The almond is a species of tree native to the Middle East and South Asia. “Almond” is also the name of the edible and widely cultivated seed of this tree. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached).


While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. In Greece, ground blanched almonds are used as the base material in a great variety of desserts In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets.

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Growing Regions:

In Australia the main production area is the Riverlands region of South Australia.


Almonds are harvested between late February and May. Some are sent to market for fresh consumption, but most if the crop is processed stored and shipped through out the year.

Strawberry-Spinach Salad


1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste


Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.


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