Pecans

Pecans are the edible nuts of Carya illinoinensis, a deciduous tree in the walnut family (Juglandaceae) native to the southern United States and northern Mexico. The nut is enclosed in a hard shell and contains a crescent-shaped kernel with a sweet, buttery flavor. Pecans are produced commercially in warm, long-summer climates and are a common ingredient in desserts and confections, notably pecan pie.

The tree grows to a moderate height with a broad canopy and requires warm summers and mild winters. It is monoecious, having both male and female flowers; cross-pollination between cultivars is usually needed for reliable nut set. Trees begin producing kernels after several years and can continue for many decades, provided they receive appropriate management and irrigation in drier regions.

Production centers in the United States and Mexico, with the United States historically the leading producer. Major growing regions include southern states in the U.S. Nut harvest occurs in autumn, often by shaking the trees and collecting fallen nuts; after harvest, husks are removed and the nuts are cured to develop flavor and storage life.

Uses and nutrition: Pecans are eaten raw, roasted, or used in baked goods, confections, salads, and oils. They are high in fats, predominantly monounsaturated, and provide dietary fiber, magnesium, phosphorus, manganese, and vitamin E. A 28-gram (1-ounce) serving supplies about 190–200 calories.

Storage and pests: In-shell pecans store longer than shelled nuts and should be kept in a cool, dry place; refrigeration extends shelf life. Common pests and diseases include pecan scab and pecan weevil, as well as shell borers, which are typically managed through orchard sanitation and integrated pest management.