Cooking Saba Nuts

2015 is the second year Barry's Saba Nut tree has produced fruit. Here is what he likes to do with the nuts:

Spacer. A cut Saba Nut showing seeds.

These fruits are dehiscent pods with hazelnut-sized seeds which have to be roasted before being eaten. I lightly sautee/pan fry them with onions and garlic as the first step in a vegetable mix that goes in on top and then simmers for several minutes till tender. The striped brown seed coat will darken during the cooking. When the finished dish is being eaten, the fibrous and non-edible seedcoat is easily broken with your teeth and you suck/chew out the kernel. Nice tasting.

Barry Madsen