The green almond is the immature, whole fruit of the almond tree (Prunus dulcis), picked in spring while the drupe is still soft, downy and grass-green — long before the woody shell and hard nut inside have formed. Eaten skin, flesh, jelly-soft kernel and all, it is crunchy, intensely sour and faintly bitter, tasting of green apple, cut grass and fresh almond, and is traditionally dipped in salt as a springtime snack across the Middle East and Mediterranean.