Almond trees are native to Iran and the countries around it, but they are grown all over the world. Almonds are one kind of nut that people often eat when they get together. Almonds are healthy, high-energy nuts with a better taste and longer shelf life if they have tasty skin. Most of this type of kernel is grown in Khorasan Razavi. Almonds are grown in a lot of places around the world, but Spain and the United States have the most. Iran is fifth on the list of places that make almonds. There are different kinds of almonds, which can be put into three main groups: Sangi almonds, Mamara almonds, and Kaghzi almonds, which have a papery skin. You can get the almond kernels by breaking the skin. Almonds can be bought either with their skins on or without. Iran also makes a lot of almonds, which are shipped to other parts of the world. This fruit is easy to find and is used a lot in Iranian cooking. The almond fruit is between 3.5 and 6 cm long. Almonds are not nuts, but rather the shafts of trees (plum fruit). The outside of the fruit is soft and fleshy, like a plum or a cherry. This is called the body, and it is rough, leathery, and green-gray. A mesh, the stiff, wooden shell is inside the body. Almond kernels are the edible seeds that are found inside the shell. Most of the time, there is only one seed here, but there are also times when there are two seeds. When fruit is ready to be eaten, the skin cracks and pulls away from the hard skin. The fruit then falls off the tree and lands on the ground. You can eat sweet almonds as a snack or mix them with other nuts. Sweet almonds can be used with many other foods to make snacks, drinks, cakes, desserts, and appetizers. It can also be used to make some foods and desserts look nicer. Almonds are grown in the cities of Najafabad and Saman, which are close to the provinces of Chaharmahal and Bakhtiari. Almonds from Iran are usually picked in September and October. 
Fresh almond fruit
In places where there are a lot of almond orchards, green almonds are a favorite snack. They are becoming more and more accessible as you move away from the almond trees. The fuzz on the outside may feel familiar because almonds and peaches are related plants. These fuzzy green ovals can be eaten, but most people don't because the shell tastes a bit bitter. More traditionally, the green almonds are cut open and the soft, slightly gelatinous embryonic almonds in the middle are popped out and eaten. These are the best part of these unusual treats. Green almonds taste like almonds, which is not a big surprise. They taste especially good when dipped lightly into sea salt. As mentioned above, their main appeal is their soft-but-firm texture that is just a little bit gelatinous and gives you a sense of the nut it will become. As the season goes on, green almonds get firmer. Early ones can be clear and feel almost like grapes, while later ones look milky and feel more like soft almonds when you bite into them. Almond orchards are needed to grow green almonds, and most of the almond orchards in the United States are in California. When green almonds are in season, Californians can buy them at farmers’ markets. Others will have to look for them in specialty stores that bring them in. They are getting a steady following, so keep your eyes open. If they aren't there yet, they may come to you. Most food traditions come from places where almonds are grown, especially the area around the Mediterranean Sea. Right now, American chefs are taking their cooking to new places by using green almonds. Many chefs cut the pods up and put them on salads as a decoration. I cook sliced green almonds in butter and serve them on top of pan-fried cod with a sauce made of capers and fresh tomatoes. Using a mandolin or a truffle cutter makes paper-thin oval slices that are all the same size. I cook sliced green almonds in a sugar syrup that isn't too sweet. These green almond slices look so pretty and crunchy on top of a bowl of vanilla ice cream. Don't wait if you want to try cooking with whole green almonds, because you can't slow down or stop the nut's natural process of maturing. Even when kept in the fridge, these nuts continue to get harder and more mature. Green almonds can be eaten whole until about the middle of May. Green almonds can be found at farmer’s markets in places like California, which grows more than 80% of the world's almonds. 
Almond fruit manufacturing process
Almonds were one of the first fruit trees to be grown by humans because a grower could make beautiful almonds from seeds. So, even though this plant doesn't grow well from suckers or cuttings, it could have been domesticated before grafting was invented. Almonds may have been tamed as early as the Early Bronze Age (3000–2000 BC), when they were found in archaeological sites in Numeria, Jordan. Almonds were also found in the tomb of Tutankhamun in Egypt (around 1325 BC). The fruit was probably brought there from the Levant. Of the European countries the Royal Botanic Garden Edinburgh. Green almonds are just unripe almonds. If you leave them on the tree, the soft, fuzzy green part will slowly turn into the hard brown shell that protects an almond when it's ready. If they are picked too soon, there isn't much of an "almond" inside yet. If they are picked too late, the shell has hardened and is no longer edible. That means green almonds are best during a 6- to the 8-week window in the spring, usually from April to early June in California. Green almonds are a great snack to keep on hand. You can dip them in salt or sugar if you want to. If that doesn't give you enough green almonds, try putting them in salads. They go well with sweet spring peas or little gem lettuces in particular. You don't have to blanch and peel green almonds to use them in Spanish white garlic almond soup, which is another great way to use them. Or, make pickled green almonds to keep their delicate taste around for a bit longer. After they are picked, fresh green almonds can be kept at room temperature for a few days. Wrapping them loosely in plastic and putting them in the fridge will make them last a little longer, but not by much. In reality, though, green almonds are one of many spring treats that are at their best the closer they are to being picked. If you get an invite to walk through an almond orchard at the end of April, take it. 
Fresh almond fruit wholesaler
Almonds are native to the Middle East, from Syria and Turkey in the west to Pakistan in the east, where the climate is the Mediterranean. In the past, people moved it along the shores of the Mediterranean to northern Africa and southern Europe. More recently, it has been moved to other parts of the world, including California in the United States. In parts of the Levant, you can find the wild version of almonds that have been tamed. Almonds were first brought into the home when the sweet ones were chosen from the many bitter ones that grew in the wild. It is not clear which of the almond's wild ancestors led to the domesticated species. The species Prunus fenzliana may be the most likely wild ancestor of the almond. This is because it is native to Armenia and western Azerbaijan, where it was likely domesticated. Early farmers grew different kinds of wild almonds, at first by accident in their garbage piles and then on purpose in their orchards. People eat green almonds in different ways, depending on their culture, where they live, and what stage of growth the fruit is in. If you grew up in the Middle East or Turkey, you might have eaten the pods whole when they were young and soft. They are sour and a sign of the first green fruit to show up. When they are very young, green almonds have a taste that is sharp and acidic. They are crunchy like celery and taste like fresh lemon. A short time later, they taste like a cross between an uncured green olive and a fresh pea pod. Some people put green almonds in salt water. The Portuguese eat the pods as a whole. 
People often use almonds to make stews, like the rich lamb stew you might find in Provence, France, where almonds grow. By the end of April, an almond that looks like jelly forms inside the pod. You can crack the fuzzy shell with your teeth and eat the juicy nutlet inside, which is now a bag of clear jelly inside a thin skin. By the end of May, the green pod is too tough to eat and the almond inside is too bland to taste good. Depending on the weather and how much sun there is in June, the nut will harden into a "green almond," which is nea w nut. French and Spanish chefs love these fresh almonds, especially later in the summer when they taste creamy and can be shelled to make almond milk.