Food historian Waverley Root reckoned the pecan was "a nut originally 100 per cent American, which has been allowed to remain 95 per cent American".
Most of the new foods European adventurers discovered in the Americas eventually made their way around the world.
Attempts to grow it elsewhere were largelyunsuccessful so the US claims the ownership of the pecan - an American Indian word. Since the walnut was already well established in the Old World there was little incentive to transplant the pecan especially as the two are fairly similar.
Pecan pie is about as American as you can get but pecan icecream comes a close second. Although these are indulgences, pecans are healthy. Recent studies have shown that they are a rich source of minerals and antioxidants that play an important part in clearing arteries to enable efficient blood flow.
Add them whole to salads or stir-fries or chop and add to sandwiches.
Brazil nuts are the most important nuts grown in South America - there are hardly any trees grown commercially outside of Brazil.
The trees are huge (50m high), the fruit is about the size of a coconut and it holds 24 nuts inside it. Brazil nuts are also high in healthy nutrients including selenium that helps regulate blood pressure.
Sarah Hanrahan of the New Zealand Nutrition Foundation says a 30g serving of nuts five to seven times a week can lower the risk of developing heart disease.
They are protein rich and a handful is a great way to avoid that 3pm slump.
October 21 is National Nut Day and Kiwis are being given the chance to win a year's supply of nuts. Visit the Alison's Pantry and Mother Earth Facebook page.
Recipes
Brazil nut cheese with herbs.
• 1 &1/3 cups raw Brazil nuts • 3 Tbsp olive oil • 1/4 cup lemon juice • 1/2 tsp salt • 2 large cloves garlic, sliced • 1/3 cup finely chopped herbs eg rosemary, thyme, parsley • 1/2 tsp freshly ground black pepper • Extra olive oil for drizzling
1. Place the nuts in a bowl and cover with cold water. Refrigerate for 8 hours or overnight.
2. Preheat the oven to 180°C. Lightly oil a baking tray.
3. Drain the nuts and place in a blender or food processor. Add olive oil, lemon juice, salt and garlic. Blend until very smooth. You may need to pulse the machine and scrape down the sides.
4. Place the mixture in the centre of a large clean Chux cloth or tea towel. Bring up the ends and edges to the centre and twist so the mixture forms a ball. Squeeze out any excess moisture.
5. Place the herbs and pepper in a bowl. Roll the ball in the herb mixture. Place on the tray.
6. Bake for about 20 minutes, until warm. The ball may start to crack. Lift on to a serving plate and drizzle with the extra olive oil. Serve with small crostini or crackers.
No-bake pecan fudge cake
Photo / Thinkstock
• 250g Super Wine, Digestive biscuits or similar • 100g butter, diced • 150g each: dark chocolate, dairy milk chocolate, broken into pieces • 1/2 cup golden syrup • 3/4 cup (80g) pecans, coarsely chopped • 1/2 cup dried cranberries • 100g (about 12) pitted prunes, coarsely chopped
1. Line a 20cm x 24cm slice pan with waxed or baking paper.
2. Break the biscuits into small pieces.
3. Place the butter, chocolate and golden syrup in a large microwave-proof bowl. Cover and cook on 75 per cent power for 2 minutes or until just melted. Remove and stir well.
4. Stir in the biscuits, pecans, dried cranberries and prunes. Spoon the mixture into the lined pan. Press down with the base of a glass until even.
5. Refrigerate until set. Slice into squares.
Brazil nut slice
• 125g butter, softened • 1/2 cup sugar • 2 eggs, lightly beaten • 1 cup plain flour • 1 tsp baking powder • 70g Brazil nuts, halved lengthwise • Topping: 50g butter • 1/4 cup firmly packed brown sugar • 1 tsp mixed spice • Lemon icing: 1 cup icing sugar, sifted • 1-2 Tbsp lemon juice
1. Preheat the oven to 190°C. Lightly grease a 20cm x 30cm slice pan and line with baking paper.
2. Cream the butter and sugar until light. Mix in the eggs, then the sifted flour and baking powder. Spread into the prepared pan. Cover with nuts.
3. To make the topping, melt the butter and stir in the sugar and spice. Pour over the base.
4. Bake for about 20 minutes. Combine the icing sugar with enough lemon juice to make a pouring consistency. Drizzle over the hot, cooked slice. Cool then cut into squares or bars.
Fish with a pecan crust
• 1 cup pecans, lightly toasted • 1 tsp each: flaky sea salt, freshly ground black pepper • Pinch cayenne pepper • 600-700g skinned and boned white fish eg monkfish, snapper, hapuku • 3-4 Tbsp avocado oil or extra virgin olive oil • 2-3 tsp capers, rinsed and drained
2. Place the pecans, salt, pepper and cayenne in a food processor. Pulse, until the texture is similar to coarse breadcrumbs.
3. Cut the fish into serving-sized pieces. Press the pecan mixture on to the fish. Chill for 15 minutes.
4. Heat the oil on medium in a non-stick frying pan. Fry the fish briefly in the oil, until coloured and crusty. Transfer to the oven for 4-5 minutes, until the fish is firm but not overcooked.
