When you think of nuts, almonds probably come to mind first. Perhaps you remember soaking them overnight and munching on them every morning, or maybe you’ve gifted a box to everyone you know during the festivities. But here's the twist in the tale: almonds aren't nuts at all! They belong to the intriguing category of drupes, the same family as olives and plums!

Fitting food into categories is tricky business—tomatoes and avocados grow like fruit but taste like vegetables, and watermelons, believe it or not, are actually berries! Even peanuts, those trusty snacks, are imposters in the nut world–they are legumes in disguise! So, let’s start with the basics.

So what is a nut?
First things first. A true nut is a hard-shelled pod that contains both the fruit and seed of the plant. In this case, the fruit does not open to release the seed to the world. This is why nuts are also called “dry fruits”.

How is a drupe different?
Now a drupe, on the other hand, is a stone fruit with a fleshy, outer part surrounding a shell with a seed inside. The drupe or stone fruit category includes peaches, plums, cherries as well as cashews, coconuts and pistachios. This often becomes confusing because some of them are colloquially still referred to as ‘nuts’.

Are there different kinds of almonds around the world?
Yes! Almonds offer different tastes, sizes and even oil content. California almonds are globally renowned for their toasty and woody taste; making them a popular choice for snacking and baking. In contrast, Spanish Marcona almonds are known for their buttery richness. Mamra almonds, grown in Iran and Afghanistan, are the most expensive variety of almonds, known for their plump shape, superior quality and taste; making them a favourite among almond connoisseurs. In the Mediterranean, you would find almonds with a slightly bitter taste as well.

Almonds may have a secret identity as drupes, but there's no disguising their deliciousness and nutritional value. From auspicious beginnings to quick snacks, almonds and their variety of uses have left an indelible mark on culture and cuisine.