Comments on: Malabar Chestnut / Saba Nut

By: Papo Vives

Papo Vives — Sun, 28 Feb 2010 16:52:58 +0000

Pachira glabra is the pchira with smooth fruits the other ones are rough fruits

By: Sharon

Sharon — Sun, 21 Feb 2010 03:39:04 +0000

Why open them green? As said before, just wait a couple of days and they will split open themselves. I am roasting some slowly now but have done it with a low heat (100C) which is taking ages. What would be a good temperature and time to cook them at?
Another problem I have is getting at sea almonds in their pod…but that’s another story…:o)

By: Anbumozhi

Anbumozhi — Tue, 24 Feb 2009 16:33:50 +0000

I need the seed for this malabar chestnut in india .
where can i get the seed or fruit
can somebody get the information on this

By: Corazon Soqueno

Corazon Soqueno — Tue, 15 Jul 2008 13:20:33 +0000

My neighbor has a big moneytree. It broke out of the original pot and took root. When mature ,pods spontaneously bursts and scatters the seeds around. I havent tried eating any of the seeds yet.

By: Barry Stock

Barry Stock — Mon, 14 Jul 2008 14:45:11 +0000

Known as the French Peanut, It’s a member of the Bombacaceae (not related to the true chestnut), from Central/South America, variously known as Bombax glabra, Bombacopsis glabra, Pachira macrocarpa, et. al. It’s a somewhat slow grower, and has white flowers with white stamen. It is similar to Pachira aquatica (”Malabar Chestnut”), the giant brown seed pod of P. aquatica containing much less palatable seeds, although they are edible. Both P. aquatica and B. glabra are used/sold as money trees. You can tell the difference because he foliage of B. glabra is less acuminate at the tip, and has distinctive horizontal veins. I enjoy eating French Peanut a snack.