Although eaten in some southern european countries, including green almonds in the diet is more traditionally associated with middle eastern countries. In Turkey pickled green almonds are a favourite snack. Green almonds have now become increasingly popular in many countries around the world.
Green almonds have a limited shelf life and are at their best from mid October until late November. They are becoming increasingly available at fruit and vegetable outlets and at farmers markets. Green almonds are in their prime when plump and green and the centres are a clear jelly or a crisp white colour. They should be eaten less than a week from date of purchase.
Although it’s generally only the kernal that’s eaten, many people also prefer to eat the whole fruit (kernal and pod). In India the green almond is often cut in half lengthwise, sprinkled with salt and eaten with pod and all. Green almonds eaten while enclosed with the pod, taste better if they are at the stage where the kernal is still juicy. If the kernal is not juicy/gelatinous then the enclosing green pod is not as palatable.
The kernals of green almonds can be served as an aperitif along with other nutsor to add interest and texture to fruit salad, berry dishes etc. The kernals of green almonds are also often included in jelly and jam mixtures to add texture and interest. The flavour is subtle and does not affect the flavour of the jelly or jam. One kilo of green almonds yields one cup of kernals.
- Green Almond Pasta (Mahanandi website)
- Green Almond Milk (Poh’s Kitchen)
- Wild Rice with Green Almonds (Poh’s Kitchen)
|Fried Green Almond Recipe