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Green Almonds are small and ovate in shape, measuring approximately five centimeters in length. Green Almonds are distinguishable by their fuzzy, green outer hull. Within the green hull, the flesh offers a soft jelly consistency within a skinless nut. If the Green Almond is left on the tree to grow and dry out, it will eventually harden, split, and reveal a conventional almond. Green Almonds can be eaten whole when fresh, green skin and all. When Green Almonds are slightly older, the green hull will become tough and bitter and should be removed and the inner almond eaten on its own. Green Almonds offer a complex flavor with mild floral and grass-like notes and an overall sweet-tart taste compared to green apple, pea pods, and uncured olives.
Seasons/Availability
Green Almonds have a short window of availability during the first few weeks of spring.
Current Facts
Green Almonds, botanically speaking, are not a nut but rather the fruit produced by the sweet almond tree, officially listed scientifically as a member of Prunus amygdalus var. dulcis. The almonds we consume today as a snacking nut are the seeds of the stone, also known as the pit, located within the fruit of the almond tree. You can start to see the familial similarities when you note the fuzzy exterior of Green Almonds, which is similar in texture to another well-known stone fruit, the peach. Green Almonds are a spring delicacy, one of the first fruits to appear of the season, and have a short shelf life. When foraging for Green Almonds, it is essential to know the variety of almonds being harvested. Wild almonds and bitter almonds contain high levels of cyanide that must be cooked off to consume. The sweet almond tree is a naturally occurring mutation of the wild almond tree that resulted in little to no cyanide within the fruit.
Nutritional Value
Green Almonds offer the same nutritional benefits as dry almonds, including vitamin C to strengthen the immune system, vitamin E to protect cells against free radical damage, and other amounts of iron, calcium, magnesium, riboflavin, and L-carnitine. The seeds also offer protein and fiber to regulate the digestive tract and have a low glycemic index.
Applications
Tender Green Almonds can be used whole when young, and when more mature, the husk should be removed, and the inner almond used. Serve simply as is or sprinkle lightly with sea salt to cut its tart flavor. Slice thin and add to salads or use to make salsa or pickled condiments. Sauté Green Almond slices in olive oil, sea salt, and lemon, or poach whole in olive oil or use them sliced atop fruit tarts, ice cream, and other desserts. When Green Almonds are a bit more mature, typically towards the middle or end of summer, they can make almond milk. Green Almonds pair well with the tart flavors of arugula, watercress, and lemon. The seeds also pair well with seafood such as lobster, white fish, and crab, rabbit, lamb, rhubarb, asparagus, artichoke, capers, and fruits including apricots, nectarines, and berries. To store, keep Green Almonds refrigerated, and use them within three weeks.
Ethnic/Cultural Info
Almonds have been a food crop in nearly every ancient civilization. The shape of the almond can be found featured prominently in art throughout history. The oval shape of a halved Green Almond can be seen in the halo of figures in religious paintings, stained glass windows, and book covers. In Italy, this halo was referred to as the Italian word for almond, “mandorla.” Green Almonds are also popularly used in Persian cuisine to make a traditional stew. In France, Green Almonds are served before spring dinners and are paired with an aperitif. In Portugal, whole Green Almonds are candied. In Iran, Green Almonds are sold whole and salted as a popular snack food.
Geography/History
Both peaches and almonds are thought to have evolved from the same ancient rootstock. As the terrain of the continents changed and mountains between China and Central Asia developed, peaches spread into eastern China and almonds westward. Nomads discovered the fruits of the almond tree and brought them as a food source as they traveled, allowing almonds to spread rapidly. Evidence of this can be found in the existence of wild trees along trade routes and population centers near many ancient cities. Almond trees were first cultivated in the Mediterranean climate regions of Iran, Spain, Greece, Israel, and Rome. In the 1700s, the almond tree first made its way from Spain to the United States via Franciscan Padres. Almond trees were not initially successful in the United States, and it was not until 1850 that pioneers in California would pinpoint the ideal growing conditions that would put the almond on its path to becoming one of the most popularly produced nuts in the United States. Green Almonds can be found at select farmer's markets and Middle Eastern markets during their short season.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
(619) 295-3172
info@specialtyproduce.com
Green Almonds have a soft jelly-like consistency inside their fuzzy green hull and can be eaten whole, including the skin, when fresh. As they age, their outer hull becomes tougher and bitter, requiring removal to enjoy the inner almond. Their flavor is sweet-tart, with floral and grassy undertones, similar to green apples, pea pods, and uncured olives, adding a distinctive complexity to culinary dishes.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Green Almonds can be enjoyed whole when young, or peeled and used for their inner almond when mature. They are versatile, suitable for slicing into salads, making salsas or pickled condiments, sautéing with olive oil, lemon, and sea salt, poaching, or incorporating into desserts like tarts and ice cream. Mature Green Almonds toward summer's end can even create almond milk, adding a creamy, nutty element to recipes.
