A fisherwoman peels husks from water chestnuts
(Trapa bispinosa) for sale in a street market in India. Water chestnuts are sold both
fresh and boiled. The immature pulp of the fruit, called milky water chestnut, is eaten raw or
cooked. Mature pulp is used in preparing delicious dishes after drying through boiling. Fresh
and boiled water chestnuts are used as vegetables and in making various curry preparations.
Water chestnut kernels are dried and sold as nuts, and also are ground into flour for bread and
sweet dishes. Water chestnuts also are used for making colored powder and dye, and serve as
indispensible items for offering deities in certain important festivals. The outer hard covers of
water chestnuts can be used as fuel for cooking. In Burma, the fruits of Trapa natans
are made into rosaries and offered for sale in Italy.
For information on the cultivation of water chestnuts in India, see in this issue of
AQUAPHYTE, The Freshwater Aquatic Fruit: Water chestnut.