Green almonds are a beloved treat in areas rich in almond orchards. They are increasingly available past the shade of the almond trees. The fuzz on the outside may feel familiar; it reminds one that almonds and peaches are closely related, at least botanically speaking. These fuzzy green ovals are fully edible, although most people find the shell a bit bitter and don’t eat them. More classically, the green almonds are cut open and the soft, somewhat gelatinous embryonic almonds in the centers are popped out and eaten; they are the real treasure of these unusual treats.

​

How Do They Taste

Green almonds have a delicate almond flavor (no surprise there!). They are particularly delicious lightly dipped into sea salt. Their main appeal, as mentioned above, is their soft-yet-firm texture that is just a bit gelatinous but with a sense of the nut, it’s going to become. Green almonds get firmer in texture as the season goes on—early ones can be translucent and have an almost grape-like texture while later ones take on a milky opaque look and feel more like soft almonds when bitten.

Where They Grow

In order to have green almonds, you need to have almond orchards, and the vast majority of those in the United States are in California. Californians will find green almonds at farmers markets when they’re in season. Others will have to check out specialty markets that ship them in. They are gaining a steady audience – so keep your eyes open, they may come your way if they aren’t there yet.