in the fall. Male trees do not.

Here’s how to ID, process, and eat ginkgo nuts!

Identify female trees

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Ginkgos have attractive fan-shaped, (sometimes) two-lobed green leaves.

The leaves turn a gorgeous yellow color in autumn before falling from the tree.

Female Ginkgo trees’ pulpy fruit looks like a cherry-sized persimmon.

The fruit ripens and drops to the ground in the fall — and smells terrible!

Don’t let the smell fool you - there’s a delicacy hiding deep inside!

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Cover your hands with a plastic bag and/or gloves since some people are allergic to the pulp.

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Wearing gloves, remove the pulp and wash nuts clean in a kitchen sink.

Dry the nuts under a ceiling fan for 24-48 hours prior to cooking.

Pre-heat skillet over medium heat. Add a bit of oil plus your ginkgo nuts.

Cover pan and set timer for 2 minutes 45 seconds. Shake pan every 20-30 seconds.

Done! Pour them onto a cutting board/countertop until cool enough to touch.

Crack open shells and remove gummy, golden green-colored nuts from the papery coating.

Serve ginkgo nuts warm - they pair beautifully with honey and salt!

For safety: No more than 5 nuts per serving per adult or 1 per child.

Want to get more in-depth information about how to forage, process, and prepare Ginkgo nuts?

find, process, and eat ginko nuts

www.tyrantfarms.com

how to...

Ginkgos are living fossils, having survived virtually unchanged for 200 million years.

www.tyrantfarms.com

They’re not native to the US, but they’re often planted in parks and public spaces.

www.tyrantfarms.com

Female ginkgo trees produce ripe fruits and nuts in the fall. Male trees do not.

www.tyrantfarms.com

Here’s how to ID, process, and eat ginkgo nuts!

www.tyrantfarms.com

Identify female trees

www.tyrantfarms.com

Step 1. Identification

Ginkgos have attractive fan-shaped, (sometimes) two-lobed green leaves.

www.tyrantfarms.com

Leaves...

The leaves turn a gorgeous yellow color in autumn before falling from the tree.

www.tyrantfarms.com

Leaves...

Female Ginkgo trees’ pulpy fruit looks like a cherry-sized persimmon.

www.tyrantfarms.com

Fruit...

The fruit ripens and drops to the ground in the fall — and smells terrible!

www.tyrantfarms.com

Fruit...

Don’t let the smell fool you - there’s a delicacy hiding deep inside!

www.tyrantfarms.com

Fruit...

Cover your hands with a plastic bag and/or gloves since some people are allergic to the pulp.

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Step 2. Gather the fruit

Wearing gloves, remove the pulp and wash nuts clean in a kitchen sink.

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Step 3. Process

Dry the nuts under a ceiling fan for 24-48 hours prior to cooking.

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Step 4. Dry

Pre-heat skillet over medium heat. Add a bit of oil plus your ginkgo nuts.

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Step 5. Flash cook

Cover pan and set timer for 2 minutes 45 seconds. Shake pan every 20-30 seconds.

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Step 5. Flash cook

Done! Pour them onto a cutting board/countertop until cool enough to touch.

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Step 5. Flash cook

Crack open shells and remove gummy, golden green-colored nuts from the papery coating.

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Step 6. Crack and Remove

Crack open shells and remove gummy, golden green-colored nuts from the papery coating.

www.tyrantfarms.com

Step 6. Crack and Remove

Serve ginkgo nuts warm - they pair beautifully with honey and salt!

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Step 7. Eat!

For safety: No more than 5 nuts per serving per adult or 1 per child.

www.tyrantfarms.com

Caution...

Want to get more in-depth information about how to forage, process, and prepare Ginkgo nuts?

www.tyrantfarms.com

Click the link below...