The idea of fresh green almonds

Fresh “grassy” flavored green almonds are eaten as a snack, used in salads or made into a paste.

Some use the almonds shaved, sliced or whole in soups or salads.

A traditional snack in the Middle East, green almonds have recently caught on with adventurous chefs around the globe.

The fuzzy green almonds change markedly during the springtime harvest: In April, they’re tender enough to eat whole and have a herbaceous taste (like a raw pea pod, but slightly tart and bitter); brined or dipped in salt, they’re addictive. But within a few weeks, the hull and shell toughen, and the seed, which hardens from translucent jelly to a crunchy white nutlet, is the only part eaten.


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