Fall flavor: what to do with nuts?

The nuts mainly come from the departments of Isère, Drôme, Dordogne, Lot and Corrèze, with slightly different varieties. The origin and quality of Grenoble and Périgord walnuts are certified by an AOC.

To enjoy nuts all year round

Fresh only from mid-September to the end of October, we choose them with a welded shell, without traces of mold. They are kept in the refrigerator compartment for about two weeks. Be careful of temperature variations which could cause them to become moldy or damaged. Their skin, slightly bitter, is easily removed. Their sweet, fresh and subtle flavor is a delight. To be enjoyed in a salad, a fruit compote, or fried, mixed with vegetables.

Dry throughout the year, we take care not to expose them to humidity and heat. Their shell should be tanned and brown and especially not too light, a sign of excessive bleaching (which often gives them a chlorine taste). They must be heavy and therefore full. Savory or sweet, all recipes are suitable for dried nuts.

In kernels, because it is more practical for snacking and cooking. We pay attention to the expiration date and we favor those from Périgord, the only ones to benefit from an AOC. Soaked overnight in milk, they regain their fresh taste. The leaves and/or bugs serve as the basis for making walnut wine.

Read also: 15 crunchy pecan recipes

Walnuts, a health ally

Rich in fiber, mineral salts (especially magnesium) and vitamins, they contain a lot of essential unsaturated fatty acids, which prevent cardiovascular diseases. Eating 3 to 5 nuts per day would lower bad cholesterol levels and 2 tbsp. tablespoons of walnut oil to meet the daily dose of 2 g of omega 3 recommended by the French Food Safety Agency (AFSSA).

And the oil? It brings its fruity note to salads, grilled fish or cheeses. It must be consumed quickly and stored away from light in a cool room, then once opened, in the refrigerator, where it does not freeze.