Spring brings with it an abundance of green growth and it’s not only the sheep and goats that enjoy eating the green that is on offer.
A new snack that I’ve been introduced to here in Jordan is green Almonds.
Green almonds are picked at a stage of ripeness when the outer layer (hull) is green, soft and covered in a fuzzy coating.
They are only available for the briefest of time in early Spring, ready about 3-4 weeks after the blossoms appear on tree. When they are first available the entire green almond can be enjoyed, fuzzy outer hull and all. Eaten at this stage, biting into a green almond is a cross between an apple and an under ripe peach as they have a crunchy, watery texture and with an addictive tart, slighty sour, lip puckering taste.
I enjoy them when they are served with some sea salt to dip the whole almond in which compliments the tart flavour and takes them to a whole other level.
The other way of eating green almonds is to run a paring knife around the outside, crack open the outer hull and remove and enjoy the immature nut. When the green almonds are picked in the early weeks of the season and eaten fresh the inside nut is squishy and filled with a jelly like substance giving it a look and texture not to dissimilar to a grape. The taste of the immature nut is fresh and clean and similar in flavour to a honeydew melon that isn’t particularly sweet. As the season progresses the outer hull hardens and becomes bitter and inedible, but the soft milky white nut can still be enjoyed.