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
Tree-kangaroo They are expert leapers; downward jumps from one tree to another have been recorded and they have the extraordinary ability to jump to the ground from or more without being hurt. The main diet of the tree-kangaroo is leaves and fruit that it gathers from the trees, but occasionally scavenged from the ground. Tree-kangaroos will also eat grains, flour, various nuts, sap and tree bark. Some captive tree-kangaroos (perhaps limited to New Guinea species) eat protein foods such as eggs, birds and snakes, making them omnivores. Little is known about the reproduction of tree-kangaroos in the wild. The only published