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
Exocarpos latifolius fruit is a globular nut on a short stalk. As it ripens the stalk swells and turns red, like an inside out cherry. The fruit is 4–6 mm long and is inedible, though the stalk is, and was used as a traditional food source by Aboriginal Australians. The seed is found on the outside of the fruit, hence the name exocarpus, from the Latin meaning "outer". The wood is very fine-grained with little figure but often striking colour variation and was historically used for cabinet work. The tree was used for many purposes by Aboriginal Australians.The bark was used as