Try This Cool Ingredient! Green Almonds

by Sandy Todd Webster on Mar 16, 2017

Food for Thought

The window on green almonds opens and closes almost simultaneously and is happening now. For the first few weeks of spring, you can find these fuzzy, first-harvest gems at farmers' markets or in specialty stores. Some good sleuthing can land you a batch online, so check around.

Eaten whole—soft, green hull and all—these treats taste like the sweet aroma of fresh–mowed lawn and have an astringent, tonic-like bite. describes the unfolding essence as if it were a fine wine: "It offers a complex flavor with mild floral and grass-like notes and an overall sweet–tart flavor that is compared to that of green apples, pea pods and uncured olives."

The flesh surrounding the nut at this stage has a jelly-like consistency, with a soft, skinless fruit as the prize. Left on the tree, the green skin dries, hardens and splits to reveal the mature, hard nut most of us recognize.

Ideas for Enjoying Green Almonds

  • Keep it natural and eat them "naked," maybe with a light sprinkle of sea salt.
  • Slice thin and add to salad.
  • Make salsa or pickle.
  • Sauté or poach in olive oil.
  • Top desserts.
  • Explore friendly food pairings like arugula, watercress and lemon, lobster, white fish, rabbit, lamb, rhubarb, asparagus, artichoke, capers, nectarines and berries.
  • Keep refrigerated and use within 3 weeks.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.