Description

The Lara walnut is a French variety developed in the late 20th century near Bordeaux. It originated as a spontaneous seedling of the American variety "Payne" and was later refined through selective breeding to improve nut quality and productivity while maintaining resilience to climatic conditions. The Lara walnut is a modern, high-yielding cultivar valued in both commercial and private orchards. It produces large, round nuts of excellent kernel quality, suitable for fresh consumption and processing. The kernel is rich in oil, vitamins, and minerals, making it ideal for confectionery, baking, and direct consumption. Thanks to its firm but thin shell and low moisture content, the nuts can be stored for several months in a cool, dry environment without losing quality. Interesting fact: Lara was one of the first walnut varieties proven suitable for intensive orchards with mechanical harvesting.

Taste

Mild, buttery-sweet flavor without bitterness.

Fruit

The Lara walnut produces large to very large nuts, averaging 12–15 grams. The shell is relatively thin yet firm, light brown, and smooth. Its nearly round shape makes cracking easier and reduces kernel damage. The kernel fills the shell well, with a kernel-to-nut ratio of about 50–55%. The kernel is light-colored, fine-textured, and has minimal bitterness. Due to its high oil content, it has a pleasant, slightly buttery flavor.