The fresh walnut
From mid-September to the end of October, fresh walnuts are harvested. Being much richer in water than dry nuts, their flesh is much more tender and delicate. Their taste is also more subtle. The fresh walnuts can be eaten as they are, after being rid of their shell and the thin yellow film covering the kernel. They are very popular for dessert, accompanied simply by a piece of bread. The only concern is that their very limited life requires them to be consumed quickly. Moreover, it is impossible to put them in the refrigerator in the hope of keeping them longer. This would freeze the oil in the nuts, depriving them of their flavor.
The dry nut
It is in this form that nuts are most consumed in France. Whole, in kernels or pieces, dry walnuts have a less melting texture than fresh walnuts but have a more pronounced taste. In addition, they can be kept much longer than fresh nuts: up to a year if the nuts are still in their shell. Dry nuts are particularly popular with cheese, especially goat cheese. They also work wonders in mixed salads! Dry nuts, in pieces or in powder form, are also suitable for the production of many desserts such as walnut pies, walnut cakes or walnut brownies ...
Walnut oil
Produced from nuts for millennia, walnut oil is particularly interesting nutritionally. It contains an excellent concentration of omega-3 and omega-6 fatty acids, essential fatty acids essential to our body. In addition, its omega-3 / omega-6 ratio is excellent, optimizing the action of these fatty acids: it would be more beneficial than olive oil. For example, walnut oil can be used in a salad of raw vegetables such as endive salad. You can also pour a dash of walnut oil on fish.
From mid-September to the end of October, fresh walnuts are harvested. Being much richer in water than dry nuts, their flesh is much more tender and delicate. Their taste is also more subtle. The fresh walnuts can be eaten as they are, after being rid of their shell and the thin yellow film covering the kernel. They are very popular for dessert, accompanied simply by a piece of bread. The only concern is that their very limited life requires them to be consumed quickly. Moreover, it is impossible to put them in the refrigerator in the hope of keeping them longer. This would freeze the oil in the nuts, depriving them of their flavor.
The dry nut
It is in this form that nuts are most consumed in France. Whole, in kernels or pieces, dry walnuts have a less melting texture than fresh walnuts but have a more pronounced taste. In addition, they can be kept much longer than fresh nuts: up to a year if the nuts are still in their shell. Dry nuts are particularly popular with cheese, especially goat cheese. They also work wonders in mixed salads! Dry nuts, in pieces or in powder form, are also suitable for the production of many desserts such as walnut pies, walnut cakes or walnut brownies ...
Walnut oil
Produced from nuts for millennia, walnut oil is particularly interesting nutritionally. It contains an excellent concentration of omega-3 and omega-6 fatty acids, essential fatty acids essential to our body. In addition, its omega-3 / omega-6 ratio is excellent, optimizing the action of these fatty acids: it would be more beneficial than olive oil. For example, walnut oil can be used in a salad of raw vegetables such as endive salad. You can also pour a dash of walnut oil on fish.
