Fox Nut Fruit
Inventory, lb : 0
Description/Taste
Fox nuts are encapsulated in small to medium-sized fruits that resemble round to oval bulbs, averaging 8 to 11 centimeters in diameter and 10 to 12 centimeters in length. The fruits develop underwater beneath large, flat, and spiny, pad-like leaves reaching 1 to 1.5 meters in diameter. Each fruit has a prominent purple-white bloom on one end that arises from the water, and the entire fruit is covered in a layer of soft but sharp spines, depending on the variety. The green-brown spines hurt when pricked, and the spines appear in all directions, protecting a thin, pliable, and somewhat malleable skin. Underneath the surface, the fruits encase many small round, oval, to oblong seeds around 1 to 2 centimeters in diameter. Younger fruits develop a spongy membrane between the seeds, while older fruits cause the membranes to break down, creating a sticky, pulpy, and slippery feel with a musky, subtly sweet, and tropical scent. The seeds are enveloped in a wrinkled, red-brown exterior coating, and the interior of the seed is white, starchy, and dry. Fox nuts are edible raw or cooked and have a bitter, subtly sweet, sour, fibrous, and musky taste. The starchy seeds are typically roasted and popped for culinary use to develop a crisp, airy, and chewy neutral puffed snack.
Seasons/Availability
Fresh Fox nuts are harvested year-round, with a peak season in the fall.
Current Facts
Fox nuts, botanically classified as Euryale ferox, are an Asian species belonging to the Nymphaeaceae family. The small, round to ovate nuts, also called seeds, grow in a soft, fleshy fruit resembling an underwater bulb and are a part of a perennial species of prickly waterlily. There are several wild and domesticated species of prickly waterlilies found within Euryale ferox with varying appearances, but in general, the plants have the ability to spread 4 to 5 meters across the water. Fox nuts are traditionally harvested by hand and are a labor-intensive crop that transformed over time from a localized product in India and China to a commercial good sold worldwide for culinary and medicinal use. In India, Fox nuts are known as Makhana and Phool Makhana in Hindi, Kamala da bija in Punjabi, Thangjing in Manipuri, Nikori in Assamese, Melluni Padmamu in Telugu, and Padma Bija in Bengali. In other regions of Asia, the species is known as Hasu No Mi in Japanese, Qian Shi in Chinese, Ga-Si-Yeon in Korean, and, in general, as Gorgon Nut or Prickly Water Lily. In the modern day, Fox nuts are increasing as a commercially viable crop and are nicknamed “Black Diamond” as they become a substantial source of income for communities in India. The nuts are valued for their nutritional properties and are consumed in various sweet or savory preparations for culinary and medicinal use.
Nutritional Value
Fox nuts are a source of calcium to build strong bones and teeth, magnesium to control nerve functions, and potassium to balance fluid levels within the body. The nuts also provide phosphorus to assist the body in producing protein for the repair of cells and tissues, fiber to regulate the digestive tract, antioxidants to protect the cells against the damage caused by free radicals and reduce inflammation, and other nutrients, including iron and zinc. In Traditional Chinese Medicine, Fox nuts are consumed as a cooling tonic food used to detox the body, especially the kidneys and spleen. The nuts were recorded in Shen Nong’s “Classic of the Materia Medica” and were noted to help with dampness and strengthening the body. In Ayurvedic Medicine practiced in India, Fox nuts are consumed to treat issues concerning bile in the liver, diarrhea, or kidney problems.
Applications
Fox nuts have a neutral, subtly sweet, bitter, and starchy taste suited for fresh and cooked preparations. The nuts are edible raw but are mostly boiled, simmered, or roasted to enhance overall texture and flavoring. Fox nuts are a culinary ingredient used throughout India, China, and other parts of Asia. The nuts are famously harvested, dried, tempered, roasted, and then popped to create a crisp and airy puff similar to popcorn. The process of turning the nuts into puffs is laborious and time-consuming. Videos showcasing the nuts transforming into puffs after being heated and hit with a hammer or pan have contributed to the nut’s notoriety worldwide. Puffed Fox nuts can be sprinkled with salt and spices and consumed as a stand-alone snack or added to porridges, soups, and puddings. In India, Fox nuts are traditionally ground into a powder and added to tea or tomato-onion-based gravies in curries. The nuts are also incorporated into refreshing yogurt-centric raitas, ground and tossed with spices as a variation of chaat masala, added to aloo tikki, or cooked and combined with chile peppers, spices, and fresh herbs as an aromatic side dish. In addition to savory preparations, Fox nuts are favored in sweet dishes, desserts, and light snacks throughout India. The nuts are sugar-coated, ground, and added to bars and cakes or used as thickeners in custards and puddings. In China, Fox nuts are typically boiled and stirred into soups, congee, and red bean dishes. It is important to note there are several varieties of Fox nuts with varying sizes and flavors, and each region may use different varieties for specific uses. Fox nuts are also stir-fried, roasted, mixed into tea, or added to cakes and sweets. In Japan, the nuts are used on a smaller scale in rice dishes with cooked leaves and spices. Fox nuts pair well with spices such as turmeric, cumin, coriander, fennel seed, garam masala, potatoes, green peppers, mushrooms, tomatoes, roasted peanuts, and pomegranate seeds.
Ethnic/Cultural Info
Fox nuts are a symbolic food and decoration used during Hindu festivals throughout India. The puffed versions of the nuts are strung together into garlands and hung as decorations, and the nuts are also used as traditional attire worn on the head during weddings. During Navratri, an annual Hindu festival, Fox nuts are used as a food to complement days of fasting, revered for their high fiber content, and the nuts are also used as a healthy snack to break fasts. The nuts are most notably known as one of the five dry fruits of Panch Meva, along with coconut, raisins, almonds, and dates. These five dry fruits are used in Hindu ceremonies to represent the five elements of air, water, fire, earth, and sky. Panch Meva is a common offering given as an act of worship.
Geography/History
Fox nuts are native to Southern and Eastern Asia and have been growing wild since ancient times. Several varieties of Euryale ferox have been found throughout regions of India, Korea, and China, and each country has its own origin stories surrounding the species. In India, Fox nuts are thought to be native to the region of Madhubani in Bihar and have been grown in this area for over 200 years. The nuts were widely cultivated in the 18th century under the leadership of King Darbhanga, marking the first period when the nuts were grown commercially. Madhubani has since received a Geographical Indication or GI Tag, recognizing that the Fox nuts grown in this region are distinct due to their unique climate and geographical region. In China, Fox nuts have been grown as a food source in the Yangtze region since the Neolithic period, spanning from 7000 to 1700 BCE. Over time, Fox nuts have spread in commercial cultivation throughout Southern and Eastern Asia and the species thrives in tropical to subtropical climates with hot summers in ponds, lakes, lowland regions, and wetlands. Today, Fox nuts can be found in India, Myanmar, Bangladesh, China, Mongolia, Korea, Japan, Taiwan, and parts of Eastern Russia. The Fox nuts featured in the photograph above were sourced from a local market in Kohima, the capital city of Nagaland, India.
Recipe Ideas
Recipes that include Fox Nut Fruit. One
is easiest, three is harder.| Simple Sumptuous Cooking |
|
Phool Makhana Curry |
| Dassana's Veg Recipes |
|
Roasted Makhana |
