For the Love of Pistachios

Now commercially grown, the pistachio can be bought all year round. However, pistachios are just coming into season this month. Fresh fall salads; rich desserts and hearty main dishes will all taste better with this delicious nut.

The best known origin of pistachios dates back to approximately 7000 B.C. in the proximity of present day Jordan. Once reserved only for royalty, these subtle flavored nuts were a favorite of the Queen of Sheba. It is said that she "confiscated all Assyrian deliveries for herself and for her royal court." She is said to have believed the preferential pistachio was an aphrodisiac.

It takes 5 to 7 years for the tree to produce fruit but the tree can live for over one hundred years. Both the male and female pistachio trees are needed to produce fruit. The male, which is normally a Peter’s species, pollinates the female trees, usually the Kerman species. Pollination is reliant upon the wind. Some growers will graft the two species together, avoiding the risk factors of pollination. A dry climate is required for growth. They can not withstand extremely humid or cold climates.

In the middle 1850’s pistachios were brought over to the United States. California is now a large producer.

Nutritionally, pistachios provide high potassium content, iron, protein, and dietary fiber. They are known as the most potassium rich nut. Aesthetically, the fruit pleased chefs because of the wonderful green color, which was missing from many dishes. The red color of pistachios was applied due to pistachios being handpicked so the suppliers hoping to attract more consumers, dyed them red, while also hiding marks from the handpicking. Once pistachios began large production, meaning machine picked, the original green color was shown once again.

Perhaps one of the most popular fares of pistachios is Watergate Salad. An unknown person during the scandal of the same name named it. Some say, the Kraft Corporation titled it but this hasn‘t been proven. The best known theory is that a reporter gave it the name, and it stuck.

2 instant pistachio puddings

1 can crushed pineapple

1 1/2 cups mini marshmallows

2 containers whipped topping

Put pudding mix and crushed pineapple in medium sized mixing bowl. Mix well. Add marshmallows and whipped topping. Mix well again. Cover and place in refrigerator. It takes approximately 2-3 hours to completely chill. Serves up to 10 people as a dessert or side dish.

Some other options are adding coconut or maraschino cherries or adding oranges instead of pineapple.

This recipe can easily be turned into a low sugar one by using sugar freepudding and sugar free whipped topping.

Sources:

http://www.iranianpistachios.org/english/passion/history.htm (Queen of Sheba)

http://www.roasted-pistachios.com/history-of-pistachios.php (origin and quote)

http://www.roasted-pistachios.com/growing-of-pistachios.php