Why the nut is a fruit

Botanically speaking, almonds are not nuts, even though they are often referred to as such. Almonds are the seeds of stone fruits, more precisely the kernels of the fruit of the almond tree.

The almond tree belongs to the rose family and is therefore related to other stone fruits such as cherries, peaches and plums. The fruit of the almond tree has a hard shell that encloses the seed. This seed is the almond that we eat.

In contrast to nuts, which are nuts, stone fruits have a fleshy outer shell that surrounds the (hard) kernel. In the almond, however, this fleshy shell is dry, which is why it is considered a nut - but is actually a fruit.

But before the inside of the almond enchants us, the delicate blossoms delight us: it is a truly enchanting sight when the white and pink blossoms transform the island into a winter wonderland. The colour of the blossoms depends on various factors, such as the variety of almond tree and the ripeness of the blossom. Young blossoms are usually white, while older blossoms can develop a pink colour. This is because the petals change over time and develop pigments that give them a pink colour. There are also different varieties of almond tree that can have different flower colours. Some varieties have naturally white flowers, while others have pink flowers. Both colours can be found in Mallorca.

Great variety of flavours

The almond is to Mallorca what wine is to Bordeaux. The almond is an integral part of agriculture and the local cuisine. There are around 200 different types of almonds on the island, including the well-known Desmayo and Largueta varieties, which belong to the sweet almond family (Almendra Dulce). Bitter almonds (Almendra Amarga) are less common on Mallorca than sweet almonds: They contain amygdalin, which is poisonous in large quantities, which is why they are not eaten raw.

The Desmayo is a traditional Spanish almond variety, known for its soft centre and sweet flavour. It is grown in Mallorca as it is well adapted to the Mediterranean climate. However, it is more sensitive to weather conditions and pests, which makes it more difficult to grow. Incidentally, the name ‘desmayo’ (Spanish for ‘fainting’) comes from the tendency of the branches to bend downwards under the weight of the fruit.

The Largueta can also be found on the island, although it is more common on the Spanish mainland (for example in Catalonia and Aragon). As the name suggests, the Largueta is an elongated almond with a hard shell and intense flavour. Its elongated shape makes it particularly suitable for making caramelised or chocolate-coated almonds.

Harvest time: work before pleasure

Before we can savour the delicious fruit in its many varieties to our heart's content, the harvest has to be brought in. The almond harvest in Mallorca usually begins at the end of August and can last until October. The exact time depends on various factors, such as the variety of almond, the weather and the respective region of the island. In general, as soon as the outer green skin of the almond bursts open and the hard shell becomes visible, the almond is ripe for harvesting.

Traditionally, almonds were harvested by hand. The farmers climbed the trees and knocked the almonds off the branches with sticks. A net or cloth was spread out under the trees to catch the falling almonds. They were then picked up by hand and spread out to dry.

Today, almonds are mostly harvested mechanically. The trees are shaken by special machines so that the almonds fall to the ground. They are then collected with tractors and trailers. 

After harvesting, the almonds are usually dried in large facilities and their shells are removed to expose the edible kernel. The almonds are then sorted and further processed - depending on their intended use, they are peeled, roasted or processed into almond products such as flour, oil or turrón.

Almonds can be much more than just tasty

As small as the almond is, as large is the variety of products made from it. 
One of the island's best-known almond products is Gató de Almendra, a moist almond cake that is traditionally served with a scoop of almond ice cream. Equally popular is turrón, a sweet speciality made from almonds, sugar and honey, which is particularly enjoyed at Christmas time. Turrón is similar to nougat and is mainly made from almonds - whole or ground, honey and sugar.

Mallorcan almonds are also an indispensable snack: ametlles garapinyades, roasted almonds, are freshly prepared at markets and street festivals and spread their irresistible aroma. 

In addition to sweet treats, almonds also have many uses in the kitchen and cosmetics. Almond oil, a high-quality, aromatic oil, is valued both in fine cuisine and in skin care products.

Almond milk is a creamy, plant-based alternative to cow's milk and is particularly popular with vegans and people with lactose intolerance.
Almonds are also indispensable in the bakery. Almond flour offers a gluten-free option for cakes, biscuits and breads, while almond cream, a sweet mixture of almonds, sugar and milk, is used as a spread or ingredient for delicious desserts. The almond also tastes great as a liqueur. The almond perfume is also very popular with visitors to the island - so you always have the scent of the island with you.