green almonds stage two

17, June

Today I went to my favourite Lebanese shop in London, Zen in Moscow Road, to shop for a lunch I am cooking for friends on Sunday. I love going there, especially at this time of the year because of all the seasonal produce they bring in from the home country. Not quite locavore but irresistible. They had green almonds although they were no longer fresh enough to eat whole but still tender enough to crack them easily and eat the nut inside which by that stage (stage two as I like to call it) is no longer milky and gelatinous but fully formed and crunchy, and very fresh tasting. I normally crack them open with my teeth but it may be safer to use a nut cracker!

Here is what the nut looks like inside the shell, and as you can see the hard shell is still thin and fairly soft.

And here is the almond peeled. Totally scrumptious and even though I often soak dried unpeeled almonds to rehydrate them and make them taste as if they were fresh, they are never as tender and as fresh tasting as when they are at stage two. If you like the sound of these almonds, I suggest you go to Zen, or any other Middle Eastern store for that matter, to buy some. The season will not last very long!

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green almonds stage two

17, June

Today I went to my favourite Lebanese shop in London, Zen in Moscow Road, to shop for a lunch I am cooking for friends on Sunday. I love going there, especially at this time of the year because of all the seasonal produce they bring in from the home country. Not quite locavore but irresistible. They had green almonds although they were no longer fresh enough to eat whole but still tender enough to crack them easily and eat the nut inside which by that stage (stage two as I like to call it) is no longer milky and gelatinous but fully formed and crunchy, and very fresh tasting. I normally crack them open with my teeth but it may be safer to use a nut cracker!

Here is what the nut looks like inside the shell, and as you can see the hard shell is still thin and fairly soft.

And here is the almond peeled. Totally scrumptious and even though I often soak dried unpeeled almonds to rehydrate them and make them taste as if they were fresh, they are never as tender and as fresh tasting as when they are at stage two. If you like the sound of these almonds, I suggest you go to Zen, or any other Middle Eastern store for that matter, to buy some. The season will not last very long!

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green almonds stage two

17, June

Today I went to my favourite Lebanese shop in London, Zen in Moscow Road, to shop for a lunch I am cooking for friends on Sunday. I love going there, especially at this time of the year because of all the seasonal produce they bring in from the home country. Not quite locavore but irresistible. They had green almonds although they were no longer fresh enough to eat whole but still tender enough to crack them easily and eat the nut inside which by that stage (stage two as I like to call it) is no longer milky and gelatinous but fully formed and crunchy, and very fresh tasting. I normally crack them open with my teeth but it may be safer to use a nut cracker!

Here is what the nut looks like inside the shell, and as you can see the hard shell is still thin and fairly soft.

And here is the almond peeled. Totally scrumptious and even though I often soak dried unpeeled almonds to rehydrate them and make them taste as if they were fresh, they are never as tender and as fresh tasting as when they are at stage two. If you like the sound of these almonds, I suggest you go to Zen, or any other Middle Eastern store for that matter, to buy some. The season will not last very long!

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