Fresh green walnuts may look very different from the familiar brown walnuts found in markets, but both come from the same nut at different stages of maturity. The seasonal variety has also become a nostalgic food memory for actor Hina Khan, who recently shared a glimpse of her Kashmiri childhood and recalled peeling and eating fresh walnuts.

Fresh walnuts are harvested while their outer green husk is still present and the inner shell has not fully hardened. At this stage, the nut contains more moisture, giving the kernel a softer and creamier texture. Its flavour is also generally milder.

As walnuts mature, the shell becomes hard and the nut is dried and processed after the green outer covering is removed. These are the brown walnuts commonly sold in markets and have a firmer texture and longer shelf life.

The main difference is not simply that one type is healthier than the other. Fresh walnuts contain more moisture because they are less mature, while dried walnuts are more concentrated because much of their water has been removed.

Walnuts, in general, are known for providing healthy unsaturated fats, plant-based protein, fibre and other nutrients. The nutritional value can vary depending on the stage of maturity, processing and portion consumed.

Fresh walnuts are also highly seasonal and may not be widely available. Dried walnuts, meanwhile, are easier to store and consume throughout the year.