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Almond

a nut-like fruit produced by a tree by the same name

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A Quick Tip by Raederle

  • Sep 18, 2010
Raw almonds can be used to make raw almond milk at home, which is easy to make, healthy and delicious. A healthy alternative to milk, soy, and store-bought non-raw nut milks.
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More Almond reviews
Quick Tip by . July 24, 2011
posted in Green Living
My favorite kind of nut. Raw almonds have a kind of unsugared sweetness to them, but I prefer to roast my almonds. They're crunchy that way, and the taste can be complimented by salt and honey dipping, just plain salt, or a good, sweet coating.
Quick Tip by . May 08, 2011
posted in Love Bites
Caption
The best almond I've ever had was in cocoa dusted chocolates bought in Switzerland under the brand Cadbury. But, I've never seen them anywhere in the world. Boy, I missed those cocoa-dusted almond chocolates! Sinfully delicious! 
Quick Tip by . November 06, 2009
posted in Healthy Lifestyle
My favorite nuts of all time, at one point I was really obsessed with them. I would eat anything that had almonds in it.
Quick Tip by . November 06, 2009
posted in Gourmand
I like raw, un-salted almonds. Just five will keep you energized and satisfy your hunger.
About the reviewer
Raederle Phoenix West ()
Ranked #651
Growing up I was sick so often that I barely lived. So, at seventeen I made a huge lifestyle change that brought me to the understanding of the importance of what we eat. I'd say at this point in my life … more
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Wiki

Although popularly referred to as a nut, the edible part of the almond is botanically not a true nut, but the seed of a drupe (a botanic name for a type of fruit), which consists of an outer hull and a hard shell with the seed inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are commonly sold shelled, i.e. after the shells are removed, or unshelled, i.e. with the shells still attached. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
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