Glacé fruit

Ginkgo nuts are the edible seeds produced by the Ginkgo biloba tree, an ancient species native to China. They have been used in traditional Chinese medicine and cuisine for centuries and are also popular in other parts of East Asia.

Description[edit | edit source]

Ginkgo nuts are encased in a hard shell that is light brown to yellow in color. The nut inside is jade green and has a slightly sweet, yet bitter taste. The texture is often described as gelatinous when cooked. The size of the nut can vary, but it is generally about the size of a large olive.

Culinary Uses[edit | edit source]

In Chinese cuisine, ginkgo nuts are often used in sweet and savory dishes. They are a common ingredient in congee, a type of rice porridge, and are also used in desserts such as mooncakes and sweet soup. In Japanese cuisine, they are often served with chawanmushi, a savory egg custard.

Medicinal Uses[edit | edit source]

In traditional Chinese medicine, ginkgo nuts are believed to have various health benefits. They are thought to help with respiratory ailments such as asthma and coughs, and are also believed to have a positive effect on the urinary system. However, it should be noted that these claims have not been fully substantiated by modern scientific research.

Safety[edit | edit source]

While ginkgo nuts are generally safe to eat in moderation, consuming them in large quantities can lead to ginkgo nut poisoning, which can cause symptoms such as nausea, vomiting, and seizures. This is due to the presence of a toxin called 4'-O-methylpyridoxine (MPN) in the nuts.

Cultivation[edit | edit source]

The ginkgo tree is a hardy species that can tolerate a variety of conditions, but it prefers sunny, well-drained locations. It is a slow-growing tree that can take many years to start producing nuts.