Description

Green Almonds - Fruit (Çağla Badem)

A green almond is simply an almond that has not yet fully matured and ripened. When almonds are still in their early stages of development, they have a soft, green outer shell or hull, which eventually hardens and turns brown as the almond matures. Green almonds are typically harvested before they fully mature, while the hull is still soft and green.

Green almonds have a unique taste and texture compared to mature almonds. They are often crunchy and slightly tart, with a flavor reminiscent of fresh, green fruits. In some culinary traditions, particularly in Mediterranean and Middle Eastern cuisines, green almonds are considered a delicacy and are used in various dishes, such as salads, pickles, or desserts. They are typically available for a short period during the spring season when almonds are in their early stages of growth.

Nutritional Content:

• Vitamins: Green almonds contain vitamin E, which acts as an antioxidant, and vitamin B, supporting energy metabolism.
• Minerals: They are rich in minerals like magnesium, calcium, and iron, essential for bone health and overall well-being.
• Protein: Green almonds provide a moderate amount of protein, making them a nutritious snack option.
• Healthy Fats: They contain monounsaturated and polyunsaturated fats beneficial for heart health.

The best season for green almonds typically varies depending on the region and climate where they are cultivated. In general, green almonds are harvested during the early spring months when the almonds are still in their immature stage and the hulls are soft and green. This period can vary slightly depending on factors such as latitude, altitude, and local weather conditions.

In Mediterranean climates, such as those found in Spain, Italy, Greece, and parts of California, green almonds are typically available from late February to early April. In Middle Eastern countries like Lebanon, Israel, and Iran, they are also harvested during the spring months, usually from March to May.