About Elliot Pecans
Elliot (yes, it only has one "t") is a pecan variety that originally developed from a seedling tree in the yard of Henry Elliot's house in Milton, Florida in 1912. The tree was then propagated at Harlan Farms Nursery in Paxton, Fla and released in 1925.
Elliot is one of the few pecan varieties that has had excellent disease resistance since its release nearly 100 years ago. For this reason it is grown with fewer inputs than are many other pecan varieties.
The Elliot nut has a tear-drop shaped appearance. After the nut is shelled, the kernels have a crunchy, buttery-sweet taste with a high oil content and are the perfect size for cooking, baking, a salad topping, or preferably as simply a healthy snack.
Limestone Creek Pecans is a small family-owned farm in South-Central Georgia, growing pecans on land that has been a part of our family since the 1890’s.
Elliot is one of the most tasty varieties of pecan grown and a local favorite here in south Georgia due to its sweet, buttery taste and high oil content.
How To Store Pecans
Keeping Pecans Fresh
If you are going to eat your pecans fresh out of the bag within a month or two, you can just place them in the refrigerator until you need them. If you want a handful as a snack or a salad topping, just unzip the bag and zip it back closed when you're done.
If however, you plan to store your pecans for a longer period, place them in the freezer to keep them fresh and help them hold their color longer.
Why Should You Choose Pecans?
The Tree of Life
Pecans are a heart healthy snack, and are loaded with fiber, Omega 3 fatty acids and other unsaturated fats, which help to lower bad cholesterol and raise good cholesterol in the body. This also lowers blood pressure, fights inflammation, and protects the nervous system. Pecans also have the highest antioxidant values per serving of any nut and more than many foods that are known for their antioxidant properties as measured by the Oxygen Radical Absorbance Capacity (ORAC).
Food Orac Value
Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of selected foods, Release 2-USDA-ARS May 2010
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