Filberts
Also indexed as: Avelines
Roasting filberts, as is true for most nuts, is the best way to bring out
their flavor.
The filbert is a type of hazelnut that got its
name because it ripens near the feast of St. Philbert, a seventh-century monk. The terms
filbert and hazelnut are most often used interchangeably.
Varieties
There are more than 100 varieties of hazel trees, some of which are referred to as
filberts. Filberts are slightly larger than other hazelnuts and were long cultivated in Italy
near the city of Avellino. The French refer to filberts as avelines. Filberts grow on short
trees that are planted in groves.
Buying and storing tips
Filberts are sold shelled and unshelled. Shelled filberts can become rancid quickly and
should be used within a week, refrigerated for up to four months, or frozen for up to one
year. Unshelled filberts can be stored in a cool, dark place for up to one month.
Availability
Shelled and unshelled filberts are available year-round.
Preparation, uses, and tips
Shelled filberts can be eaten whole, chopped, or ground. They can be added to cookies,
cakes, and other desserts, or used in salads or to make a savory butter to flavor entrées
and side dishes. Like many nuts, roasting filberts brings out their flavor. After roasting,
filberts should be rubbed in a cloth while still hot to remove their skins.
Nutritional Highlights
Filberts, 10 nuts (14g)
Calories: 88
Protein: 2.1g
Carbohydrate: 2.3g
Total Fat: 8.5g
Fiber: 1.3g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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