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It is the end of January, when the temperature begins to rise, the time when the island of Majorca is covered by a white and pink blanket of petals from the blooming almond trees, creating a spectacular landscape.

The main area of almond production on the island of Majorca, because of its microclimate, is the midwest area, including the municipalities of Marratxí, Bunyola, Santa Maria, Sencelles, Lloseta, and Selva, among others. Another area worth mentioning is the southwest and the municipalities of Manacor, Sant Llorenç and Son Servera. We recommend that you visit some of these routes in one of our vehicles or on a bicycle.

The almonds are harvested in late August and early September. The traditional method is by hitting the branches of the trees with wooden poles, causing the fruit to fall onto nets that have previously been placed on the ground at the base of the trees.

The Majorcan almond has a sweet flavor and contains more proteins, fatty acids and carbohydrates, thanks to its low wáter content due to the Mediterranean climate and the non-irrigated farming system on the island. Its primary component is oil, which can be as high as 60%. These properties make the Majorcan almond high-quality and specially recommended for pastry-making, and it forms part of the oldest culinary tradition on the island. It can be eaten raw or toasted. 

Some typical dishes made with this ingredient are ice cream, el gató (sweet cake eaten with ice cream or hot chocolate in winter), nougat candies or nuelas at Christmas time, and almond milk (a century-old recipe originally from the friars of Santa María del Camí). They are also used to prepare main courses such as escaldums, a kind of chicken stew.

Not only is the almond valued in gastronomy, but also for its highly nutritional properties, and the aroma of its flowers is used in perfumery and cosmetics, since they are used for making a number of products such as perfumes, creams, oils, soaps, etc. (all of which are available in perfumeries).

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