Cobnuts come mainly from Kent in southern England where they were introduced in the 19th century, hence they are often referred to as Kentish Cobnuts.
When young, the green cobnuts have a taste very similar to coconut and as they mature and become golden, they are much sweeter and juicier. Cobnuts are very distinctive in their pretty, downy cover which is easy to remove as is the shell of the young nut. Once they begin to dry the shell toughens yet will still only need a sharp tap to break.
When young and fresh cobnuts are delicious to eat fresh from the shell for the lovely coconutty flavour. Once a little older use them to eat or cook as with hazelnuts.
Cobnuts, filberts, hazelnuts are all varieties of the Corylus family.
Cobnut kernels typically contain 12% - 17% protein by dry weight, and about 10%- 15% fibre. They are very rich in vitamin E and in calcium, typically containing about 21mg and 141mg per 100g kernel (dry weight). They provide about 0.4mg and 0.55mg of vitamins B1 and B6 respectively per 100g dry weight (source, UK Cobnuts).