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Pinhao is commonly used in both sweet and savory dishes, such as stews, soups, cakes, salads, and as a snack on its own.

Yes, after cooking, pinhao should be allowed to cool slightly, then the shell and the thin inner skin are removed before eating.

Pinhao has a mild, nutty flavor with a slightly sweet and creamy texture, similar to chestnuts.

Yes, cooked and peeled pinhao can be frozen for up to a few months in an airtight container.

Pinhao can be added to salads, risottos, cakes, pastries, and used as a topping for soups or roasted vegetables.

Yes, pinhao is naturally gluten free.

Yes, pinhao works well in cakes, puddings, sweet breads, and as a topping for desserts.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Pinhao is typically boiled in salted water for about 40–50 minutes until the shell softens and the interior is tender.

No, pinhao should always be cooked before eating as raw pinhao can be difficult to digest.

Store fresh, unpeeled pinhao in a cool, dry place or in the refrigerator. Use within a few weeks.

Pinhao is ready when the shells split easily and the inside is soft and creamy when pierced with a knife.

Cooked pinhao lasts up to one week if stored in a sealed container in the refrigerator.

Reheat cooked pinhao in boiling water for a few minutes or warm it in the microwave for 30–60 seconds.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Soaking is not required, but rinsing pinhao before cooking can help remove any dirt or debris.