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Green Almonds

(post, Linda Ziedrich)


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I found these at Barbur World Foods, a Portland neighborhood grocery–cum–Mediterranean specialty market, where green almonds make their appearance every spring. At the stage you see here the almond kernel is hard but still moist, rather like a shell bean (think of edamame—soybeans—briefly boiled in their pods, or cooked fresh fava beans). The nut has a pale skin that easily peels away with the fingers. You might add a few of the kernels to a jar of apricot or peach jam, or sauté them in a little olive oil and eat them sprinkled with salt. Or enjoy them just as they are, for their mild, pleasant vegetable flavor, enhanced perhaps with the perfume of bitter almond, which I tasted in the batch I bought last year but not, for some reason, in this year’s.

At an earlier stage of greenness, the kernel is a translucent gel and the fruit is edible whole. At this point the green almond, like a green walnut, can be pickled in vinegar or preserved in syrup. I hope I’ll be able to experiment with green almond pickles and preserves in a few years, when my newly planted Hall’s Hardy almond tree (a cross between a peach and an almond) grows up.