Harvesting Almonds: Hulling, Drying, Storage and Kitchen Uses

Once an almond tree has produced a mature crop, timing and handling determine whether the nuts store well and taste their best. This guide focuses on harvest readiness, hulling, drying, storage, and practical kitchen uses. For selection, planting, irrigation, pruning, and orchard care, use the complete almond-growing guide.

When Are Almonds Ready to Harvest?

Almonds mature as the outer green hull splits, dries, and begins separating from the shell. Timing varies by cultivar, location, weather, irrigation, and position within the canopy. Do not judge an entire tree from one early-splitting hull.

Check nuts from several parts of the canopy. Harvest when most of the crop has reached the appropriate hull-split and drying stage, while accounting for weather and pest pressure. Product-specific harvest information should come from the current cultivar details and grower guidance.

How to Harvest Almonds

1. Place a clean tarp, sheet, or collection surface beneath the canopy.
2. Remove mature nuts by hand or gently shake appropriate branches without damaging bark or next season’s fruiting wood.
3. Collect nuts promptly rather than leaving them on damp soil.
4. Separate obviously moldy, insect-damaged, rancid-smelling, or otherwise compromised nuts.
5. Move the crop to hulling and drying as soon as practical.

Protect ripening crops from birds and other animals using methods appropriate for the site. Any netting must be installed and monitored so it does not entangle wildlife or damage the tree.

Remove the Hulls

The hull is the outer fleshy layer surrounding the hard shell. Remove it soon after harvest. A mature, dry hull should separate more easily than an immature one. Wear gloves if the hulls stain or irritate your skin, and discard damaged or decaying material rather than adding it to food-storage batches.

Do not confuse hulling with shelling: after the hull is removed, the edible kernel remains protected by the hard shell.

Dry Almonds Thoroughly

Spread hulled, in-shell almonds in a shallow layer on clean screens or trays in a dry, shaded, well-ventilated area protected from rain, animals, dust, and contaminants. Turn them periodically so air reaches the crop evenly.

Drying time depends on humidity, temperature, airflow, nut moisture, and layer depth. Do not rely on one universal number of days. Before storage, shells and kernels should be thoroughly dry, without softness, visible mold, condensation, or off odors.

Store Almonds for Quality

Once fully dry, store almonds in clean, food-safe containers protected from moisture, heat, light, insects, and rodents. In-shell nuts generally retain quality longer than shelled kernels. For longer storage, use cooler conditions and airtight packaging appropriate for food.

• Label containers with cultivar, harvest date, and storage date.
• Do not mix a new crop with older nuts until both have been inspected.
• Check stored nuts periodically for moisture, insects, mold, or rancid odors.
• Discard questionable nuts rather than tasting them to determine safety.

Shelling and Blanching

Crack only the quantity needed if the rest will remain in longer storage. To remove almond skins for a recipe, briefly blanch kernels in hot water, drain, cool enough to handle, and slip off the skins. Dry the blanched kernels before further storage or processing.

Almond Flour

Almond flour is made from finely ground kernels, commonly blanched for a lighter texture. Work in short pulses so the nuts do not release enough oil to become almond butter. Use the flour promptly or store it cold in an airtight container.

Almond Butter

Process dry roasted or raw kernels in a suitable food processor until the texture progresses from crumbs to a paste. Pause as needed to prevent overheating and follow the appliance instructions. Store the finished butter safely and refrigerate when appropriate for the recipe and storage period.

Almond Milk

Homemade almond milk is commonly prepared by soaking kernels, blending them with clean water, and straining. Because it lacks commercial preservatives and heat treatment, make small batches, refrigerate promptly, use clean equipment, and follow a reliable food-safety recipe.

Other Kitchen Uses

• Toast kernels for snacks or toppings.
• Use chopped almonds in baked goods, salads, grain dishes, or sauces.
• Grind small quantities for crusts or coatings.
• Use almond pulp from strained beverages only when handled and stored safely.

Harvest and Storage Mistakes to Avoid

• Harvesting the entire crop based on one split hull
• Leaving nuts on wet ground
• Storing almonds before they are fully dry
• Drying in deep piles with poor airflow
• Mixing moldy or insect-damaged nuts into sound batches
• Storing shelled kernels in warm, humid, or open conditions
• Using old or questionable nuts in processed foods

From Orchard to Kitchen

For the complete tree-care pathway, read How to Grow Almond Trees and watch the Growing Almond Trees Video. Browse current almond trees when planning a home orchard.

Bottom Line

Harvest almonds as hulls split and nuts mature, remove hulls promptly, dry the in-shell crop with strong airflow, and store it away from heat and moisture. Good post-harvest handling protects the work invested in the tree throughout the season.

Related Fruit Tree Resources

Content role: Supporting guide · Topic: Nut trees

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