Çağla badem are unripe green almonds, a popular Turkish seasonal delicacy. These are young fruits of the almond tree harvested before ripening and hardening of the shell, usually during early spring. Their season is short, typically lasting from March to May. During this period, unripe almonds are widely available at markets and street stalls.
Unripe almonds have a soft, green, fuzzy skin, beneath which lies a tender, juicy, and slightly translucent flesh. Inside the fruit is a soft kernel that has not yet developed into a hard almond. Green almonds taste fresh, crunchy, and tangy with a slight hint of almond flavor. Their texture resembles firmer unripe peaches or apricots.
In Turkey, çağla badem are eaten raw, often sprinkled with salt. Many Turks consider seeing çağla badem at markets as a sign that winter has truly ended and spring has arrived.
Unripe green almonds are not exclusive to Turkey. They are also consumed in other countries in the Middle East and the Mediterranean. For instance, in Iranian cuisine, they are called chaghaleh badam and are also a popular seasonal delicacy. In Lebanon, Syria, and Jordan, they are known as loz akhdar. In Greece, green almonds are called achlada, in Spanish cuisine almendras verdes, in Italian cuisine mandorle verdi, and in French cuisine amandes vertes.
I had the chance to taste çağla badem several times at markets in different parts of Turkey, where local vendors were happy to let me try them. For me, green unripe almonds are an interesting experience, but they are a bit too tangy for my taste. Still, I believe their distinctive flavor and texture can easily win fans.
Bon appétit!
🇹🇷 Experience the true taste of Turkey! Subscribe to my newsletter and get a free comprehensive guide that will help you discover and enjoy authentic Turkish dishes and drinks during your journey.
