Small, round “corms” that are cut from the plant can be eaten cooked or raw in a variety of dishes. Fresh water chestnuts have a sweeter flavor than the canned variety. If eaten raw ...

They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads. However, water chestnuts (Eleocharis ...

have a brown skin and white-fleshed interior and are indigenous to Southeast Asia. Flavor Profile: The crunchy, juicy interior has a mild apple-coconut taste; water chestnuts remain crispy even after ...

Water chestnuts are not actual nuts; instead, they are aquatic tuber vegetables that thrive in marshes, ponds, paddy fields, and shallow lakes. Originating from Southeast Asia, Southern China ...

If you buy your chestnuts fresh, choose plump smooth, shiny nuts. Avoid any wrinkled nuts and discard any bad ones, which will have an acrid ... soak them in water for 30 minutes, then score ...