California Walnuts | Essential Food for Health
Frequently Asked Questions
Below are the most commonly asked questions about California walnuts. If your question isn’t answered with this information, feel free to send us a message.
Q. Where are most of the walnuts in the United States grown?
A. Ninety-nine percent of walnuts grown in the United States are grown in California specifically throughout the Central Valley of California and in Coastal Valleys, from Redding in the north to Bakersfield in the south. California walnuts are also known as English or Persian walnuts.
Q. When are walnuts harvested?
A. In California, the harvest typically begins in late August and goes through early November.
Q. When are shelled walnuts available?
A. Walnuts are readily available all year long.
Q. When and where can in-shell walnuts be purchased?
A. In-shell walnuts are more readily available around the holiday season, but can be found year-round. They are normally found in cello packs and in bulk nut bins in the supermarkets.
Q. Are organic walnuts available?
A. Yes. A limited number of California walnut growers produce certified organic walnuts. Check out our handlers list, for organic sources. Learn about California's Certified Organic Farmers CCOF (www.ccof.org) which is a world standard!
Q. What are the major differences between black and English walnuts?
A. California Walnuts are referred to as English walnuts or Juglans Regia. The black walnut is a native American species. Currently the black walnut is used mainly as a rootstock for English walnuts. The meats are tasty, but a lot of work to crack and remove from the shell.
Nutritionally speaking black walnuts contain 10% less total fat and 20% less omega 3 fatty acids than English walnuts. One ounce of black walnut has 16.7 grams of total fat and .57 grams of omega 3�s. One ounce of English walnuts has 18.5 grams of total fat and 2.6 grams of omega 3�s.
Q. What is the difference between dark and light walnuts?
A. Walnut meats naturally come in different shades, from the extra light to darker amber colors. This is part of nature! Several factors contribute to these differences. But, you will find dark and light walnuts on the same tree or in the same orchard. In general, commercial bakeries prefer the lighter shades because their appearance is often more desirable. On the other hand, ice cream companies prefer the dark shades because they often have a more intense flavor.
Q. Could you tell me if walnuts can be frozen and if so for how long? I purchased 10 pounds and I want to be sure they don�t go bad.
A. Here are optimum storage tips for walnuts.
� Store in air tight packaging
� Store away from foods with strong odors (fish, cabbage, onions)
� For storage up to six months: Store in refrigerator.
� For storage more than six months: Store in freezer.
If packaged properly, walnuts in frozen storage will maintain fresh taste indefinitely.
Q. What should the consumer look for when buying walnuts?
A. Walnuts are available in many forms; in-shell, shelled halves, pieces, halves and pieces, chopped, etc.
Q. Are there different varieties of walnuts or is there just one standard?
A. There are over 30 varieties of walnuts grown in California; however, two varieties�Chandler and Hartley�account for nearly 60 percent of total production.
Q. How can I toast walnuts to bring out their sweet, nutty flavor?
A. There are several ways to toast walnuts.
OVEN: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently.
MICROWAVE: Spread walnuts in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes.
STOVE TOP: Cook walnuts in a dry skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently.
Q. I have a spinach salad recipe that calls for sugared walnuts, and I have not been able to buy them at the store. I've tried several times to make them myself and get a gummy, stuck together mess!
A. We offer many candied and spiced walnuts recipes on this site. You can search for recipes in the Recipes section using key words like �candied� or �spiced.� The Spiced California Walnuts recipe is especially good to use on salads.
Q. I can't think of any good ways to use walnuts. Do you have any suggestions?
A. Walnuts are extremely versatile and can be incorporated into almost any dish to which you want to add texture or flavor. One of the simplest ways to incorporate walnuts into the diet is to add them to foods eaten regularly such as breakfast cereals, yogurt, salads, pasta and rice, or have them readily available for snacking. You can search the Recipe section of this site for hundreds of creative and delicious ideas!
Q. Does toasting or heating walnuts affect their nutrient content?
A. Lab analysis show that when walnuts are toasted at 350 degrees for 8-10 minutes, they lose 5% of the omega-3 fatty acid, alpha linolenic acid (ALA). Gamma-tocopherol, an antioxidant that protects the healthy oils in walnuts from the heat, have a much larger loss (60%) when toasted under the same conditions.
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