dry fruits 
Often called nuts, these fruits usually have a hard dry covering called the shell that encloses an edible kernel.
Fruit of the common beech tree, its flavor resembles the hazelnut’s; more flavorful toasted than raw, it also yields a cooking oil.
Designates the fruit of the chestnut tree; Europeans often serve it with game and poultry. When puréed, it is the main ingredient in the dessert known as Mont Blanc.
Primarily used to make paste, butter or a kind of flour used in cakes and cookies; in candy making, it is often combined with chocolate.
Often served as an appetizer; it is also made into candy, such as when chocolate-coated. It replaces coconut in some recipes.
Primarily used to garnish chicken and fish, and to make almond paste, candies (nougat and pralines) and an essence that flavors Amaretto and a variety of foodstuffs.
A green covering, the husk, covers the shell; the walnut is served as an appetizer, or added to a variety of desserts, salads, sauces and main dishes.
The whitish meat, known as copra, surrounds a cavity containing a refreshing liquid, not to be confused with coconut milk, which is derived from the grated flesh.