Red walnuts? I’d never seen such a thing before.
From the California Farm Bureau, I discovered that’s because it’s a new variety.
“UC Davis researchers developed the variety they call Livermore using traditional methods, not genetic modification. Farmers say the trees grow slowly. The nuts must be hand shelled to retain the redness, making that procedure costly.”
Because of this they will remain rare. I bought some at the Alemany Farmer’s Market, and the price was about 50% higher than their brown counterparts. They’re a gorgeous plum color that has lots of potential for beautiful desserts and colorful recipes.
Contact me if you would like to get your hands on some!