Pistachios will open naturally when they are ripe, and machines or artificial openings are available on the market. Pine nuts are opened by machine or manually. Sun-drying pine cones can be baked by machine. After drying, the machine can be used to crush the shells, and then manual selection can be performed

Yellow shells, purple shells, and green kernels. The shell of pure natural pistachios should be creamy yellow with a few spots; the fruit coat should be purple-red, rich in anthocyanins; the kernel should be emerald green, rich in lutein. Wang Xingguo, director of the Nutrition Department of Dalian Central Hospital, pointed out that some merchants may bleach moldy pistachios in order to wash away the mold spots or make them look better. The shell of bleached pistachios is white, and the fruit coat and kernels are dark yellow. Research shows that the antioxidants anthocyanins and lutein are greatly destroyed during bleaching, so consumers should pay special attention when choosing.

Speak naturally. During the ripening process of pistachios, the shell will gradually crack naturally as the fruit grows. The shell of unripe pistachios does not open, and processors will use external force to clamp them open. Most of these pistachios have large shells and little flesh. When purchasing, you can try to close the pistachio shell. If it can be completely closed or there is only a small gap left, it is artificially opened. Naturally opened shells often have a large gap and cannot be closed at all.

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