~20 - 25 lbs Chestnut aka "Ban-Li", "Li-Zi", "板栗", "栗子" Chestnut is enclosed inside the glossy brown shell. If you cut the shell open, you will find an edible nut that looks like the brain. Chestnuts are quite starchy when cooked, with a slightly sweet flavor; perfect for both sweet and savory dishes. One popular application is roasted chestnut with sugar. Chestnut is generally available from early fall to early winter. Handling Tip Selection Chestnut is firm and plump with tight, shiny skin. No signs of cracks or mold. Shake the chestnut and make sure there is no rattling. Rattling is a sign of old chestnut that has shriveled and created a space between the shells. Storage Chestnut should be stored at 30°F - 32°F (-1°C to 0°C) with a relative humidity of ninety to ninety-five percent. The typical shelf life is up to four months. Chestnut is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a very low level of ethylene. Chestnut is not sensitive to chilling injury and may be stored as cold as possible without freezing. The freezing point for the European chestnut is 28°F (-2°C) and 22°F (-5°C) for the Chinese chestnut.
