Posted on 02/26/2025 7:34:41 AM PST by Red Badger
NATIONAL PISTACHIO DAY
February 26th recognizes all things pistachio and National Pistachio Day is the day to celebrate! Pistachio lovers rejoice as they eat their favorite nut all day long. For those who do not eat pistachios, buy some and give them to someone who does. Crack them open and eat them up or enjoy them in ice cream or your favorite pistachio dessert!
#NationalPistachioDay
Pistachios arrived in the United States sometime in the 1880s, but they have been cultivated in the Middle East since Biblical times.
The pistachio tree grows to about 20 feet tall needing little or no rain and must have high heat. Amazingly, in Iran, they claim to have 700-year-old pistachio trees! A new tree takes between 7 and 10 years to mature and bear fruit.
Pistachio Facts:
All pistachio shells are naturally beige in color. Some companies dye nuts red or green if nuts are inferior or for consumer demand.
California produces about 300 million pounds of pistachios each year, accounting for 98 percent of America’s production.
Pistachio shells typically split naturally when ripe.
The kernels are often eaten whole, either fresh or roasted, and either salted or unsalted.
In the Middle East, people call the pistachio the smiling nut.
In China, people call the pistachio the happy nut.
Health Benefits
"Pistachios are an excellent source of vitamin B6, copper, and manganese and a good source of protein, fiber, thiamine, and phosphorus. Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." US Food and Drug Administration, July 2003
A Great Thing To Do — Recycle the Pistachio Shells!
The empty pistachio shells are useful for recycling in several ways. If unsalted, the shells need not be washed and dried before reuse, but washing is simple if that is not the case. Practical uses include as a fire starter; kindling to be used with crumpled paper; to line the bottom of pots containing houseplants for drainage and retention of soil for up to two years; as a mulch for shrubs and plants that require acid soils, as a medium for orchids; and as an addition to a compost pile designed for wood items that take longer to decompose than leafy materials (it can take up to a year for pistachio shells to decompose unless soil is added to the mix).
Shells from salted pistachios can also be placed around the base of plants to deter slugs and snails. Many craft uses for the shells include holiday tree ornaments, jewelry, mosaics, and rattles. Research indicates that pistachio shells may be helpful in cleaning up pollution created by mercury emissions.
HOW TO OBSERVE NATIONAL PISTACHIO DAY
Eat some pistachios! Eat a bunch of pistachios.
Start the day with a pistachio biscotti. It will be the perfect addition to your morning coffee.
Do you know someone who loves pistachios? Pick them up a bagful or stop by the baker and buy a pistachio treat.
Add pistachios to a salad or soup. They'll add a nice crunch and amazing flavor, too.
Crushed pistachios create a delicious crust on fish and other proteins. Look for recipes for pork and chicken, too.
Add pistachios to your baked goods. Like other nuts, pistachios add a crunchy texture but they also bring their own flavor to the mix.
Don't forget your oatmeal and yogurt. Pistachios will make your healthy snack or breakfast even better.
Use #NationalPistachioDay to post on social media.
NATIONAL PISTACHIO DAY HISTORY
Within our research, we were unable to identify the creator of National Pistachio Day.
Pistachio FAQ
Q. How many calories are in pistachios?
A. A one-ounce serving of pistachios contains approximately 164 calories.
Q. Is there such a thing as pistachio butter?
A. Yes. Peanuts and almonds aren't the only nuts that get blended into a delicious spread.
Q. Are pistachios good for road trips?
A. Yes, but don't buy them at the first convenience store you stop at for a potty break. Too expensive.
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Notable Birthdays for February 26
Buffalo Bill (1846-1917) - Showman in the American Old West show.
John Harvey Kellogg (1852-1943) - Surgeon who was also the co-created Corn flakes.
Russell Alexander (1877-1915) - Vaudeville entertainer and composer for the Barnum & Bailey Circus Band.
Husband E. Kimmel (1882-1968) - Admiral and commander of the Pacific Fleet during the Pearl Harbor Attack.
Grover Cleveland Alexander (1887-1950) - MLB player who was nicknamed Alexander the Great.
Tex Avery (1908-1980) - Animator, producer, and voice actor who helped create Bugs Bunny, Daffy Duck, and Elmer Fudd.
Jackie Gleason (1916-1987) - Actor who played Ralph Kramden in the Honeymooners.
Theodore Sturgeon (1918-1985) - Author who also wrote scripts for Star Trek: The Original Series.
