• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • Nicole Alderman
stewards:
  • Mike Haasl
  • r ranson
  • paul wheaton
master gardeners:
  • jordan barton
  • John F Dean
  • Rob Lineberger
  • Carla Burke
  • Jay Angler
gardeners:
  • Greg Martin
  • Ash Jackson
  • Jordan Holland

Cooking Challenge | Have you tried processing and eating fresh green Black Walnut fruit?

 
Posts: 39
Location: Ann Arbor, Michigan
1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
The edible fruit of the Black Walnut tree, Juglans nigra, is harvested in mid-to-late June while it is still green and before the shell inside begins to harden.

You think I'm crazy? Here's crazy: That fruit has something like 50–70 times as much Vitamin C per 100 grams as does an orange, up in the super fruit range. No one eats them raw, of course, because they are extremely bitter and probably would stain your mouth black.

In Europe, many countries have traditional recipes for preserved fresh or green walnuts, in their case it is Juglans regia, the Carpathian Walnut. The recipes have been duplicated in the US, using Black Walnut fruit, by a handful of individuals who have blogged about it. The two general options seem to be picking or preserving in sugar. I've just tested samples of a half a dozen such products purchased online from Romania, Italy, England, and Greece. They are all richly delicious, but only the pickled ones retain any Vitamin C content, around the same as a fresh orange that I used as a comparison fruit.

I wonder how fruits of the Black Walnut could be processed for food in a way that retains their full Vitamin C content? I also wonder if a food product could be created that wasn't as rich and intense as those preserved with vinegar and sugar? Like I said, they are delicious, but they are small-serving, side dishes.

Since we have many Black Walnut trees, I plan to be experimenting for a month or more this summer. Anyone have ideas? Have you tried processing and eating fresh green Black Walnut fruit?
 
gardener
Posts: 3222
Location: Central Oklahoma (zone 7a)
891
forest garden trees woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
This is a fascinating question. I would have assumed that "green" black walnut fruit was utterly inedible. But then again, an unprocessed olive isn't exactly palatable-seeming either.

The recipes have been duplicated in the US, using Black Walnut fruit, by a handful of individuals who have blogged about it.



Do you have any links? I would love to see those!

I don't actually have any black walnuts on my property (except for some tiny seedlings) but there are lots of unloved trees in public spaces near me that I can harvest from.
 
If you were a tree, what sort of tree would you be? This tiny ad is a poop beast.
Greenhouse of the Future ebook - now free for a while
https://permies.com/goodies/greenhouse
reply
    Bookmark Topic Watch Topic
  • New Topic