All good things come to an end and this season's green almond stages are now finished. Please look for them again next season around March.
Stage 1 (April 1-12 approx.): Almond nutlet is in the gelatinous state and has a texture similar to a grape. The outside hull is covered in a peachlike fuzz. Many prefer green almonds at this stage when eaten whole.
Stage 2 (April 13-May 9 approx.): The nut is half developed, and it is partially in its gel state. Green almonds will now need to be cut open with a paring knife to slit open the fuzzy outer hull.
Stage 3 (May 10-June 10 approx.): Once the fuzzy hull has been removed, it will reveal an ivory colored solid, pliable, tender nutlet. Green almonds will have a smooth, creamy texture and slight nutty flavor. It is great on salads.
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