Where did the Red Livermore Walnut Originate?

Livermore walnuts are becoming increasingly popular for food aficionados and health-conscious buyers all across the United States.

With their distinctive red hue, Robert Livermore Walnuts have actually made a huge impact on the market, standing out as one of the most amazing new introductions in recent times. On the outside, they might look just like your regular walnuts, but there is much more than what meets the eye on the inside.

The stunning scarlet kernels of these walnuts produce a nicely contrasting flavor, that is often described as a great balance between a creamy mellowness and an underlying bitterness that adds body and contrast to this excellent variety of walnuts.

These walnuts, often also known as “blood walnuts” have relatively recent origins: in 1998, the selected variety was bred, and later patented in 2001, with a name honoring Robert S. Livermore, who was an influential walnut farmer and a pioneer in breeding new varieties of this amazing nut.

This variety of walnuts was not genetically modified. On the contrary, it was created by using natural breeding methods to combine Persian red-skinned walnut with English walnuts, making for a creamier, oilier nut with less tannic content, which reduces acidity and bitterness.

Robert Livermore Walnuts are becoming particularly popular across Southern California, but not only: more and more farmers are starting to tune in and seize the amazing potential of this stunning variety of walnuts.

In other words, if you see a walnut with a strikingly red color - don’t panic: it’s probably a Livermore!

Red Livermore Walnuts aren’t only extremely pleasing in terms of taste: they also contain a higher amount of antioxidants and dietary fiber!