Every so often you run across a truly unique product – red walnuts are one. They are just beautiful with a smoother, creamier taste than English walnuts. Tasted side by side, English walnuts are slightly more astringent, whereas red walnuts are milder but deliver a full walnut taste. It is hard to believe they are naturally red.
Sanguinetti Family Farms are fourth generation farmers in Linden, CA. They first harvested and sold red walnuts in 2009, selling them out of a small store they own on Highway 4. Today red walnuts are available on the retail market from late spring through the winter in 7-ounce clamshells. They have the same nutrition profile and heart-healthy qualities of regular walnuts, providing a good source of the plant-based, omega-3 fat, alpha-linolenic acid (ALA). .
Red walnuts are created by grafting Persian red-skinned and English walnuts. The nut is red only on the outside with the creamy walnut flesh inside. The shells are slightly larger but look identical to typical English walnuts. Red walnut trees are slow growing and rare.
We ate them raw, topped off a salad, baked them into cookies, and sprinkled them on oatmeal. Heat did not destroy the color. We would assume that the red pigment would make them richer in antioxidants than traditional walnuts, but we don’t know for sure. The company was honest enough to say they had not yet done a full nutrition profile but hoped to in the future.
To ensure maximum shelf life, red walnuts should be stored in the refrigerator.
Red walnuts are a treat for the eyes and the taste buds and they will surprise everyone with their vibrant color. They are definitely worth a try