Pickled walnuts used in recipes, commonly cooked in beef dishes. Pickled walnuts are made from the fruit of both common walnut tree varieties: "Juglans regia", the Persian, royal, English or common walnut, and "Juglans nigra", the black or American walnut. The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the
Grey-green fruit dove Grey-green fruit dove The grey-green fruit dove ("Ptilinopus purpuratus") is a species of bird in the family Columbidae. It is endemic to the Society Islands in French Polynesia. Its natural habitat is subtropical or tropical moist lowland forests. The grey-green fruit dove is endemic to the French Polynesian islands of Tahiti and Mo'orea. There is an estimated population of 5,000 to 10,000 mature individual birds on the two islands, of which 5,000 - 6,000 live on Mo'orea, at an estimated density of 2-3 birds per hectare. In 1907, the grey-green fruit dove was reportedly very abundant on the two islands.