Background: Nut sensitization in China is not well-documented. Component-resolved diagnosis (CRD) technology can distinguish true food allergies from pollen-induced cross-sensitizations without the risks associated with oral food challenge (OFC) tests. This study aims to explore the major sensitizing components and cross-reactivity of nuts in pollen-food allergy syndrome (PFAS) patients. Methods: This study evaluated the sensitization profiles of 104 self-reported PFAS patients to crude extracts and major allergenic components of pollen and nuts. Furthermore, we conducted serum inhibition assays to validate the cross-reactivity between pollen and nut allergens. Results: The study revealed that PFAS patients were predominantly from northern China, where sensitization to weed pollen, particularly mugwort, was higher than that to tree and grass pollen and the most common nut allergens identified were hazelnut and walnut. Further analysis using CRD and serum inhibition assays indicated a common cross sensitization between pollen and nut allergens. Notably, the hazelnut component Cor a 1-sIgE was significantly inhibited by birch pollen and Bet v 1, while Cor a 8-sIgE showed effective inhibition by mugwort pollen and Art v 3. Conclusion: This is the first study to evaluate nut sensitization and its major sensitizing components in Chinese PFAS patients, confirming the presence of cross-sensitization between pollen and nut allergens. Specifically, birch and mugwort pollen significantly inhibited the binding of hazelnut to IgE. These findings provide component-resolved insights into the prevalence and mechanisms of food allergies in China, enhancing our understanding of the allergenic landscape and informing management strategies.