Well protected in its golden shell, the walnut is also very practical to keep. It can thus be eaten all year round, both on its own and in gourmet recipes, both sweet and savoury!
The walnut is a dried fruit that can be kept all year round, away from heat and light. Thanks to current drying techniques, it keeps its full flavour for several months and develops delicate aromas of fresh buttered bread and hazelnut in the mouth.
For patient gourmets, with a screw nutcracker. It is more progressive, and therefore better to preserve beautiful whole kernels.
For skilful gourmets, with a nut opener. Shell and fruit remain intact. This method requires agility, but with a little practice, you can quickly get the hang of it.
For purist gourmets, with a small mallet, tapping firmly on the rounded side opposite the joints to keep the two blond kernels whole.