Are Brown Water Chestnuts Bad?

Cause of Discoloration

• Exposing peeled water chestnuts to air causes oxidation in the white fruit that leads to brown color. This is similar to the oxidation in peeled apples. This brown color does not indicate bad quality, and the fruit is still good for use, cite Tom Alexander, et al., in "The Best of Growing Edge." Placing the peeled fruit in cold water until ready to use prevents browning.

Signs of Bad Fruit

• Fresh-water chestnuts are usually covered in soil and mud, as they grow under water. Except for the mud, the skin should be smooth and the fruit hard. Avoid buying fruit with soft spots, as this is an indication of rotting or decay. Bad fruit rapidly spoils the healthy corms as well and are best separated immediately. Store the fruit unwashed and unpeeled in a plastic bag in the fridge for up to two weeks if not intended for immediate use.

Uses

• Chinese water chestnuts have been part of Chinese cuisine for centuries and are used both in their fresh and cooked form. Use freshly sliced or chopped fruit in stir-fries, ground meat or grains before cooking. Boil them for about five minutes before adding to salads. Smaller-sized fruit is often used for making pickles, as it readily adapts the flavor of the pickling liquid. Unpeeled, frozen fruit retains nearly all the freshness for a few months.

Propagation

• Using corms is main propagation method for water chestnuts, as the corms rapidly spread from rhizomes. Plants grown from seed take nearly 2 years until harvest time. Plant the corms in pots or in water gardens. Keep the soil level 3 to 5 inches below water surface. On larger, commercial scale, the fruit is cultivated in artificial ponds. Avoid planting them in natural water bodies, as the plants are likely to turn invasive.