Walnut Halves
Estimated Inventory, 5 lbs : 25.10
This item was last sold on : 11/26/24
Description/Taste
Walnut halves are consistently sized, measuring approximately 3 to 4 centimeters in length, with an ovate shape comprised of one flat side and one domed side. The nut halves have two symmetrical segments with large bumps and long, deep ridges, creating a winged, butterfly shape. They are light brown in color and covered in dark brown veins spreading outward from the center of the nut on both sides. Walnuts have a semi-soft and smooth interior with a pleasant crunch. The nuts have a distinctive earthy, piney, and citrusy aroma and a rich, sweet, and earthy flavor with a slight bitterness.
Seasons/Availability
Walnut halves are available year-round, with fresh walnuts being harvested from late August through late November.
Current Facts
Walnuts are the edible, rigid seed of the walnut tree, botanically classified as Juglans regia, a deciduous tree in the Juglandaceae family. There are approximately twenty different species of walnut trees, but the variety most used for commercial production is the English walnut, also known as the French, Persian, and Mission walnuts. The English walnut is the result of selective breeding, resulting in a cultivar with improved characteristics like younger production age, quicker ripening, and disease resistance. In order to maintain this cultivar, the trees must be propagated by layering instead of growing from seed. Walnut trees grown from seeds can revert to characteristics from a previous parent tree. The trees have an average life expectancy of 60 to 100 years, but some trees can live for over 300 years. Walnuts grow in clusters of 2 or 3 seeds and are encased in a bright green fruit with a leathery or woody texture. This green hull splits open, revealing an oval, deeply furrowed, ridged shell with a seam running through the middle. Walnuts are harvested once the hull has split. The shell is cracked and removed, and the meat of the nuts is sorted into halves and pieces. Walnuts are also pressed for oil, used in cooking and oil painting, the husks can be used to dye textiles, and the wood is highly prized for its color, hardness, and beautiful grain.
Nutritional Value
Walnut halves are an excellent source of omega-3 fatty acids, specifically alpha-linolenic acid, an acid known to boost memory, concentration, and cognitive function, as well as protect against cardiovascular disease. The nuts are also a rich source of vitamins and minerals known to support the brain and the immune system, including vitamin E, copper, selenium, iron, and niacin.
Applications
Walnut halves are a versatile ingredient that can be enjoyed out of hand as a nutritional snack or incorporated into savory and sweet recipes. The sweet and earthy flavor of the nut complements a variety of fresh salads, including the famous Waldorf Salad, first created in 1893, comprised of walnuts, apples, and blue cheese to create a sweet and tangy flavor. Walnuts can be chopped and added to various baked goods, including brownies, quick bread, bread pudding, and cinnamon rolls, or added into savory stuffing, pudding, and pasta. Walnuts are often added to oatmeal, granola cereal, and cereal bars. The nuts can also be ground into flour, nut butter, or nut milk. These can then be used when baking or creating cream-based sauces, custards, and ice cream. Walnuts are a popular ingredient in India, where they are widely used as an offering during Diwali and eaten as a snack. Walnuts pair well with a variety of fruits, including nectarines, apricots, dates, apples, pears, and bananas, as well as warm spices like cinnamon and nutmeg. The nuts can be added to roasted root vegetables like carrots and beets, sprinkled over sauteed green beans, and served beside soft and salty cheeses on a cheeseboard. Shelled Walnuts need to be kept dry and refrigerated to prevent spoiling. If stored properly, Walnut halves will keep up to six months.
Ethnic/Cultural Info
The American Walnut industry began in the late 1700s when Franciscan Fathers first introduced the nut to California. These original nuts were known as Mission Walnuts because they were grown on the property of the missions lining the coast of California. These early Walnuts were small with hard shells and were not as easily enjoyed as the Walnuts consumed today. They were, however, crossed with other varieties to help develop the English Walnut. The climate of Central California is very similar to the Mediterranean, so the trees flourished, and the first commercial planting began in 1867 when Joseph Sexton, an orchardist, planted English Walnuts in Santa Barbara. During the following 70 years, commercial production moved further north, settling in the Central Valley area where it remains today. California grows 99% of North America’s Walnut crop and is responsible for 75 percent of global trade, totaling over 700,000 tons per year.
Geography/History
Walnuts were first found in Persia and are native to a wide belt across Asia, stretching from the Balkans to China, and the nuts have been eaten in the area for over 8,000 years. The nuts were highly prized in Ancient Greece and Rome and have been enjoyed in China since 200 BCE. The nuts were spread throughout Europe by the Roman Empire during Charlemagne’s rule and along trade routes through Asia and the Middle East. By the Middle Ages, Walnuts were cultivated as far north as England. The English are credited with spreading the nuts to other parts of the world, including North and South America, which is how the nuts came to be known as English Walnuts. Walnuts flourished in the Mediterranean-like climate of California, and by the 1870s, commercial production in California began. Today, the world’s leading producers of Walnuts are China, the United States, Iran, and Turkey. Walnuts can be found in most supermarkets, natural food stores, and grocers in North America, Europe, and China.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Continental Catering Inc | La Mesa CA | 907-738-9264 |
Counterpoint | San Diego CA | 619-564-6722 |
Poseidon on the Beach | Del Mar CA | 858-755-9345 |
The Whaling Bar | La Jolla CA | 858-355-9218 |
Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
619 Spirits | San Diego CA | 509-701-9534 |
Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
Espadin | Temecula California | 951-383-5585 |
Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
Sheldons Service Station | La Mesa CA | 619-741-8577 |
Tribute Pizza | San Diego CA | 858-220-0030 |
Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
We Olive La Jolla | San Diego CA | 858-551-8250 |
Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
Alchemy Roasters | San Diego CA | 916-718-2606 |
Panama 66 | San Diego CA | 619-206-6352 |
Merenda | Oceanside CA | 703-459-4145 |
Juniper & Ivy | San Diego CA | 858-481-3666 |
Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
Leila | San Diego CA | 619-550-5412 |
Piatti | San Diego CA | 858-454-1589 |
The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
The Compass | Carlsbad CA | 760-434-1900 |
Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
The Guild Hotel | San Diego CA | 619-764-5108 |
Cesarina | San Diego CA | 619-226-6222 |
Fishery | San Diego CA | 858-272-9985 |
Savory Moment (1) | El Cajon CA | 619-633-8863 |
US Grant Hotel Main | San Diego CA | 619-232-3121 |
Cellar Hand | San Diego CA | 334-689-2388 |
Tavola Nostra Pizzeria E Cucina | San Diego CA | 619-921-4206 |
Aztec Shop Catering | San Diego CA | 619 594-3576 |
Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
Encontro North Park | San Diego CA | 310-955-6333 |
La Jolla Country Club | San Diego CA | 858-454-9601 |
insideOUT | San Diego CA | 619-888-8623 |
Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
Harvest Kitchen | Vista CA | 619-709-0938 |
Valentina | Encinitas CA | 207-522-1937 |
WineSellar & Brasserie | San Diego CA | 858-450-9557 |
The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |