Hi Jack. You could peek in an El Bulli book (if anyone near you has had the dough to buy one)... I think the 2003-2004 set... and read about how Ferran Adrià and his team use almonds in something like four/five different stages of maturation. :)
Because they are fresh the flesh is sweeter and more intense.
Blanch - boil for a minute or let stand in boiling water for up to 3mins - peel off the skins by pushing between thumb and forefinger then use as you would normally, ie make almond meal, slivered (do it while they're warm, it's easier), as almond paste or roast them etc.
Jack, I have to agree with you about the flavour -- the last time I had almonds this young, I thought they tasted slightly reminiscent of turps! They seem to need treatment to get rid of that aspect (different forms of cooking or other approaches). You have rather young ones by the look of it, so leaving them to dry and split will give you a more mature nut experience.
I ate these all the time when I was growing up. Along with raw apricots, peaches and plums. Dip them in salt and eat them as they are. It's sour but strangely addictive.
Hi All Well i have left them sitting out for a week and the flavour has softened a bit, definitely more of a bitter almond flavour now. I had some on a sping salad over the week end, gorgeous with peas, asparagus and other seasonal goodies at the moment. Fiddly, but an interesting addition. Jack
Stephanie Alexander tells me that the season is December and January, yet here they are. And a bargin at $7.99 a kilo. 
Hi Jack. You could peek in an El Bulli book (if anyone near you has had the dough to buy one)... I think the 2003-2004 set... and read about how Ferran Adrià and his team use almonds in something like four/five different stages of maturation. :)
ReplyDeleteThanks Duncan.
ReplyDeleteI have to say I was a bit disappointed, the flavour was more sappy then delicate almond flavour as I had read.
Jack
Because they are fresh the flesh is sweeter and more intense.
ReplyDeleteBlanch - boil for a minute or let stand in boiling water for up to 3mins - peel off the skins by pushing between thumb and forefinger then use as you would normally, ie make almond meal, slivered (do it while they're warm, it's easier), as almond paste or roast them etc.
No idea.
ReplyDeleteBut they are beautiful.
If you find out what to do with them let me know, we have a tree full of them on our nature strip!
ReplyDeleteJack, I have to agree with you about the flavour -- the last time I had almonds this young, I thought they tasted slightly reminiscent of turps! They seem to need treatment to get rid of that aspect (different forms of cooking or other approaches). You have rather young ones by the look of it, so leaving them to dry and split will give you a more mature nut experience.
ReplyDeleteI ate these all the time when I was growing up. Along with raw apricots, peaches and plums.
ReplyDeleteDip them in salt and eat them as they are. It's sour but strangely addictive.
Hi All
ReplyDeleteWell i have left them sitting out for a week and the flavour has softened a bit, definitely more of a bitter almond flavour now.
I had some on a sping salad over the week end, gorgeous with peas, asparagus and other seasonal goodies at the moment. Fiddly, but an interesting addition.
Jack
How fascinating I have never seen fresh almonds before, they are lovely.
ReplyDeletehi
ReplyDeletewash the fresh almonds and put some salt on it and eat it. It is so delicious with salt
I was just recently introduced to these delightful green buds.
ReplyDeleteWash,eat and salt them or let them stand for a week.
yummy