About AlmondsMany people believe that the almond is a nut, when in all actuality it is a drupe (which is technically a type of fruit). The English word almond is derived from the French amande, which in turn is a derivative of the old Latin word for almond amygdalus meaning "tonsil plum."
The almond tree is a deciduous tree which can grow as high as 10 meters. The leaves of the almond tree are broad and serrated, and the sprouting flowers seen in early spring are either white or pale pink. By the time autumn comes (some 7-8 months after flowering), the almond is mature, ripe, and ready to be harvested.
Almond trees become productive and begin bearing fruit after five years. The fruit is mature in the autumn, 7–8 months after flowering.
Many times, almonds are toasted before eating; other times they are simply eaten raw. However, there are a wide variety of culinary uses for raw almonds, as well. It is most commonly sprinkled on ice cream sundaes or other desserts such as marzipan, French macaroons, and even more. Almonds can even be processed into "almond milk", which is ideal for vegans and those that are lactose-intolerant, and the drupe can be used to produce "almond syrup". Additionally, the oil of sweet almonds may even be used as a substitute for olive oil.
To complement its wide variety of uses, raw almonds also have a great deal of nutritional value, too. A handful of almonds (28 grams/one recommended serving) are enough to provide the human body with high levels of Vitamin E, magnesium, and fiber, apart from being a great source of monounsaturated fat, protein, potassium, and even calcium.