The nut from a number of varieties of trees that belong to the same family as pecan and hickory nuts. These varieties vary from country to country, but include the English walnut (also called Persian); the black walnut, a strongly flavoured, oily nut; and the white (butternut) walnut. Fresh (wet) green walnuts can be eaten whole as their shells are still soft at this stage, or pickled. The mature nut has a hard shell, and the nut within is sedescriptionted into two halves by an inedible papery membrane. While they are mainly used in sweet dishes, such as cakes, biscuits, muffins and breads, walnuts also complement savoury dishes such as salads, stuffings, pasta sauces, pâtés and a French walnut soup. In the Middle East, half–ripe walnuts are preserved in sugar syrup. Pickled walnuts are made from green immature nuts pickled in a spiced vinegar and are served with meat or cheese. Walnuts can also be ground into a flour or pressed to produce a richly flavoured, but expensive, oil. Store walnuts in their shells for up to 3 months in a cool, dry place. Shelled nuts should be stored sealed and refrigerated for up to 6 months or frozen for 12 months.

Special Note

Walnuts go with — apple, cream cheese, pears, Roquefort