Nuts

In Shell

In-shell pili nut is the rich seed of Canarium ovatum, iconic in the Philippines sold still protected by its hard shell for longer storage and table cracking. Shells slow oxygen and light, often keeping kernels fresher than poorly stored shelled nuts. Guests crack their own for interactive snacking; bakers shell ahead for control. Flavour once opened should be buttery, delicate, and luxurious—often compared with a tropical macadamia. Origin: Philippines and nearby Malesia. Process: labour-intensive shelling; kernels fragile when fully refined for export. Store cool and dry; discard nuts with holes, mould, or a dusty rattle. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Allergen: tree nut. Provide a bowl for shell waste so fragments do not migrate into desserts. Use a proper cracker on very hard shells to avoid smashing kernels to dust.