The almond is the fruit of the almond tree, Prunus amygdalus. It is a drupe fruit with a hard endocarp. The seed is the almond product that is consumed. It has two surrounding teguments that change from green to light brown during ripening.
The Largueta almond variety has a hard shell with a characteristic elongated, elliptical shape, between 12 mm and 16 mm long. Its flavor is more intense than that of other varieties. It is distinguished by its elongated, flat shape.
Botanically it is a pure native Spanish variety, as it has no grafts from others. Its origins are unknown, although it is thought to be from inland Tarragona, Huesca and Lleida, making it a classic Spanish variety.
Variety characterized by its elongated shape and sweet taste.
The fruit is bright white, with a very good appearance. They are rich in easily assimilated protein, essential amino acids, fatty acids, carbohydrates and vitamins.
Production / Processing method
It is a very rustic plant that adapts well to different soil types, and can be found growing equally well in soils of granite or slate origin and in those of limestone and chalk. It also adapts to different systems of cultivation, reacting well to fertilizer, irrigation, pruning, etc.
Geography / Relief and climate
The main areas of production have a markedly Mediterranean climate, coastal or inland, with relatively low rainfall, mild temperatures on the coast and somewhat more extreme temperatures inland.
Largueta almonds are cultivated in many regions of Spain, most traditionally in Catalonia, Valencia, Aragon and Murcia.