Emory oak tree - tasty acorns?

[kate23]

I've always been fascinated by acorns, when I was little I'd try to eat some from my yard - the meat (or cheese as I called it, due to its yellowish-orange color) looked so tasty - but they were very bitter.

Now I know you can prepare them to eat by leaching the tannin out and that some varieties even taste good straight from the tree. So I was wondering if anyone here has tried emory acorns (one of the varieties with low tannin levels)? Or white oak, Oregon white oak and swamp oak? Any other tasty varieties?

 

[Pat]

I see a large group of acorns on the ground at this time of year but was not aware that you could eat the inside of the acorn. It seems like it would take a very long time to get enough out of the inside to make it worth all of the work that has to go into it. I feel the same way about eating crabs, way to much work for the final results.

 

[Marck]

Acorns are the nut of Oaks (Quercus) and related genera such as Lithocarpus and Notholithocarpus. Most acorns are only edible to man after they have been leached of their tannins. However, some species containing relatively small amounts of tannins are referred to as 'sweet' acorns. These might be eaten with little or no leaching, though some nutritionists do recommend that all acorns be leached to some degree.
Yes, the Emory Oak (Quercus emoryi) of Arizona, New Mexico, western Texas, and Northern Mexico is one such species with purportedly 'sweet' acorns.