Walnuts
Walnuts are a very oily nut. As they age, oils from the skins diffuse into the nut and they turn the flesh darker. As the nut oils age, it can make the nut develop a bitter aftertaste. Chinese, Indian and Eastern European walnuts all have this flavour profile. In contrast, Californian and Chilean walnuts have a much softer flavour, without the bitterness traditionally associated with walnuts.
As such, they are becoming much more popular with commercial buyers and consumers.
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Details
Nutrition
COUNTRIES OF ORGIN
- California (75% of global production)
- Chile
- China
- India
- Eastern European producers: Moldova, Bulgaria
HARVESTED
- April and May (South America)
- September and October (Europe)
- November and December (China and India)
VARIETIES
Key varieties are Chandler and Hartley, but there are a host of domestic varieties of walnut grown in California.
As with almonds, walnut orchards normally grow a selection of varieties which are harvested at different times during the harvest season.
Macronutrients
- Source of fibre
- Low in salt
- High in polyunsaturated fats
Vitamins & Minerals
- High in Folic acid, Thiamin, Vitamin B6
- Source of Vitamins C and E
- High in Phosphorus and Magnesium. Source of Potassium