GOOD TO KNOW ABOUT PECANS

Origin:
Pecans are native to North America, particularly the Mississippi River region in the United States, and northern Mexico. These two countries produce 93% of all pecans in the world.

Availability:
Pecans are available year-round, but they are harvested in the fall, typically from late September to November.

Nutritional Peak: Pecans are best in terms of nutrition during their peak season, which is typically from October to December.

How to Select:
Choose pecans that are uniform in size, free from cracks, and have a rich, brown color. Avoid nuts that look shriveled, have visible mold or rancid or stale odors.Choose pecans that are plump, uniform in size, and free from cracks or holes in the shell. Shelled pecans should be golden brown and free from rancid or stale odors.

Shelf Life:

• Fresh Pecans: Last up to six months at room temperature.
• Refrigerated Pecans: Can be stored for up to nine months.
• Frozen Pecans: Remain good for up to two years.

Shelf life will be slightly shorter for shelled pecans (up to six months refrigerated, up to one year when frozen).

Storage:

• Room Temperature: Store pecans in an airtight container in a cool, dry place for up to six months.
• Refrigeration: Refrigerate pecans to extend their shelf life to about nine months.
• Freezing: For longer storage, freeze pecans in a sealed container or freezer bag for up to two years.

Rancidity:
Due to their high oil content, pecans can go rancid quickly if not stored properly. Always taste a few nuts before using them in recipes to ensure freshness.

Ethylene Sensitivity: Pecans are not sensitive to ethylene and can be stored with other fruits and vegetables without risk of premature ripening or spoilage.

Serving Size:
A standard serving size of pecans is typically about 28g (1 ounce), which is approximately 19 pecan halves.

Fun Fact:
Despite being commonly referred to as nuts, pecans are technically fruits known as drupes, which have a single stone or pit surrounded by a husk.