At first glance, these strange black fruits look like something from another planet. With their hard shells, sharp horns, and unusual shapes, you might wonder how anyone could possibly eat them.
They appear to be water caltrops, also known in different regions as water chestnuts, buffalo nuts, bat nuts, devil’s nuts, or singhara. They belong to the genus Trapa and grow in freshwater environments.
But the real surprise is hidden inside.
Beneath the dark, woody shell is a pale, starchy kernel that has been eaten for generations. When properly cooked, the inside can have a firm, slightly crunchy texture similar to a chestnut, with a mild, nutty or slightly sweet flavor.
Despite the name, water caltrops are not the same plant as Chinese water chestnuts. They are fruits from aquatic plants in the genus Trapa, while Chinese water chestnuts are underground corms from a completely different plant.
Traditionally, the fruits are washed, boiled or steamed, cooled, and then carefully cracked open to remove the edible kernel. They can be eaten as a snack or added to soups, rice dishes, stir-fries, porridges, and even traditional sweets.
One important warning: don’t eat unfamiliar freshwater fruits raw. Aquatic plants can carry microorganisms or parasites, so thorough cooking is recommended. If you received them from someone, find out where they came from and make sure the species is correctly identified before eating them.
Nature can be strange—but sometimes the strangest-looking foods are hiding something surprisingly ordinary inside.