Ginko nut; Ginkgo nut

A delicacy in the Far East, this buff-colored, delicately sweet seed or nut is found on the ginkgo tree, native to China. The nut, available during the fall and winter, has a hard shell that must be removed before the nut-meats can be extracted and soaked in hot water to loosen the skins. It is sold canned in brine or dried but can be enjoyed raw or cooked. Dried ginkgo nuts must be shelled and blanched before being eaten or added to recipes. The nut, which turns bright green when cooked, is high in starch and primarily used in Chinese recipes for poultry, soup, and vegetables. It is also used in some Japanese cookies.