The Mallorcan almond is a fruit of the almond family (Prunus Amygdalus) destined for human consumption and protected by the Indicación Geográfica Protegida. This fruit is eaten in two ways with different characteristics:
- Crude: This is with or without the almond’s skin. Without the skin is characterized by its matte, white mean with a smooth texture. It has a slightly sweet flavor and a very storing aroma. With its skin, it will look brown and have a rough texture.
- Toasted: The toasted almond, which is roasted, has a vanilla-brown color, a hard texture, and a shiny appearance. It has a slightly sweet flavor with a touch of bitterness because of the toasting. If it still has the skin on it, it will have a dark brown color and it will be easy to break.
The almonds are sold in bundles of identical nuts, and they never exceed 25 kg (55 lbs.). The Mallorcan almond is differentiated by its special properties: a high lipid content, a percentage of oleic acid that is greater than or equal to 88%, and fatty acids with a low melting point that are blended during chewing. They are sold whole, healthily, dry, clean, and of a superior caliber at a maximum of12 mm around the center. And there are never any marks from fungi, parasites, insects, or strange smells or flavors.