The fruit can be eaten raw after being peeled, but it is somewhat astringent, especially if the pellicle is not removed.
Another way to eat the fruit is to roast it, which does not require peeling. Roasting necessitates scoring the fruit ahead of time to prevent the fruit from exploding due to expansion. Its texture after cooking is similar to that of a baked potato, with a delicate, sweet, and nutty flavour. Many countries use this method of preparation, where the scored chestnuts are cooked with a little sugar.
