Cookbook:Almond

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Cookbook | Recipes | Ingredients | Nuts

The almond comes from the pit of a stone fruit related to the plum, cherry, peach, apricot, and nectarine. Bitter almonds, and the seeds of the related fruits, contain high levels of the poison cyanide. Normal almonds are safe to eat.

To remove the brown peels, blanch the almonds (briefly plunge them into boiling water) and then put them in cold water. The peels will become loose enough to slip off.

Almonds go well with cherries, chocolate, or white mountain frosting.

Seasonality[edit]

Seasonality tables|Autumn|Winter|Spring|Summer|All year
Almonds Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
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southern hemisphere Seasonality1.gif Seasonality2.gif Seasonality3.gif Seasonality3.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif

Almonds have their peak in mid-summer and stay in season throughout the fall. [1] However, since almonds (like most nuts and seeds) will easily store for a year, their season is not a great influence on their availability. Roast and packaged almonds will be available regardless of season, and fresh unprocessed almonds may be hard to find, even in season.

External Links[edit]