Pecan Variety Flavor Profiles
Elliott, considered a specialty pecan, is naturally sweet, smooth, buttery flavor in beautiful light golden, symmetrically perfect, plump kernel halves with a crisp texture. Elliott having an oilier meat, is one of the most flavorful pecans.
Elliott is highly sought after among candy makers, chefs, and foodies alike due to its exceptional flavor and versatility. Although we must admit, our favorite way to enjoy the Elliott is straight out of the bag as a healthy snack.
Elliott History: Elliott is named after Henry Elliot who found the original tree as a seedling in his Florida yard in 1912. Henry Elliot spelled his last name with one 't' but an additional 't' is more frequently added when referring to the 'Elliott' pecan. The Elliott tree is drought tolerant, highly resistance to scab, a consistent producer of high quality nuts, but is not as cold tolerant as many other pecan trees so it is a true Southerner.
Kanza is a crisp, buttery, scrumptious delight in light golden attractive kernels. Kanza can be mistaken for Elliott by even the most discerning pecan critic because the two are so similiar in appearance, taste, texture, and versatility. Kanza serves well as a natural snack, straight out of the bag, to the star of your main course, dessert, or salad.
Kanza History: Kanza was released by the USDA in cooperation with the Agricultural Experiment Stations of Alabama, Georgia, Louisiana and Texas in 1996. USDA pecan cultivar releases are named after American Indian tribes to pay tribute to the impact they had on pecan history. The Kanza tribe lived in Kansas along the Kansas and Missouri Rivers.
Farley is sweet, beautiful, thin-shelled, easy to hand crack, but hard to find. Farley matures late in the season, and is a wildlife favorite because of its thin shell. Consequently, Farley is challenging to find in the nursery trade or large commercial orchards. However, because we are the little guy producer, and we process our own, we have them. If you like to hand crack your pecans, Farley is a great choice.
Farley History: Farley was discovered in about 1918 in Jackson County, Florida by B.W. Soone, Stone Nursery Co., Thomasville, Georgia and introduced as a variety about 1925.
Lakota is robust, richly flavored, nutty goodness, making it a solid choice for all uses. The kernel is medium sized, golden in color and shells easily into halves.
Lakota History: Lakota was release in 2007 by the USDA and selected for its high nut quality, high yield potential, early nut maturity, and excellent tree strength.
Caddo is exceptional full-flavor pecan, much like the Elliott. Caddo is a high quality, medium sized, slender, beautifully golden kernel, packed with yummy natural flavor. High in natural pecan oil makes this cultivar exceptionally delicious
Caddo History: In 1922 or 1923, The U.S. Pecan Field Station, Philema, Georgia crossed Brooks and Alley cultivars which was named Caddo. Caddo was tested and released from the USDA Breeding program at Brownwood, Texas in 1968.
Prilop of Lavaca
I tasted my first Prilop pecan in 2018. I was literally blown away by the oustanding flavor, texture, and appearance of Prilop. Immediately I knew I must aquire Prilop scion wood to graft a number of trees in our Camp David Pecans orchard. In 2020, I was given Prilop scion wood from a producer who was the Texas Pecan Growers Association State Champion. Due to the graciousness of this fellow producer, we now have thriving grafted Prilop in our orchard. Texas producer helping Texas producer at its best.
Prilop History: A true Texas Native pecan. The original tree grew near the Lavaca River on land owned by G.W. Prilop in Lavaca County. Prilop also goes by the name Steffek because F.T. Steffek worked on propagating the tree with an orchard in 1939. His work was instrumental in preserving Prilop because the original tree was destroyed in a flood in 1940. Prilop can also go by the name Kallus, after Louis Kallus, Sr., who sent wood to the USDA-ARS Pecan Station in 1976.
Apalachee is crisp, creamy, delectable delight in yummy cream to golden beautiful kernels. A great addition to any baker's arsenal as well as a healthy natural hearty snack.
Apalachee History: Pecan cultivars released by USDA are given an American Indian name. Apalachee was released by the USDA in 2009 as a cross between cultivars Moore and Schley, made in Brownwood, Texas in 1948.
The Apalachee are one of the principal Native American tribes who historically lived in the Florida Panhandle. Agriculture was important in the area that became the Apalachee domain.
Oconee is buttercream, wholesome goodness, bursting with flavor in a large attractive kernel. Versatile for all culinary applications.
Oconee History: Oconee was released in 1989 by the USDA and the Georgia, Louisiana, and Texas Agricultural Experiment Stations. Oconee is a cross between Schley and Barton cultivars.