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SendFact sheet: CHINESE WATER CHESTNUT Eleocharis dulcis
New Chinese Water Chestnut E-BookLast updated: Sunday, August 10, 2008
The Chinese Water Chestnuts are highly prized for their nutty flavour and their crispness. Eaten raw or cooked they are a gourmet delight. Their nutritional and medicinal properties make them a good commercial crop. The fact that they are easily grown and are a heavy yielding plant is an extra bonus.
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Ways of Eating Water chestnuts
The fresh corms can be peeled with the fingers and eaten like a fresh fruit. The sweet, crisp nutty flavour resembles coconut, apple and some say macadamia nuts. Even if cooked, the chestnuts have the ability to remain crisp, which has been a feature highly favoured, for the texture effect of Chinese dishes. The sweet nutty flavour is popular with children. In fact, the plant is an ideal one to encourage the children to plant and watch grow and produce a treat.
Chinese Water Chestnuts are a common ingredient in Chinese and Japanese dishes. They have a delightful appeal added to any stir-fry type dishes.
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