A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed. The husk itself is aeneous, oval to oblong, 2.6â€“6 cm (1.0â€“2.4 in) long and 1.5â€“3 cm (0.59â€“1.18 in) broad. The outer husk is 3â€“4 mm (0.12â€“0.16 in) thick, starts out green and turns brown at maturity, at which time it splits off in four sections to release the thin-shelled nut.
The seeds of the pecan are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts, but also in some savory dishes. One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe. Pecans are also a major ingredient in praline candy, most often associated with New Orleans.
In addition to the pecan seed, the wood is also used in making furniture and wood flooring, as well as flavoring fuel for smoking meats.