Unripened pistachio shells are often dyed red for aesthetic purposes.
Unripe pistachios have a light green shell and a soft seed inside, referred to culinarily as the nut. As the pistachio seed grows, it exerts pressure on the shell, opening it naturally with an audible popping sound. There are several uses for unripened pistachios, most commonly for milk. Using unripe pistachios makes the milk extraction process -- which involves boiling the nuts and straining the liquid from the solids -- easier. Unripe pistachios have more tannins than ripe pistachios, and a slightly bitter, yet mildly sweet, taste.
Instructions
1. Set up a work area with one container for shells and one for nuts.
2. Position an unripened pistachio transversely, or crosswise, in a handheld nutcracker. Line the seam of the shell up with the ridges towards the top of the nutcracker. This area of the nutcracker applies the most pressure on the shell with the least amount of force.
3. Squeeze the nutcracker gently, until you hear an audible crack or see the shell open along the seam. Pull the shell apart and separate it from the nut. Put the shells and the nuts in their designated containers.
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