Water Chestnuts Don’t Grow in Cans

There’s no comparison in taste between fresh and canned water chestnuts: The texture of fresh is crisp, the flavor sweet, juicy and reminiscent of apples or jicama.

Fresh water chestnuts can be found year-round in Asian or specialty markets. Most are imported from China, where they grow along the edges of lakes, ponds, marshes and flooded fields.

The corms (underwater stem tips) often have a coating of mud, but the exteriors are actually dark brown. And though rounded, they have a tufted point. The best-quality water chestnuts are rock-hard, so check them over carefully and avoid any with soft spots.

It’s always a good idea to buy a few more than needed, to allow for any that might be discolored when peeled. Also note that the high sugar and water content in fresh water chestnuts causes them to ferment if bruised. This changes the flavor to resemble sweet wine. While not harmful, the taste could be inappropriate, depending on how you’re planning to use them.

Fresh water chestnuts are very perishable, but they may be stored in the refrigerator for a few days, loosely covered or in a paper bag. If still fresh and firm, they shouldn’t discolor when peeled.

It’s best to prepare water chestnuts just before using. Rinse or scrub off any mud and pat them dry with paper towels.

Using a sharp paring knife, cut off the flat top (Step 1) and bottom, then pare away the remaining outer dark skin (Step 2). Cut out any brown spots, and they are ready to halve, quarter, slice or dice.

Discard any chestnuts that have discolored flesh. Also sniff each one and discard any that have an alcoholic or sour odor (or save them for another use).

If water chestnuts must be peeled in advance, cover with plastic wrap to prevent them from drying out. Experts disagree on whether they should be stored in cold water; at least one says it causes them to lose their flavor and spoil more rapidly.

Of course, this same source claims boiling fresh water chestnuts for five minutes makes them easier to peel and results in less waste. Our tests showed even this brief cooking caused them to taste more like canned, with no appreciable difference in ease of peeling.

Use the chestnuts raw as a crudite or in salads. They retain their texture even when cooked, so add to any recipe where their flavor and crunch enhances the other ingredients.