almond fruit fresh

The almond is a drupe, where the outer shell, green, mature dry and splits open to reveal a hard nut. The shell enclosing a kernel, which is the part of the fruit consumed. There are many varieties of almonds, including: 'Ai', which is an old variety Provencal. 'Avola', a variety of Italian origin, widely used for dragees. 'Ferraduel', a species that an almond flat, widely used for dragees. Highly educated in France. (About 30% of national production.) 'Ferragnès', a late flowering variety, widely grown in France. (About 60% of national production) 'Ferrastar is a variety of INRIA originally from the Ardeche, whose kernel is considered soft and fine. 'Lauranne', found in the Mediterranean basin and is a creation of the INRA. This is a relatively productive variety, giving an almond small arms. 'Marcona', a kernel of Spanish origin, widely used for sweets. 'Nonpareil' almond is an original California, widespread. 'Princess', a well-pollinating heirloom. It was the Greeks who, long ago, would have discovered the benefits of almonds, often called "Greek nut." His tree, the almond is highly anticipated for its very early flowering in February announced that the beautiful days with beautiful pink and white flowers. There are two kinds of almonds, sweet and bitter varieties. The bitter almond (Prunus amygdalus Amara) is that considered toxic. It contains a glycoside, which in the presence of water, turns into hydrogen cyanide, an extremely toxic and responsible for its bitterness. These compounds are found in the nuclei of peach or apricot. Extracted an essential oil of bitter almond which is treated to remove toxic elements when it is intended for food. The almond (Prunus amygdalus Dulcis) is the edible kernel that we know. It is usually eaten dried, it is still fresh edible when it is green and the hull is firm but still tender.