General Discussion

Green almonds


General Discussion 4

Green almonds

RWCFoodie (Karen) | Apr 21, 2004 06:30 PM

Just got back from a foray at Trader Joes. I found a small container of green almonds in the produce case and had to buy them. Spent about an hour Googling around to find out how to eat these little nuggets of Spring. Does anyone have any old family recipes or should I just follow what I've been reading, including the following:

"There are two kinds of people: them that eats the same old, same old, week in, week out, and them that jumps at the chance to try something new, unfamiliar or, sometimes, downright weird. You can guess which one I am, but which one are you?"

"Green almonds"

"My friend Joan has client-friends, Sue and Karl, who run Morton Almond Farms, a 40-acre family almond farm near Modesto, Calif. Last week, Sue showed up at work with a big zippered bag of green almonds, which Joan couriered back to Pittsburgh in her carry-on.

The whole fruit, about an inch long, is picked in the early stage of growth before the shell and nut have hardened, and it is covered in downy fuzz. Cut through, the outer skin is the color of wasabi, the flesh the hue of avocado and the baby nut is a pale, well, almond color. Infant almonds are in markets in the Middle East and the Mediterranean, where there is a profusion of almond orchards.

In Iran, in early spring, street vendors offer salted fresh, green almonds as a popular snack. Cookbook author Paula Wolfert says they can be scattered on a salad of orange and mint or included in a tagine or stew. Chopped, they're often added to yogurt. Since this was a first for me, I was content to be minimalist. I served them chilled and dipped into coarse salt and nibbled them, velvety coating and all. The flavor is slightly acidic, slightly green-herby and not at all like the mature almonds we buy shelled."

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