Green Almonds (250gms, Naturally Grown)

Green almonds—also called young or immature almonds—are the early spring fruit of the sweet almond tree. Here's what makes them special:

Appearance & Texture

Oval-shaped (about 5 cm long), wrapped in a fuzzy, velvet-green hull—a bit like a baby peach or an unripe stone fruit 

Inside lies a white, jelly‑like kernel when very young, which gradually becomes a creamy soft seed as it matures 

Flavor Profile

Bright and crisp, with green, grassy notes—think cucumber or fresh pea pods, sometimes edging toward sweet‑tart, like a green apple or uncured olive 

Later in season, they become nutty and subtly sweet, losing some of the sharp green flavors 

Seasonality

Their window is short and sweet—typically April to June, with the best quality in early spring .

Nutritional Value

Packed with vitamin C, E, protein, fiber, minerals like calcium, magnesium, iron, and phytochemicals 

They contain fewer fats than mature almonds, offering a nutritious springtime snack 

How to Eat Them

Raw: Crack the hull, snack on the whole kernel or the entire fruit with salt 

Culinary uses:

Slice into salads, pasta, or fresh salsas.

Pickle or brine to preserve and enhance their flavor 

Sauté in olive oil with lemon, or use as garnish on cod, lamb, seafood, or creamy desserts 

Infuse into liqueurs, syrups, or almond milk later in the season 

 
Cultural & Culinary Highlights

A Middle Eastern street snack, often dipped in salt; known as “chaghaleh badoom” in Persian 

Prized by chefs globally (e.g., Lincoln Ristorante in NYC) for their tangy, cucumber-like crunch 

Featured in Mediterranean stews, French and Portuguese delicacies, and seasonal creative cocktails .

Storage

Store refrigerated at 2–7 °C (35–45 °F) in a loosely sealed bag

For longer use, pickle or brine them—this preserves both texture and flavor