This season’s favorite nut is home for the holidays! Enjoy our top-rated Fresh Chestnuts, grown and sourced from the beautiful mountains of Italy. Adding rich flavor to desserts and savory recipes, each batch is naturally plump, sweet, and creamy. High in vitamin B, phosphorus, fiber, and folic acid, this nutritional powerhouse can be roasted or boiled for cooking. At this time, our Fresh Chestnuts do not ship to Canada or California.

***Approximately 20-25 in a pound***

Storage Tips:

Due to their high moisture content, raw chestnuts are highly perishable and require refrigeration to maintain their quality. The ideal storage temperature is 33-34°F with 90% humidity. When left unrefrigerated for an extended time, they will dry out, spoil and become moldy.

To ensure freshness, keep our chestnuts refrigerated in a well-ventilated, perforated plastic bag, placing them in the coldest part of your refrigerator. (We recommend placing them in the produce bin.) A damp paper towel should also be placed with them.

Compared to non-breathable containers, this bag is designed to allow air circulation, preventing potential spoilage from condensation build-up. In these conditions, fresh chestnuts can be consumed within two weeks.

Additionally, chestnuts can be frozen with or without their shell for up to three months in the freezer. To extend their shelf life, place uncooked chestnuts in a freezer-safe plastic bag and remove the excess air before sealing. The ideal storage temperature is approximately -4°F.

When you’re ready to use them, thaw them overnight in the refrigerator. Because they were frozen raw, chestnuts must be used promptly once thawed.

Roasting Tips:

Preheat oven to 400°F. Create an “X” shape on the flat part of each chestnut. This will help steam escape and prevent your chestnuts from bursting during the roasting process. Place your chestnuts on a baking sheet – with the cut side up – and sprinkle them with water. Bake in the oven at 400°F for 10-15 minutes or until the outer skin begins to peel back. You can also cook on the stovetop or over an open flame. Once they’re ready, wrap your roasted chestnuts in a towel. Then, crush them to crack their shells. Leave them to steam in the towel for five minutes. After five minutes, unwrap your roasted chestnuts from the towel. Then, remove their shells and skin. Enjoy!

Feeling adventurous? Season your roasted chestnuts with fresh herbs or spices, such as rosemary, nutmeg, pepper, garlic, fennel or thyme!

Boiling Tips:

Make a small incision horizontally over the rounded side of each chestnut with a paring knife, chestnut knife, or a sharp serrated knife. Only cut through the outer shell. Fill your saucepan with enough cold water to cover your chestnuts fully. Begin boiling the water. After you place the chestnuts into the boiling water, cook them for approximately 15-20 minutes, or until the scored section opens up, revealing the fuzzy inside. Carefully remove and peel one chestnut to check if its flesh is fully cooked. When it’s soft and creamy, it’s fully cooked. Place chestnuts into a bowl, cover the bowl, and let it cool for 10 minutes. Once they’re cooled, remove the outer shell of each chestnut. Then, peel off the inner skin. Enjoy!