Indian Almond

The fruits have a tender skin, beneath which is a thin layer of edible, subacid flesh. The nuts enclosed in this have thick, corky shells, which are difficult to crack; but the slim kernels, white inside a pale brown skin, have a good, delicate flavour and repay the effort of extraction. They are eaten raw or roasted. About half the kernel, by weight, consists of a pale oil similar to true almond oil; and this also has a pleasing flavour.