Green Almonds

I felt lucky to have gotten my hands on some green almonds this year.

I like to eat them whole -- they taste kind of like unripe nectarines, and I mean that in a good way -- but it's fun to open them up and have the delicate (mostly filled with liquid) young almond by itself. I've had them chopped up and added to salads, and I've read that they should be enjoyed with prosciutto and white peaches, but it'll be a while before white peaches are in season here.  If I happen to find any more this year, I'll try cooking them in olive oil with lemon and salt.