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

 
Terry Paul Calhoun
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Location: Ann Arbor, Michigan
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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.
     
    Ann Torrence
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    We had some green walnuts in a sweet syrup at Christmas that were amazing. Wonder if one could do the same with pecans...
     
    David Livingston
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    Location: Anjou ,France
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    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
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    Location: Ann Arbor, Michigan
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    The wine is also on my list, David.

    I am just loving the smell of these fruits as we harvest them.
     
    Adam Hoar
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    Location: NH
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    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.
     
    R Scott
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    Location: Kansas Zone 6a
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    We use them for tincture because they are super medicinal, but so tannic I never thought about eating them!

    You have me curious.
     
    Judi Anne
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    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.
     
    Corrie Snell
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    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.


     
    Steven Kovacs
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    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.
     
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