Fresh almonds

Fresh/ green almonds

Here are the preparation ideas for fresh/green almonds:

• Raw with sea salt and lemon – If they are still very young and tender, wash them, cut them in half if desired, and eat them with a little coarse sea salt and a squeeze of lemon. In Mediterranean countries, young green almonds are often eaten this way.
• Lightly sautéed in olive oil – Remove the soft white almond from the fruit. Sauté it for a few minutes in olive oil with sea salt. You can also add garlic, thyme, or rosemary.
• Roasted in the oven – Remove the kernels, toss them with a little olive oil and salt, and roast briefly until they become slightly firmer and lightly coloured. Fresh almonds contain more moisture than dried almonds, so they will remain somewhat softer.
• Green almond pesto – Blend the fresh kernels with basil, garlic, Parmesan cheese, olive oil, and a little lemon juice. They make a milder, fresher pesto than dried almonds.
• Fresh almond salad – Slice the young kernels and combine them with ingredients such as tomatoes, cucumber, feta or goat’s cheese, mint, lemon, and olive oil.
• Pickled in brine – This works particularly well when the whole fruit is still young and fairly tender. Place the almonds in a salt-water brine with, for example, lemon peel, garlic, bay leaves, and herbs, and leave them to pickle. The result is somewhat similar to olives or other pickled vegetables.
• With honey and yoghurt – Roughly chop the fresh white kernels and serve them with thick yoghurt and honey. A little lemon or orange zest is also delicious.
• Fresh almond milk – Remove the kernels from their shells, blend them with cold water, and strain the mixture. Fresh almonds produce a particularly mild and creamy flavour.