green almonds

These are almonds, interrupted. They are harvested while the almond is still in it's embryonic stage, translucent and gelatinous, with a thin, ivory shell. At this stage, the hull is crisp and dense like an under-ripe peach (also belonging to the Prunus family). Later, the hull will turn hard and leathery to protect the developing nut. The flavor is subtle, but distinctly green–grassy, herbaceous–that of chlorophyll, with a refreshing tang.

The first time that I came across green almonds was last spring at an ethnic market that I frequent. I bought a small bag to sample. I ate them all as they do in the Middle East; simply washed and dipped in salt. Their taste reminded me of green olives, and I thought that I would try curing them in a brine. When I went back for more, they were gone–their short season over.

I returned to the market a few weeks ago and was told that they were expecting a shipment "any day now". I had almost given up hope, when I spotted one lone bag, lying in wait on an otherwise empty shelf. I became aware that others had spotted it, too, but I got there first. They were coming home with me…I had plans for them.