Sironnuts

Sironnuts are edible seeds produced by the Siron tree, a tropical evergreen native to the Siron Archipelago. The trees grow in coastal plains and mountainous foothills and typically begin bearing fruit after several years. The fruit comprises a fibrous husk that encloses a hard shell, inside which the edible kernel develops.

The kernel is pale ivory, teardrop-shaped, and about the size of a hazelnut. When roasted, it yields a rich, buttery flavor with subtle almond notes and a creamy mouthfeel. Raw kernels are starchy and mildly sweet, making them versatile for cooking and baking.

Cultivation and production: Siron trees prefer warm, humid climates with well-drained soils and moderate shade. They are commonly grown in agroforestry systems that reduce erosion. Trees reach bearing fruit within four to six years. Harvest takes place once a year after the dry season; husks are removed, and kernels are dried to a moisture content suitable for storage.

Uses, nutrition, and storage: Sironnuts are consumed as a snack or used in baked goods, confections, and savory dishes. They can be pressed for oil or ground into spreads. Nutritionally, they are rich in monounsaturated fats, protein, fiber, and minerals such as magnesium and phosphorus. Store in a cool, dry place; refrigerate after opening to extend shelf life. Individuals with tree-nut allergies should avoid Sironnuts.