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Marroni or chestnut?

Eatable chestnut is not just marroni.

The differences are...

Eatable chestnut is not just marroni.

The differences are however rather from commercial than botanical kind and are from country to country differently defined.

 

French marroni contain at most 12 % interior skin.

In Switzerland other criteria apply. Marroni are fruits, which are at most in three in the bristly coverings. They are ellipse shaped and the outer skin is bright with darker ribs pulled through. The interior skin is not ingrown and can easily be removed. The flesh is tight and tastes pleasantly sweet.

 

With these quality criteria marroni obtain clearly higher market prices. The interior skin of freshly harvested marroni does sometimes not separate well. If marroni rest for seven to ten days, the shell dries and the interior skin separates with the outer shell.

 



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