The almond purchased in a store is not a true botanical nut but the seed found inside a fruit known as a drupe. This classification places the almond in the Prunus plant family, alongside peaches, cherries, and plums, which are all stone fruits. The visual journey of the almond from a delicate flower to a harvest-ready seed involves a complete transformation of its outer layers. Understanding this progression is necessary to recognize what the almond looks like while still attached to the tree.
From Flower to Fuzzy Green Fruit
The almond tree begins its annual cycle in late winter or early spring with a display of blooms across the orchard. These flowers are white or pale pink, similar to the blossoms of a cherry or peach tree. This early bloom attracts pollinators, primarily bees, which are necessary for fertilization.
Following successful pollination, the petals drop away, and the tiny, developing fruit begins to form. This immature fruit quickly develops a covering of fine, grayish-green fuzz, resembling a miniature, fuzzy peach. At this early stage, the small, oval fruit offers the first visual indication of the almond’s presence on the branch.
The Developing Hull
Throughout late spring and early summer, the small, fuzzy green fruit rapidly increases in size, reaching its full length by late April or May. This outer layer is botanically referred to as the hull, which serves as a thick, leathery, protective covering for the developing seed inside. The fruit maintains a vibrant green color during this phase, closely resembling a firm, unripe apricot or a small, oblong peach.
Within this moist hull, the hard, light-brown shell begins to form around the edible kernel. The entire structure, measuring approximately one to two inches in length, hangs closed on the branch, completely concealing the familiar seed from view. The almond kernel is initially a soft, gelatinous substance before it solidifies and hardens through the summer months.
The Split and Maturity
The most dramatic visual change occurs in mid-to-late summer, signaling that the almond kernel has matured and is ready for harvest. This stage is called hull split, or dehiscence, where the hull naturally dries out and opens. The split begins as a distinct crease along the suture line of the fruit, often starting in the upper, sunniest parts of the tree canopy.
As the hull dries, its color shifts from bright green to a duller, leathery brown or straw color. The split widens, causing the hull to peel back and curl away from the seed, exposing the hard shell beneath. This revealed shell is light brown and possesses a distinct, netted texture, which is the familiar outer layer of an unshelled almond. The mature, shelled almond hangs openly from the branches, partially visible inside the drying, split hull, allowing the kernel to continue drying and hardening in the air before harvest.