Malabar Chestnut

Pachira aquatica

With a broad buttressed stem and decorative palmate leaves, the Malabar Chestnut makes an attractive potted specimen, both indoors and out. The delicious nuts of this subtropical tree may be eaten raw or roasted. The raw nuts taste somewhat like peanuts, and develop a complex chestnut flavour when cooked. Up to fifteen nuts are formed within each woody pod, swelling as they ripen to eventually burst free. The flowers and new foliage of this plant are also edible, and flour can be made from the ground nuts.

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Malabar Chestnut

With a broad buttressed stem and decorative palmate leaves, the Malabar Chestnut makes an attractive potted specimen, both indoors and out. The delicious nuts of this subtropical tree may be eaten raw or roasted. The raw nuts taste somewhat like peanuts, and develop a complex chestnut flavour when cooked. Up to fifteen nuts are formed within each woody pod, swelling as they ripen to eventually burst free. The flowers and new foliage of this plant are also edible, and flour can be made from the ground nuts.

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