Almond, Whole Blanched

Whole Blanched Almonds

Almonds are considered one of the most popular, dense and meaty nuts, but did you know the edible part of an almond is actually not a nut at all?

Scientifically known as Prunus dulcis, the name almond refers to both the tree and the seed, originating in Mediterranean climates of the Middle East and Southern Asia. The almond seed inside is called a drupe, which is wrapped in an outer hull or skin and hard shell. Our whole blanched almonds are simply naked; the outer skin of the almond has been removed.

Blanching enables the skin to be stripped off the almond. The skin can be removed either by soaking overnight or boiling the whole kernel for a short amount of time. Both methods soften and loosen the hull so it can be easily removed to reveal the white almond seed inside.

Mount Hope also offers blanched almonds in sliced and slivered varieties. We have even more varieties with the skin on. These whole blanched almonds come in handy for baking and making almond flour in a blender or food processor.

Blanched almonds versus ‘natural’ (with skin still on) will come down mostly to visual preference. Either way, almonds add great nutrients to your dishes including B vitamins, Vitamin E, folate and potassium, plus essential minerals calcium, copper, magnesium, zinc, iron and phosphorus.