The arrival of Autumn means walnut season. As France is the biggest producer of walnuts in Europe, we go rather nutty over French noix. Discover how to pick the best walnuts and ideas for serving and adding to healthy recipes.
Some French Walnut Facts
- France is the biggest walnut producer in Europe, of which the most famous regions where they are grown are the the Rhône-Alpes, Aquitaine and the Midi-Pyrénées.
- According to the French Ministry of Agriculture, in 2022, over 50 000 tons were produced in France!
- Since 1938, the Noix de Grenoble has had AOC and AOP quality status, as has the Noix du Périgord since 2002 (AOC) and 2022 (AOP). For a French walnut to reach quality status, it has to measure 28 millimetres or more.
- Known as noix (pronounced: nwah), the French put walnuts in/on cakes, make vin de noix (walnut liqueur) and huile de noix (walnut oil), enjoy them with cheese and in all sorts of recipes (see below).
- The inside nut of the walnut is called a kernel, known as 'cerneaux' in French.
French Walnut Varieties
There are many different walnut varieties in France, sold in big bags still in their shells. They're sold fresh at the farmers' markets in Autumn or also easy to find dried (kernels) in supermarkets at any time of year.
The following French varieties are the most popular: Franquette, Grandjean, Marbot and Corne.
Walnut Season in France
They fall in Autumn around France. High season is between September and November for fresh walnuts. Dried walnuts can be found all year.
Fresh walnuts need to be consumed quickly (store 2-3 days in the fridge) and dried walnuts can be kept at room temperature for 2-3 weeks.
How to Pick the Best Walnuts
To pick the best walnuts at the market, listen to them!
Any mouldy or dried out walnuts have to be discarded so it's important to choose ones that haven't dried out inside their shells. How can you tell?
Either shake the shell around: if the nut moves inside it's a sign it has dried out.
Tip for choosing the freshest walnuts in their shells
Likewise, drop into a bowl of water. If they don't pop up to the surface, they are past their best.
Benefits of French Walnuts - Good Protein Source
According to the French Ministry of Agriculture's Aprifel, walnuts are an excellent source of fibre, copper, Vitamin B9, and magnesium. This plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation and helps reduce blood cholesterol.
Walnuts are also a good source of protein (15g per 100g/30% daily intake) plus Omega 3 and are anti-oxidant and anti-inflammatory. Top them over these cottage cheese pancakes with pumpkin for a real protein boost to start the day.
How to Enjoy French Walnuts
Walnuts are so versatile and have many Food Associations. For example, they're great with cheese, beetroot, broccoli or cauliflower, apple, pear and banana.
Savoury: toss them on cheeseboards, enjoy paired with apples particularly with roquefort cheese. Sprinkle on salads, gratins, tarts, risotto and pasta dishes. Even on this cauliflower cream soup!
Sweet: top them on banana bread, apple crumble, brownies, brownie crumble cookies.
Tip: Toast dried walnuts (in the oven or dry fry in a frying pan) to bring out their natural flavour. Cool and store in an airtight jar.
French Walnut Recipes
The following recipes contain French walnuts and include recipes where they can be added to enjoy them at their best. They're particularly great in any Autumn recipes.
Toast walnuts and add to this Roquefort salad with pear and apple. With a touch of greens, this is Autumn on a plate.
Added to a classic warm goat cheese salad (salade de chèvre chaud), French walnuts are one of the main ingredients. Paired together, the walnuts toast together in the oven with the goat's cheese.
This is my classic salad version made into a creamy goat's cheese and walnut pasta sauce. For those who prefer to avoid the lettuce leaves, I serve this pasta on a bed of spinach leaves.
Sprinkle walnuts on top of this mushroom and pumpkin tart with chestnut flour. It's Autumn or Fall on a plate!
Add walnuts to this Butternut and Leek Gratin. Together with bubbling melted cheese, they add a beautiful crunchy texture.
Add walnuts to this French onion tarte tatin. With or without hidden cheese inside, it's a delicious vegetarian starter or appetizer. Likewise serve with a green salad of say, lamb's lettuce, dribbled with walnut oil and sprinkle over toasted walnuts.
Add as part of the filling for these mini stuffed pumpkins, Munchkins or Jack-be-Littles.
Toss in crushed toasted walnuts just before serving into sautéed green beans with garlic. It's so versatile that accompanies many dishes.
Add them as a crunchy nougat topping to this French Apple Nougat Tart.
Speaking of nougat, add walnuts to this delicious French nougatine.
Be a squirrel, make a batch and keep a stock of this over the holidays - it's great for topping on many desserts to give that extra elegant touch.
Add broken walnuts to the nougatine and top on these chocolate mousses with passion fruit.
We love to top these carrot cake muffins with toasted walnuts. The association together with the orange, makes it particularly feel like Autumn. Again, adds a lovely crunchy texture.
Add walnuts to this banana coffee cake. The combination of coffee (yes, there's coffee in it!) and walnuts is delicious. This recipe is made with oil. Great with fresh figs and cream cheese.
Likewise, top this moist Banana and Nut Bread with them and they toast in the oven. This recipe is made with chestnut flour and cream (crème de marrons) and butter. Both banana breads/cake are low in sugar.
Adding a topping like this to a French style cake is typically something you'd find in a pâtisserie.
Add broken walnuts to this healthy homemade granola or in a chocolate and coconut granola. They toast together with oats, seeds and maple syrup in the oven - and with no added sugar, it's a healthy way to start the day.
Even add them to a Christmas Granola - great for giving away as deliciously healthy food gifts.
