Green almonds have the briefest whisper of a season in the spring before their shells harden and start looking and tasting more like the almonds we love and know.
Green almonds consist of both the fuzzy green outer hull & the soft inner nut – its that soft inner part that will eventually grow & harden into an almond.
You can run a paring knife around the outside edge of the green almond, lightly cutting through the hull, and crack the hull open to get at the nut inside.
The tiny, pale seed is very soft and filled with a jelly-like substance. They taste very mild with a fresh “green” flavour, almost like biting to close to the rind of a watermelon.
They are tart and crisp & subversively addictive around cocktail hour.
Try them tossed in olive oil & sea salt as a snack or tossed into fresh salads or make a salsa or relish.