Padres almond,

Nuts & Seeds

This award-winning display showcases the Padres almond, a California-grown variety known for its hard shell, uniform shape, and rich nutty flavor. Almonds are one of California’s most valuable specialty crops, contributing over 80% of the world’s almond supply — celebrated for their versatility in food, oil production, and nutrition.

Quick Facts:

Type: Tree nut (stone fruit relative of peach & apricot)

Scientific name: Prunus dulcis

Variety: Padres Almond

Shell type: Hard shell (protects kernel and enhances storage life)

Color: Pale tan with speckled texture

Flavor & Texture:

Taste: Mild, buttery, and slightly sweet

Texture: Firm and crunchy when roasted

Oil content: Moderate, ideal for roasting and snacking

Culinary Uses:

Whole or sliced: Used in baking, trail mixes, or as a topping for salads and cereals

Almond flour: Gluten-free alternative for pastries, pancakes, and cookies

Almond butter: Protein-rich spread

Almond milk: Dairy-free alternative

Oil: Used in both cooking and skincare

Nutritional Highlights:

Excellent source of vitamin E, magnesium, and healthy fats

Rich in plant-based protein and fiber

Supports heart health and cholesterol balance

Low in carbohydrates — great for low-glycemic diets

Farming & Harvesting Notes:

Region: Central Valley, California

Harvest season: Late summer to early fall (August–October)

Climate: Prefers hot, dry summers and mild winters

Harvest method: Mechanical tree shakers loosen nuts, which are dried and shelled

Pollination: Most varieties are cross-pollinated by honeybees