The season for green almonds spans only from mid-April to mid-June, so now’s the time to take advantage of this fleeting spring delicacy. Between its tear-drop shape and silver-green fuzzy exterior, a green almond looks like it came straight out of a fairytale. It bears little in common with the hard brown almond we’re familiar with, which is what the green almond will become at the end of the summer when it matures.

The season for green almonds spans only from mid-April to mid-June, so now’s the time to take advantage of this fleeting spring delicacy. Between its tear-drop shape and silver-green fuzzy exterior, a green almond looks like it came straight out of a fairytale. It bears little in common with the hard brown almond we’re familiar with, which is what the green almond will become at the end of the summer when it matures. Popped open, it reveals a tender interior with subtle fresh flavors, but if it’s early enough in the season, it can also be eaten whole (yes, that fuzzy shell is edible.) While the outer skin tastes like a bitter olive, the middle is sweet and sour, with a gelatinous young almond seed. Serve the olives whole, sprinkled with salt, with your aperitif, or slice them into pastas, salads, and stews.

By Lauren VanZandt-Escobar