Walnuts: How to choose, store and prepare
They seem easy to overlook -- how special can a nut be? -- but every fall I look forward to the new crop of walnuts. Get them now, before the holidays, when the meat is sweet and slightly creamy and they haven’t had a chance to develop any sour rancidity. The shells will be fragile enough to crack with your hands.
How to choose: Walnuts that are already shelled are convenient, but be aware that they do go rancid fairly quickly. Choose nutmeats that are plump and pale; avoid any that are shriveled or discolored. For whole nuts, avoid any where the shell shows signs of mold.
How to store: Whole nuts can be stored at room temperature for several weeks. Shelled nuts must be refrigerated immediately. Even better: Freeze them in a tightly sealed bag and they’ll last for up to a year.
How to prepare: A basket of Bartlett pears, a plate of cheese and a mound of walnuts are as good a dessert as anyone can hope for.
More to Read
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.