Fresh almonds

I’ve just harvested my first crop of homegrown almonds. Well, it’s probably stretching it a little to describe 13 almonds as a “crop”, but given that my trees have only been in the ground for 18 months, I figure I’m lucky to get any at all.

I’ve put in 40 almond trees here – 10 each of four different varieties: ‘403’, ‘CY750’, ‘Fabrin’ and ‘Monovale’. (They have such romantic names!) Most of them are in our windswept orchard, but I planted the ‘Monovale’ trees on the sheltered bank below our house. It has proved to be a wise decision (which, to be honest, was actually born of laziness; I just couldn’t be bothered lugging the last bundle of bare-root trees down to the paddock) because the ‘Monovale’ trees are now at least twice as tall and twice as healthy as their compatriots. Plus, in early spring, all I can see from the downstairs bedroom window is a cloud of pink blossom. Almond blossoms leave cherries for dead. Unfortunately, that early blossom is both a blessing and a curse, as the flowers are frost-tender. Six severe frosts in a row last year wiped out any chance of a crop from our other varieties out in the open.

Fresh almonds, as you can see from the photo, look like small unripe peaches. Some varieties split open when they’re ripe to reveal the brown shell around the kernel inside, but ‘Monovale’ doesn’t seem to do that. So, a couple of weeks back, I picked a trial nut and left it on the kitchen windowsill to dry. The fleshy outer part of the fruit slowly shrank and shrivelled until I could peel it off the hard-shelled nut. I took to that with a sledgehammer (mental note to self: buy a nutcracker) today and – wow – out popped a perfectly formed almond. And – double wow! – the flavour was incredible. It was as sweet as marzipan and as marzipan-y as, well, marzipan Christmas cake icing. Which, incidentally, is one of my all-time favourite flavours. Here’s hoping that by this time next year, I’ll be able to make my own.

You can order almond trees from garden centres for winter planting. Waimea Nurseries supplies two recommended varieties for home gardens – the dwarf ‘Garden Prince’ and ‘All-in-One’. Find out more at their website.

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5 thoughts on “Fresh almonds

  1. Your experience with almonds in a windy site sounds too familiar. We planted six trees six years ago and this year harvested six nuts! They struggle but we’re not ready to give up yet. A bigger loss to the gales that hit Golden Bay at the end of January was our complete pear crop (okay, a couple of dozen fruit) and most of the apple crop. I’ve decided not to thin young fruit anymore and see what we get after the wind and pukeko have been through the orchard.

    • Hi Tina,
      Six years ago! Crikey. I read on the net that almonds should hit full production in five years. Hope yours are just slow starters!
      When I planted our orchard I had two options: a sunny north-facing paddock that’s fairly sheltered but has no access to water; or a windy, south-facing paddock within reach of the hose. So had to go with the latter. A couple of the apple trees were blown out of the ground this summer. We’ve got as far as buying bigger stakes but haven’t got them in the ground yet.

      • Our whole property (1 hectare) is on pakihi soil which makes life interesting and gardening a challenge. We should probably give up on the almonds, stone fruit on the whole doesn’t do that well. Pipfruit on the other hand, does. I think the apples actually like the wind and we have no black spot at all, though I’m probably tempting fate to say that. I’ll be following the growth of your almonds with interest.

      • I must say, I’ve been amazed at how easy apples seem to be to grow. Our trees, which have only been in for 18 months, have kilos and kilos of fruit this season. We’re eating apple pies & apple shortcakes & flinging apples into savoury casseroles most days.

  2. Our two fig trees have the best crop of all the fruit, and they’re small enough to fling a net over. But the best bounty from our garden this year has been a bumper crop of eggplant, so many I’ve been giving them away, roasting then freezing and making brinjal pickle.

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