Henry Molaison (1926-2008 ) - Medical patient a who had several surgeries, including a bilateral medial temporal lobectomy, in hopes to control his epilepsy.
Fats Domino (1928-2017) - Infamous singer-songwriter and pianist who is well-known for his song Ain't That a Shame.
Johnny Cash (1932-2003) - Country singer often referred to as The Man in Black.
Memorable Events for February 26
1914 - The New York Museum of Science & Industry is created.
1919 - The Grand Canyon National Park is created after President Wilson signs the Act from Congress.
1930 - The first red and green traffic lights are installed in NYC.
1954 - The first photo engraving is used in MA.
1973 - Secretariat wins the Triple Crown.
1975 - The first televised kidney transplant is aired on the Today Show (NBC).
Pistachio Ping!.................
They formerly called it...”red fingers day”.
AFAIK, They don’t dye them any more. Causes cancer in mice if they eat more than a boxcar full every day for years..............
I recently found an article on making pistachio butter. Looks weird but bet it tastes wonderful.
bkmk
I had never eaten a pistachio before I was about 30 years old..........
Same here, at least not knowingly eaten them. I had pistachio almond ice cream, which isn't the same.
For my money, pistachio ice cream is the best.
Pistachio prices are down for two years. Too many trees planted in California/ By Sikh farmers who must get minority and immigrant loan rates at various USG agencies
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California’s pistachio industry, however, is experiencing significant growth:
California produced nearly $3 billion worth of pistachios last year4.
The United States has surpassed Iran as the world’s top pistachio exporter5.
Farmers are devoting more land to pistachios due to their drought-tolerance and high demand45.
Reasons for pistachio’s popularity among California farmers:
Drought-tolerant and less water-intensive than almonds45
Longer lifespan compared to other crops5
Wind-pollinated, reducing reliance on bees5
Higher returns compared to traditional crops like cotton56
Next time I eat pistachio ice cream, I will add more pistachio nuts. And some bottled pistachio flavoring and some salt.
Sounds mighty good.
Party offering could not be easier. Plate a serving of your fave
Boursin, drizzle w/ Acacia or other honey, shower w/ chp pistachios.
Pistachio gelato is heavenly, too! When you can find it!
I have a recipe for Mediterranean style avocado toast that uses chopped pistachios on the seasoning. It’s a neat change.
Mmmmmm.....can you post the recipe? I’d love to try it.
Mmmmm😋
Now I know what’s for dinner. Thanks very much, Liz! 🙂
Glad you like it.....will be delicious.
May take a minute. It was in a cookbook that I bought. But yea, I’ll dig that out and type it up to share.
Mediterranean Toast
2 thick-cut slices sourdough bread, toasted
1/4 olive tapenade
2/3 cup mashed avocado
6 cherry tomatoes, quartered
12 sun-dried tomatoes in olive oil, chopped
1/4 cup crumbled feta cheese
Olive oil for drizzling
Pistachio Dukkah, for sprinkling
Top each toast slice with the tapenade, avocado, cherry tomatoes m sun-dried tomatoes, and feta; drizzle with olive oil and sprinkle with pistachio dukkah.
Olive tapenade:
(Makes 2 cups)
1 heaping cup pitted Kalamata olives in brine, drained, 1 cup brine reserved
1/4 cup capers, drained
2-1/2 tablespoons olive oil
In a blender, combine the olives, olive brine, capers, and olive oil, and blend on high speed until combined. Store the tapenade in a resealable container in the refrigerator for up to 1 week.
Pistachio Dukkah
(Makes 2 cups)
1-1/2 cups shelled salted roasted pistachios
1/2 cup dukkah spice blend
In a food processor, pulse the pistachios until coarsely chopped. Transfer to a medium bowl and stir in the dukkah. Store in a resealable container at room temperature for up to 2 weeks.
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This is the recipe from the Avocaderia cookbook. I have changed it up a little from my first try, which had too much olive flavor for me, as it drowned out the rest of the flavors. So now I start with a mayonnaise base (our daughter starts with a drizzle of EVOO as the base), add mashed or sliced avocado, chopped olives, chopped cherry tomatoes, chopped sun-dried tomatoes, feta, and top with olive oil and the pistachio dukkah. I found the dukkah online from a specialty shop. I use an old spice bottle with the dukkah and periodically chop up pistachios to add to it, to keep it fresh. The bigger dukkah container is resealed and opened when I run out of the spice bottle version.
My husband doesn’t like olives, so he doesn’t get any on his! Win win!
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