What Kinds of Nuts Do Squirrels Eat?

Hickory Nut

• Three species of hickory trees grow throughout the United States. All have rugged shaggy bark and nuts that develop inside of husks. Shagbark hickory is the most hardy, found in varied natural habitats in the Eastern and Midwest portions of the states. Southern shagbark hickory grows in limestone predominate soils in the Southeastern United States, except Florida. Shellbark hickory produces the largest nut and can be found in moist fertile soils, especially in the lower Ohio River Valley and south along the Mississippi River into Arkansas. Humans compete with squirrels for hickory nut meats since their flavor adds a wild nutty taste to recipes.

Black Walnut

• Although black walnut trees grow throughout the United States and Southern Canada, they are most common in the Central and Eastern portions. Besides producing a large, hard-shelled nut that is foraged by squirrel and other wildlife, black walnuts are valued for their durable lumber with rich color. They are slow-growing trees that get up to 3 feet in diameter, in moist well-drained soil. Nuts develop after the tree is 10 years old, but they will not reach optimal production for 30 years.

Beechnut

• Beechnut trees grow randomly in much of the United States, from the Canadian border to East Texas and south to Florida. They are known for smooth gray bark on massive trunk that can reach up to 60 feet tall. Beechnut trees grow in moist, rich soils on high ground as well as in drained lowlands. Four bristle-like burrs protect sweet triangular-shaped nuts that open in October, just in time for foraging squirrels.

Acorns

• Oak species native to and ranging throughout the United States number more than 50. Their size and sprawling character give them a prominent place in the landscape. The hard durable timbers produce lasting wood products. Oaks are classified as white or red. Both types produce acorns, which feed more than 100 species of mammals, including all types of squirrels. White oaks produce larger acorns, which are dropped annually. Red oak acorns are smaller and fall every other year. Red acorns are higher in protein, fat and calories but also are higher in tannins, which have a bitter taste and make them less digestible.