Prunus dulcis Aï - Almond Tree

Prunus dulcis Ai, from Organic Agriculture, is a fruit-bearing and ornamental tree, highly valued for its fruit and its exceptional blossom in late winter. It produces elongated, flattened, fuzzy, green fruits which turn beige when ripe and are approximately 5 cm (2in) long. Under the flesh is a woody stone with a soft shell that contains the almond. The 'Ai' variety produces a wide and flat almond (kernel), of excellent sweet flavour, which can be consumed fresh in July. It is more commonly consumed dried, after harvesting, from mid-September, when the green and fuzzy fleshy envelope, called the hull, opens. The almond has a very long shelf life when dried. It has a multitude of culinary uses. Its nutritional qualities are remarkable. The tree is hardy but its early flowering, from late February to mid-March, does not tolerate frost. To obtain a good fruit set, it will need to be given a prime location. In addition to its splendid flowering, the flowers produce a high-quality nectar, sought after by bees. This vigorous variety of almond tree with fairly rapid fruiting and slow growth, has a lifespan of between 50 and 80 years. It is sensitive to frost and prefers a warm, sunny, and sheltered location. It is resistant to fungal diseases, particularly brown rot, but susceptible to scab.

Prunus dulcis or amygdalus (Common Almond) is a fruit tree belonging to the Rosaceae family that originated in Central or Western Asia. The almond tree was cultivated early on in the Greek islands and then throughout southern Europe and North Africa. It was introduced to the Midi region in the 5th century BC, but its development only took off in the Middle Ages. The almond tree was introduced to the United States in the 19th century, and California has become the world's leading producer. In the Prunus genus, it is closely related to cherry, apricot, and peach trees. The fruit is commonly called an "almond" just like the edible seed contained within the shell, which is also called a kernel.

The Ai variety has been cultivated since the 19th century in the Aix-en-Provence region and in Vaucluse. It forms a tree with an upright frame and spreading branches, reaching 5 to 7 metres (16 to 23 feet) high with a diameter of about 4 to 6 metres (13 to 20 feet). Its habit is suited to free forms on half-standards or low goblet forms. Its deciduous foliage is composed of lanceolate, finely toothed, 8 to 12 cm (3 to 5in) long and 3 to 4 cm (1 to 2in) wide, often pendulous, dark green leaves which take on autumnal yellow-brown hues before falling. Flowering occurs in February-March. The nectar-rich, white, 3 to 4 cm (1 to 2in) diameter flowers, appear singly or in pairs before the leaves, on the previous year's branches. They can be destroyed by frost at temperatures of -2 to -3°C. This early flowering makes it less viable further north. The flowers cover the entire tree and give the almond tree a remarkable elegance in late winter. It is hardy down to -20°C. This variety is self-sterile or self-incompatible, the flowers cannot self-pollinate. This is why the presence of other almond varieties flowering at the same time nearby is necessary. For example, the Texas, Ferragnes, and Ferraduel varieties are suitable for cross-pollination, thus increasing the number of fruits.

Only the almond (kernel) contained in the shell is edible. The fruits of Prunus dulcis Ai are harvested either milky, from July for consumption as fresh almonds, or from mid-September when the case cracks and begins to open, for use as dried almonds. Fresh almonds are hand-picked. They will only keep for a few days. In the mouth, they are juicy, astringent, and slightly milky. Eaten plain, they have a delicate and distinct taste. They can be used to make plant-based milk. In cooking, they pair very well with savoury dishes such as tagines, salads, or pastries. To harvest dried almonds, simply collect the shells from the ground, if necessary shake the tree branches to help the operation, then dry them in the sun for several days. Once removed from its case, the woody shell, which contains the almond, can be stored for up to a year in a well-ventilated, cool place. In cooking, almonds can be used in various forms: whole, roasted, sliced, crushed, as a paste, in milk or cream, for many culinary uses. They are an oily nut, which can sometimes cause allergic reactions. Almonds are used in cosmetics, particularly for their soothing and moisturising oil.

Almons are rich in fatty acids, vegetable proteins and fibre and offer a complete nutritional profile with the presence of vitamins (B and E) and minerals (calcium, magnesium, manganese, copper, phosphorus, iron, and potassium). They are a healthy choice to include in a varied and balanced diet. 

Like many fruit trees, almond trees prefer light, deep, and well-drained soils, even limestone. They do not tolerate excess water or heavy, compact soils. They prefer full sun and shelter from drafts and cold winds. A south or southwest exposure is ideal. To obtain fruits, it is imperative that the blossom does not freeze, which limits almond cultivation to climatic zones governed by a Mediterranean climate with short winters like southern China, southwestern North America (California), South America (central Chile), South Africa, and Australia. With a wide range of almond varieties, it is easy to find one that suits.