Fresh walnut

Noix fraîche

What it is

Everything that makes a fresh walnut taste unlike a dried one sits in the pellicle: while the nut is still moist that skin lifts away in sheets, and it carries nearly all the tannin. Give it a fortnight and the skin has bonded to the kernel and will not come off — which is the point at which a walnut starts tasting like a walnut.

In the kitchen

Peel them, tediously; it is worth it. A bowl of skinned fresh walnuts with salt and a young wine is a different food — keep them in their shells in the fridge and use them inside a month, since they mould rather than dry.

Goes with

Grape Comté Celery Verjuice Fig Cream

Same species

Green walnut Grenoble walnut Périgord walnut Pickled walnut Walnut Walnut oil

In season alongside

Brousse du Rove Chayote Cucumber Fresh green hazelnut Grayling Lettuce

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