Life in China 2016: A Picture A Day, December 7 – Living in the USA, I only ever knew gingko as either the tree with the unique fan shaped leaves that turned such a pretty yellow in the fall, or the health supplement known to help with memory problems. Once moving to China, my first introduction to gingko seeds or gingko nuts, in Chinese called “white-fruits” 白果 (bai guo) or “silver apricots” 銀杏 , was as a dessert in a Chiuchow/Teochew cuisine restaurant; it was delicious and I ate way too much! Gingko nuts have hard shells, are yellow or green inside, and are toxic to eat without cooking (because of something called MPN). Even after cooking, you should limit the amount you eat to approximately 8 per day (Nobody told me this the first time I had them! But, luckily, I was fine!). Quite a bit of information says that children should avoid them altogether, or eat about half of the adult amount. If you have a gingko tree near you and decide to harvest your own, be careful because the pulp can irritate your skin. We buy them in the supermarket shelled and vacuum packed, I’m honestly not sure if they are cooked or not, but we always cook ours in some way before eating them, usually in stir-fries. I’m surprised that the package has no information at all about the “safe” way to consume them! They usually have a slightly sweet taste, but sometimes can be slightly bitter, and they are kind of soft and chewy. The Chinese use them mainly in rice porridge, sweet soups and other desserts. In Traditional Chinese Medicine, they are good for the lungs, kidneys, anti-aging, and are considered an aphrodisiac.