{"id":162,"date":"2022-04-15T19:54:59","date_gmt":"2022-04-15T19:54:59","guid":{"rendered":"http:\/\/local.brightercooking\/?p=162"},"modified":"2022-04-22T06:00:25","modified_gmt":"2022-04-22T10:00:25","slug":"walnut-guide","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/walnut-guide\/","title":{"rendered":"A Walnut Guide to Drupes and Culinary Uses"},"content":{"rendered":"\n
A walnut is the nut of the Juglans species plants. It usually refers to the English or Persian walnut, Black walnut, and white or butternut walnut varieties. The walnut is not really a\u00a0nut\u00a0<\/a>as it is perceived to be. It is the seed of a drupe.<\/p>\n\n\n\n The most common varieties from those mentioned above are the English (Persian) and the Black walnuts. They are believed to have originated in Southern Europe or Central Asia. They have a thick green cover or outer layer with a hard shell that is light brown in color. It is the size of a small chicken egg and spherical in shape. Inside the shell is the seed, kernel, or walnut itself.<\/p>\n\n\n\n The kernel is bi-lobed, that are corrugated in shape, uneven in shape and size, and cream in color. They are available year-round in markets. They may be sold shelled or unshelled, processed, or unprocessed. They also come sweetened and salted.<\/p>\n\n\n\n Fresh nuts should be even in color and should not harbor any mold or rotten smell. If fresh they keep for several months if unshelled otherwise they should be refrigerated in an airtight container.<\/p>\n\n\n\n Like many nuts all walnuts can be eaten on their own raw, toasted, sweetened, or pickled. They can also be used as an ingredient in another dish such as in a salad, muesli, ma\u2019amoul, or cooked dishes such as a pie, cake, chocolate, ice cream, brownie, and many other dessert<\/a> dishes. It is also used in hot beverages such as\u00a0coffee.<\/p>\n\n\n\nCulinary Uses of the Walnut<\/h2>\n\n\n\n