I forgot to include these lovely looking fruit and nuts in my last foodie post of our travels in Norfolk.
I hear it has been a spectacular year for blueberries.
And I wouldn’t have a clue what to do with a wet walnut
But I thought Hugh Fearnly-Eat-it-All might be the man to ask
Wet walnuts are a true seasonal treat, available for just a few weeks each autumn. They sound a bit messy, but don’t worry, their hard, usually slightly grubby (because unpolished) shells are quite dry – on the outside. It’s the inside that’s “wet” – still juicy and fresh, in its just-picked state. The pale blond kernels are firm but yielding, without the brittle crispness of a dried nut. And the flavour is mild, milky and sweet, with just a hint of that tannic edge that makes walnuts the sophisticate of nuts.
And cob nuts, ouch £9 a punnet! By my estimation that’s about a pound a nut…
Waitrose tell me they are stocking them in store this autumn and at a more thrifty price.