Sweet acorns
An undervalued nut with huge gastronomic, economic and environmental potential
Today, acorns are relegated to a secondary role as animal fodder, but in the past they held a central place in the diets of many societies around the world. In fact, in every place where oaks grow, people have eaten its fruits.
Although all acorns are edible, the high tannin content on most of them makes it a bitter and astringent gastronomic experience. Therefore, bitter acorns need to be processed before consuming.
But, surprisingly, a few amazing Holm oak trees bear acorns that taste great with no trace of bitterness. These are what we call true sweet acorns, and yes, they are the real deal in terms of flavour and texture. They can be eaten as nuts, raw or cooked, and also transformed into many products: bread, pasta, cakes, oil, pickles, drinks, etc.
Nutrient-dense food
Acorns are packed with nutrients and antioxidants. Similarly to olive oil, acorns contain healthy unsaturated fats. Besides, they are rich in carbohydrates, fibre, group B vitamins and minerals — potassium, phosphorus, calcium and magnesium —. Due to its tannins, acorns are a rich source of antioxidants and, in addition, they are gluten-free.
Acorns share many characteristics with chestnuts.
- Both nuts used to be an important dietary staple for early cultures, having a similar role than the one of cereals in present societies.
- The oak tree and the chestnut tree belong to the same botanical family; the Fagaceae.
- They have similar gastronomic possibilities. Basically, any chestnut recipe can be done with acorns.
In comparison, sweet acorns have a crunchier texture and a milder taste, which makes them better suited for combining with other foods.