• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • Mike Haasl
  • Pearl Sutton
  • paul wheaton
stewards:
  • r ranson
  • Burra Maluca
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Leigh Tate
  • Carla Burke
gardeners:
  • Greg Martin
  • Jay Angler
  • John F Dean

The Green Fruits of Black Walnuts - Making Edible Products From and With Them

 
Posts: 39
Location: Ann Arbor, Michigan
1
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Black walnut fruits are the least-known super fruits, because most of us don't think of them as a fruits

I am right at this moment harvesting fresh green black walnuts and adopting recipes for a number of products that can be made from or with them. Has anyone done any of these?
  • a Noir Liqueur (Italians call it Nocino)
  • a Greek-Style Candied Black Walnut Spoon Desert
  • Pickled Green Black Walnuts

  • Btw, the green black walnut fruit has 70–80 times as much Vitamin C, gram for gram, than oranges do. I am testing these recipes at each step, with testing strips, to see where the Vitamin C goes (or, rather, how it is kept) in the final product.
     
    steward
    Posts: 1191
    Location: Torrey, UT; 6,840'/2085m; 7.5" precip; 125 frost-free days
    126
    goat duck trees books chicken bee
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    Sign me up as beta tester
    We had some green walnuts in a sweet syrup at Christmas that were amazing. Wonder if one could do the same with pecans...
     
    pollinator
    Posts: 4328
    Location: Anjou ,France
    243
    • Likes 1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    We are trying making what is known as Walnut wine here in France
    Take thrirty crushed green walnuts add to 1 litre of spirit and some spices ( cinnamon nutmeg etc ) leave for three months and dilute with red wine ( three litres ) makes a great before meal tipple .

    David
     
    Terry Paul Calhoun
    Posts: 39
    Location: Ann Arbor, Michigan
    1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    The wine is also on my list, David.

    I am just loving the smell of these fruits as we harvest them.
     
    Posts: 43
    Location: NH
    1
    forest garden hunting trees
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    I believe I have a couple of english walnuts on my property but since there are so few nuts on the two trees I have I wont be using the green fruits for anything.
     
    pollinator
    Posts: 3737
    Location: Kansas Zone 6a
    158
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    We use them for tincture because they are super medicinal, but so tannic I never thought about eating them!

    You have me curious.
     
    Posts: 46
    1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    I make nocino! Makes a good syrup base for pouring over ice cream or flavoring drinks.

    I also tincture for medicinal purposes. It makes a decent mouthwash for those with dental issues too.
     
    Posts: 89
    Location: San Francisco, CA for the time being
    9
    4
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    Haven't made these, but they're very intriguing:

    "Spiced Green Walnut" confiture recipe from Christine Ferber's book, "Mes Confitures"

    "Pickled Walnuts" recipe from Jacosta Innes's book, "The Country Kitchen Cookbook," which, she describes as being "the most elegant accompaniment to a really good cheese."

    "Vin de Noix" (walnut wine), two variations, from Georgeanne Brennan's book, "Aperitif"

    I have sipped Vin de Noix on several occasions in France, and it is delicious.


     
    Posts: 233
    Location: Western Massachusetts (USDA zone 5a, heating zone 5, 40"+)
    10
    urban
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    The Armenians preserve them in syrup as a dessert, but when I had them I found them so tannic as to be almost inedible. Mixed with other things (ice cream, maybe) it would be an interesting flavor, though - much as a little bit of pomegranate molasses goes a long way.
    gift
     
    Rocket Mass Heater Manual
    will be released to subscribers in: soon!
    reply
      Bookmark Topic Watch Topic
    • New Topic