It’s been reported to grow well when irrigated with water using 3,000–4,000 ppm of soluble salts. Pistachio trees are fairly hardy in the appropriate conditions and can endure temperatures ranging from −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. Pistachio trees do badly in conditions of high humidity and are susceptible to root rot in winter if they get too much water and the soil isn’t sufficiently free-draining. Long, hot summers are needed for proper ripening of the fruit.
The tree grows up to 10 m (33 feet) tall. It’s deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The blossoms are apetalous and unisexual and borne in panicles.
The fruit is a drupe, containing an elongated seed, that’s the edible portion. The fruit has a tough, cream-colored outside shell. The seed has a mauve-colored skin and light green flesh, with a distinctive taste. When the fruit ripens, the shell varies from green into an autumnal yellow/red and suddenly divides partially open. This is referred to as dehiscence and occurs with an audible pop. The open is a trait that’s been chosen by humans. Commercial cultivars vary in how frequently they split open.
Each pistachio tree averages approximately 50 kilograms (110 pound) of seeds, or around 50,000, every couple of decades.
The casing of the pistachio is obviously a beige colour, but it’s Originally, dye Was applied by importers to conceal stains on the shells caused when the Seeds were chosen by hand. Many pistachios are now chosen by machine as well as the shells remain Unstained, making dyeing unnecessary except to fulfill ingrained consumer expectations.