The Grenoble walnut grows on walnut trees from the Isere river valley, in the alpine region on the east border of France. This river’s source is a glacier called “Aiguille Rousse”, located 11,500 feet high. This fresh water gives the characteristic freshness and fineness to the Grenoble walnut.
The alpine climate, characterized by long and frigid winters, helps protecting the fruits by killing pests. The Grenoble walnut has a double protection: a golden solid shell, hidden in a green “brou” (husk) which protects the nut from any outside contact.
Good for your health
The Grenoble walnut contains many trace-elements like zinc, copper, iron and potassium. It is also rich in arginine and omega-3 fatty acids. Nutritionists showed that eating up to 5-8 walnuts daily is good for the health.
Walnuts go with almost everything
At breakfast or at snack time, you can eat Grenoble walnuts raw. As an appetizer to accompany a good wine, the Grenoble walnut is also a very healthy choice, low in fat. You can use Grenoble walnuts in a lot of recipes like salads, chocolate cakes etc...
Different methods to open the walnut
Opening the walnut is always a delicate process. Various methods are employed:
The primitive method consists of hitting the shell with the fist (Likely to end in a trip to the hospital and to ruin the nut in the shell).
The purist method: with an appropriate cracker, you gently break the shell with a nutcracker.
Exports are now bigger than national consumption
Nowadays, almost 60% of the production of this Grenoblois specialty is destined for exportation. The principal countries to which the walnut is exported are neighbouring countries, such as Germany, Italy and Spain.
- Volume of sells of Grenoble nuts
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