this delicately sweet orange-yellow colored nut comes from the center of the inedible fruit of the maiden-hair tree, a native of China. The olive-sized nut has a mild resinous flavor, and turns green when cooked. The nuts are enclosed in a fleshy membrane that has to be removed before being sold because it will start to rancid shortly after it is harvested. Fresh ginkgo nuts are available during fall and winter and can be found in many Asian and gourmet markets. Ginkgo nuts are also available dried or canned in brine. The canned nuts must be rinsed of brine before using. Ginkgo nuts are particularly popular in Japanese cooking.

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