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.