Ahhhh....there's nothing like an excellent freshly harvested almonds! Our 2011 crop just arrived. We Pack our almonds each week, and the remainder of our crop stays in our cold storage at a constant 42 degrees. The taste is noticeably better, more body and fullness. Exceptionally fresh & clean, our's have that crunchhhhh. We had a silly growning year with too much rain and not enough heat, and then when it did get hot......it got horribly hot. Grown without pesticides on our ranch in Hollister, we send our almonds out to be cracked & steam pasteurized. Don't ask for them unpasteurized. It's the law in California.....everyone has to pasteurize their almonds before sale. The CotKing wouldn't do it any other way......we've been
"steam cleaning" our almonds for several years. We still call them raw as they are not cooked, roasted, salted, or flavored. We recommend you keep them refrigerated and not frozen. We always add almonds to our snack pack mix. Nothing tastes better than stacking an apricot, almond, pear, cherry on top of each other......... Squeeeeeeze them together & voila! Our "fruit cocktail"...........it's excellent.
The best tasting apricot in the world (and the only one worth buying) is the Blenheim apricot. Our family has been growing the fabulous apricots since 1947 & we're positive there's no better apricot. Apricots are our specialty & ours are the best in the world. \r\nApricots are low in sulphur and should be kept refrigerated or eaten. All nuts should be kept refrigerated (never frozen). We thank you for supporting our ApricotKing family farm. Enjoy!!
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ApricotKing and slippit apricots were featured in the February issue of MARTHA STEWART LIVING Magazine!
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