Chestnuts can be peeled and eaten raw, but it can be somewhat astringent, especially if the pellicle is not removed.

Another method of eating the fruit involves roasting, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent undue expansion and "explosion" of the fruit. Once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavor. This method of preparation is popular in northern China, where the scored chestnuts may be cooked in a tub of heated coal pebbles.

Entry Type





1 chestnut photo
11 chestnut recipes