Fat Uncle Farms
Wasco, CA
justin@fatunclefarms.com
Green Almonds are the fruit of the sweet almond tree, a member of Prunus amygdalus var. dulcis, and resemble peaches with their fuzzy exteriors. They are among the first fruits of spring and have a short shelf life. Unlike wild or bitter almonds, which have high cyanide levels that require cooking to remove, sweet almonds are a natural mutation with little to no cyanide. They offer key nutrients, including vitamins C and E, protein, fiber, and minerals like iron and calcium.
Fat Uncle Farm
Almond trees were first cultivated in Mediterranean regions like Iran, Spain, Greece, Israel, and Rome. They spread further when Franciscan Padres brought them to the United States from Spain in the 1700s. Initially unsuccessful in the U.S., almonds found their ideal growing conditions in California by 1850, paving the way for their current status as one of the most widely produced nuts in the U.S. Green Almonds have a very short season and are often found at farmer's or Middle Eastern markets.
Green Almonds have a rich cultural history and are celebrated in various cuisines. In Persian cooking, they are used to prepare a traditional stew, while in France, they are a common starter at spring dinners, served with aperitifs. In Portugal, they are candied whole, and in Iran, they are enjoyed as a salted snack. The almond's oval shape, resembling a halved Green Almond, has inspired art, appearing in religious paintings and stained glass as the "mandorla" or almond-shaped halo.
Green Almonds are small and ovate, about five centimeters long, and have a fuzzy, green outer hull. Inside, they contain a soft jelly-like substance around a skinless nut. As they mature, the hull toughens and becomes bitter, so it is removed to eat only the inner almond. Their flavor profile is complex, combining sweet-tart notes with floral and grass-like undertones, reminiscent of green apples, pea pods, and uncured olives.
Fat Uncle Farms
Fresh Green Almonds from Fat Uncle Farms…..Fresh Green Almonds are incredibly versatile. Enjoy them whole when young or remove the husk as they mature to use the inner almond. Slice thin into salads, make salsa, or sauté with olive oil, sea salt, and lemon. Poached almonds complement desserts like fruit tarts and ice cream. Mature almonds from late summer work well for almond milk. Store in the fridge and consume within three weeks for the best flavor.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
Fresh Green Almonds from "Fat Uncle Farms" avalible at Specialty Produce…..Green Almonds are technically the fruit of the almond tree, not nuts, with their seeds forming the crunchy snack we know as almonds. Their fuzzy exterior resembles peaches, highlighting their shared family traits as stone fruits. They are a rare spring treat with a brief shelf life, unlike wild or bitter almonds, which must be cooked due to cyanide content, sweet almonds are safe to eat fresh due to genetic mutations over time.
Sunny Cal Farms…..Almond trees were introduced to the United States in the 1700s by Franciscan Padres from Spain, but it wasn't until the 1850s that California pioneers identified the ideal growing conditions for almonds. Since then, California has become a leading producer of almonds in the U.S. The almond's origins trace back to the Mediterranean, with early cultivation in regions like Iran, Spain, and Greece, showcasing its deep historical ties.
Arnett Farms
Almonds: The almond's iconic shape has influenced art and religious imagery for centuries, often appearing as halos around holy figures in paintings and stained glass. In Italy, this almond-shaped halo is called "mandorla." Green Almonds hold culinary significance too, used in Persian stews, served with aperitifs in France, candied in Portugal, and enjoyed salted as a snack in Iran, showcasing their versatility.