Green almonds

Prunus amygdalus

fruit

Almonds picked before the shell hardens, eaten whole with their velvety green husk, dipped in salt.

Origin

Middle East and the Mediterranean

Season (United States)

April to May

Preparation

They are rinsed and eaten whole, raw, while the inside is still tender or jelly-like; once the shell hardens, only the white kernel is eaten, peeled.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Their season lasts only a few weeks: in Istanbul (çağla) as in Tehran (chaghaleh), they are sold in paper cones.