Raw Almonds
My two latest trips to the produce section of two different grocery store had me stumbling upon raw almonds. Covered in a peach like green tinted fur and costing about $10/#, I wonder, what do you do with them? Is there an advantage to purchasing them this way (since price doesn't seem to be one) flavor-wise? Is there something "special" you make with them? Any ideas?
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7 Comments:
I've never seen raw almonds with a green tinted fur, is that normal? personally I'd pass. I use raw almonds (non furbearing of any color) all the time, toast them for out of hand eating, roast them and make really fresh delicious almond butter, roast them with flavorings for you own party mix. I know there are other uses, but they dont last long in this house.
huneybumper at 7:02PM on 04/13/09
same here... I've never seen almonds with a peachfuzz green anything. I usually buy them at costco the huge bag for $12/$15.
I peel them myself , and toast them just like huneybumper above. I use it in sweet and savory dishes and as a snack all the time...
Madelyn
KarmaFreeCooking
MadelynRodriguez at 7:42PM on 04/13/09
this is what they look like: http://www.oakleaf-european.co.uk/gallery/640/AlmondsFresh640.jpg
Mdotmet at 7:50PM on 04/13/09
Also, maybe I should have said fresh instead of raw...I guess thats kinda confusing, sorry!
Mdotmet at 7:51PM on 04/13/09
@Mdotmet thanks for the info I never knew thats what fresh almonds were supposed to look like. I think I'll stick with just straight raw, I just have a problem with anything that has green tinted fuzz.
huneybumper at 10:27PM on 04/13/09
they're called green almonds. the tinted fuzz is on the shell, not on the nut. (almonds come in a shell much like other nuts, people!)
these are a specialty in spain in the spring.
Tapas style: roll in some fleur de sel and olive oil and eat the whole thing; here’s where it gets tricky. Green almond season is very short, and typically within a matter of days, both the outer shell and almond within change in character and taste. The outer portion becomes more bitter and inedible; the inner almond goes from a litchi-like gel with a grassy flavor to a more milky solid with the tiniest hint of amaretto. If you’re not sure what kind of green almonds you’ve got, use a paring knife and just go for the goods, the inside. When in doubt, always trust the almond, doubt the shell; some cultures ignore the outer shell entirely, even when soft.
You can tuck them into any sort of stone-fruit jam. They add a delicious flavor, put them on ice cream, fruit salad, pickle them!
i picked up a suitcase full when i visited SF last spring & brought them back to share with all my fellow chefs in seattle.
dmarina at 2:12PM on 04/14/09
We just bought some last week. We ate them as is with some salt. It has an unexpected tart flavor, that reminded me of pears. Anyway, as long as you get over the fuzzy thing, it tastes fine. Just don't eat the stem.
toastykitten at 9:17AM on 04/15/09