Pistachio and your Heart!

The top of pistachio trees characteristically spread ten to 30 feet. The tree is believed to be native to Asia and Asia Minor and requires little irrigation. It can be found growing in sandy soil, in chalky clay soil, deep within the soil, amongst a multitude of rocks, and on slopes; it is, therefore, a gypso-calcipilous plant.

Pistachio trees grow best in dry areas with hot, long summer months and cold winters, providing for proper development and nut maturation; Art’s pistachio trees are cultivated in the Central Valley of California.

A biennial bearer, these trees will provide years of alternating yields, bearing a heavy crop of nuts one year and then little or nothing the next.

This is commonly seen in apple and other fruit bearing trees. Good yields will not begin until the plant reaches approximately ten years of age. Pistachio nuts grow in clusters and mature at the same time. When removed from the tree, pistachio nuts have a moisture content of approximately 40-45% and must be dried to prevent spoilage.

Enclosed within a light woody shell, the pistachio kernel is a light greenish-yellow color. One can find pistachios in stores in a bright red color; this is the result of a dying process that is purely for appearance. White pistachios, also in some stores, have been coated with cornstarch and salt. Art’s pistachios are not dyed or cornstarch coated, just roasted and lightly salted.

The heart healthy nut not only is a source of good fat, but also contains phytosterols, which, according to recent studies, may also be involved with the reduction of heart disease risk. In addition, pistachios are a great source of heart healthy monounsaturated and polyunsaturated fats.

Art’s California grown Pistachios contain no colorings or coatings for added appearance. Just roasted, salted, healthy, and delicious!