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 Everything you need to know about pistachios: season, varieties, conservation, benefits, recipes

1. When is the best time to eat pistachios?

Pistachios can be stored for a long time and can be found on the market all year round. However, it is important to remember that pistachios are the fruit of the pistachio tree, so they are best eaten in the fall.

To enjoy tasty pistachios, it is best to buy them in September, October and November.

2. What are the different varieties of pistachios?

The pistachio is a product of the pistachio tree. However, this species of tree is divided into two major categories: ornamental pistachio trees and fruiting pistachio trees.

Among the former, it is possible to opt for evergreen varieties such as the mastic tree (whose resin is used), or deciduous varieties such as the terebinth, which is resistant to the cold, or for the pistacia shininesses and its beautiful red foliage in the fall.

If you wish to harvest fruits, turn to :

the true pistachio tree: this is the most common pistachio tree;

the Kerman: the name of this variety is linked to its origin, a region of Iran, and produces particularly large pistachios;

Aegina: a variety born from the cultivation on the Greek island of Aegina of the pistachio tree originating from Iran, to which the microclimate of the island has given a unique flavor that has earned it a PDO;

the Bronte pistachio: grown on the slopes of Mount Etna and picked by hand, it also has a PDO.

The world of the pistachio is therefore as varied as one could wish: a real pleasure for lovers of this fruit associated with refinement since antiquity!

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Legend has it that the pistachio was particularly appreciated by the Queen of Sheba, who declared it a royal fruit and confiscated all the production of her kingdom so that she could enjoy it as much as she liked, allowing only her court to eat it.

3. How to choose the right pistachio?

If you buy your pistachios in bulk, you choose the right fruit. Several criteria allow you to choose the best pistachios:

the shell should be half-open, a sign that the fruit has reached maturity;

the pistachio should fill the entire shell;

the shell should be free of stains or traces of moisture.

The color of the pistachio is a difficult selection criterion to apply. Indeed, according to the varieties or the period of the harvest, the green so characteristic of this nut can be more or less clear, draw towards the yellow or the brown...

For example, the skin of the true pistachio tree is clearly purple, while some Iranian pistachios have a rather dark color.

4. Focus on the French pistachio

Native to the Middle East, the pistachio tree likes warmth and well-drained soils, but also needs a certain number of cold hours to produce its fruit. All these criteria make it a tree successfully cultivated in Iran, Syria, Greece and Italy, but also compatible with the living conditions offered by the 

Mediterranean region of France, especially with global warming.

In the 20th century, Provence produced pistachios. Today, this industry is regaining strength, particularly in the Bouches-du-Rhône, Vaucluse and Alpes-de-Haute-Provence.

The association Pistache en Provence is working hard on this reintroduction. It is therefore possible to opt for a French production, which should be more and more important.

5. What are the nutritional values of the pistachio?

The pistachio is a very caloric fruit with nearly 580 calories per 100 g! However, it is known for its contribution in potassium, copper and iron.

Its important quantity of fibers ensures the feeling of satiety. In addition, its antioxidants, (which translates the purple color of its skin), would make it a weapon in the fight against cardiovascular diseases, hypertension and certain cancers.

As for its unsaturated fatty acids and phytosterols, they would contribute to reduce the level of "bad cholesterol".

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Pistachios appear yellow and green because they are rich in lutein and zeaxanthin, carotenes that are beneficial for eyesight.

6. How to store pistachios?

Pistachios are a dry fruit that can be stored naturally for several months when placed in an airtight container, away from light, in a cool place or in the refrigerator.

You can also freeze pistachios. Here, leave the fruit in its shell.

7. How to prepare the pistachio?

Before being eaten, the pistachio must be removed from its shell! You can save yourself this step by buying it already shelled. You won't be able to freeze it and it won't keep as long, but it's an ideal solution if you plan to prepare a pistachio recipe in the days following your purchase.

If you want to use the pistachio to flavor your yogurt, for example, you need to grind the pistachio into a powder or at least chop it coarsely. A pestle is sufficient for small quantities, otherwise you can put the fruit in a blender.

8. Our recipe ideas with pistachios

Salted or sweetened, whole or as paste, the pistachio slips easily into many recipes! For example, the pistachio financier is a great classic, just like the macaroon, which is a must for a gourmet coffee for example.

If you have little time to prepare your dessert, consider these three quick and easy pistachio recipes: a sorbet for an iced version, a pesto for a warm version, and a soft cake for the marriage with raspberry. These recipes are easy to follow and allow you to highlight the flavour of this nut in strange ways.

Pistachios are great as an appetizer, but you can make them even better in less than 10 minutes with a refreshing feta and pistachio dip recipe.

Don't forget to sprinkle it on salads, spicy rice, roasted cheese, cod or lamb chops...

The pistachio also accompanies you on special occasions: with foie gras, on a beautiful exotic fruit or citrus salad or with a refined pistachio raspberry log.