Mallorcan Almonds: From Almond Blossom Dream to Delicacy
Every year at the end of January, something magical happens in Mallorca. Overnight, it seems, the bare, gnarled trees on the island's plains transform into a sea of white and delicate pink blossoms. The air is sweet, the fields glow, and for a few weeks, Mallorca looks as if someone has spread a thin layer of snow over the landscape. The almond blossom is the first great natural spectacle of the year — and the prelude to a fruit that is as important to the island as wine and olive oil.
Around four million almond trees stand in Mallorca today. Their fruits are used to create some of the island's most popular specialties: juicy almond cake, crunchy turrón, velvety almond ice cream, and roasted almonds with Flor de Sal. In this article, we'll tell you the history of the Mallorcan almond, introduce you to the most important varieties, and show you why this small fruit deserves so much more than a place in trail mix.
The History: How the Almond Came to Mallorca
The almond has a history in Mallorca that dates back over a thousand years. In the 10th century, the Moors brought the almond tree from the Orient to the island. Legend has it that a Moorish sultan had the trees planted because his wife from the north longed for snow — the white almond blossoms were meant to alleviate her homesickness.
For centuries, almond cultivation was an important, but not dominant, part of Mallorcan agriculture. This changed abruptly in the 19th century: when the phylloxera plague devastated the island's vineyards from 1891 onwards, farmers needed an alternative. They found it in the almond. Everywhere where grapevines had once stood, they now planted almond trees. Within a few decades, Mallorca became one of Europe's most important almond producers — by the mid-20th century, an estimated seven million trees stood on the island.
The history of the almond and that of wine are therefore inextricably linked in Mallorca: the almond filled the gap left by wine. Today, as Mallorcan viticulture experiences its renaissance, almond trees and grapevines often stand side by side again on the island's fincas — two cultures that have alternated over centuries and now jointly shape the landscape of Mallorca.
The Almond Blossom: Mallorca's Most Beautiful Season
For many, the almond blossom is the most beautiful reason to visit Mallorca in the off-season. From the end of January to the beginning of March, large parts of the island transform into a fragrant sea of blossoms — a natural spectacle often compared to the Japanese cherry blossom.
The exact timing depends on the weather: as soon as temperatures consistently rise above 15 °C, the buds begin to open. In the flat plains in the south and east of the island, the trees bloom first; in the higher altitudes of the Tramuntana, a little later. Those who come in mid-February have the best chance of witnessing the full spectacle.
The color of the blossoms varies depending on the variety, from pure white to delicate pink — contrary to popular belief, the color has nothing to do with the difference between sweet and bitter almonds, but is simply a varietal characteristic. In total, there are around 150 different almond varieties in Mallorca.
The most beautiful places for almond blossom are the country road between Porto Cristo and Porto Colom in the east, the route from Valldemossa to Sóller at the foot of the Tramuntana, the plains around Llucmajor in the south, and the area between Santa Maria and Sencelles — precisely where some of the best wineries of the D.O. Binissalem are also located. So, if you're planning a wine tour through Binissalem in February, you'll automatically drive through blooming almond groves.
On the first Sunday in February, the Firó de la Flor d'Ametler takes place in Son Servera — an almond blossom festival on the grounds of the historic Finca Ca S'Hereu. Here, almond products are tasted, traditional harvesting methods are demonstrated, and Mallorcan folk dances are performed.
Mallorca's Almond Varieties
Not all almonds are created equal. In Mallorca, around 150 different varieties are cultivated, differing in shape, shell thickness, aroma, and use. An overview of the most important ones:
Mallorquina (Almendra Mallorquina)
The indigenous variety par excellence. The Mallorquina has a rounded shape, a medium-thick shell, and an intense, sweet-nutty aroma with a subtle bitter note. It is considered the most aromatic of all almond varieties on the island and is the basis for the traditional Gató de Almendra. The Mallorcan almond has a protected designation of origin — a quality seal that guarantees its origin and traditional cultivation methods.
Marcona
The Marcona is the "Queen of Almonds" and is often referred to as the best almond in the world. It has a round, flat shape, a high oil content, and a particularly fine, sweet taste without any bitterness. Marcona almonds are often served roasted and salted as a tapa or used in high-quality turrón. They are the most expensive variety, but unsurpassed in taste.
Desmayo
The name "Desmayo" means "faint" in Spanish — named after the tendency of the branches to gracefully bend downwards under the weight of the fruit. Desmayo almonds have a soft shell, are easy to crack, and have a mild, sweet aroma. However, they are more susceptible to weather conditions, which makes cultivation more challenging.
Largueta
The Largueta, as the name suggests, is an elongated, narrow almond with a hard shell and intense aroma. It is more common on the Spanish mainland (Catalonia, Aragon) but is also grown in Mallorca. Its shape makes it particularly popular for caramelized or chocolate-covered almonds.
Bitter Almonds
In addition to sweet almonds, Mallorca also has bitter almonds, which taste much more intense and tart. They should not be eaten raw in large quantities, as they contain amygdalin. In small doses, however, they give pastries and marzipan an unmistakable aromatic depth. Traditionally, bitter almonds are often mixed with sweet almonds to add more complexity to the flavor.
The Harvest: Manual Labor under the Summer Sun
The almond harvest in Mallorca is an event that still dictates the rhythm of rural life. From the end of August until October, the ripe fruits are brought in — and on many fincas, this is still largely done by hand.
The traditional method has changed little over centuries: large nets are spread under the trees. Then, the harvesters use long wooden poles (garrotes) to strike the branches until the ripe almonds fall down and collect in the nets. On larger plantations, shaking machines are now also used — small tractors with a clamp that grip the tree trunk and shake it vigorously.
After harvesting, the almonds are dried in the sun, freed from their green outer husk, and further processed depending on their intended use — shelled, roasted, ground, or made into almond flour, almond oil, and almond milk.
The harvest is labor-intensive, and this is precisely the problem: Californian almond production, which is entirely mechanized, drives down world market prices. For Mallorcan farmers who still harvest their trees by hand, cultivation is becoming increasingly unprofitable. The stock has fallen from a former seven million to about four million trees. Buying Mallorcan almonds therefore not only supports your palate but also the preservation of a cultural landscape and a tradition that has shaped Mallorca like hardly any other.
Mallorcan Almond Products: From Gató to Turrón
Almonds are indispensable in Mallorcan cuisine. They are found in sweet and savory dishes, in drinks and cosmetics — their versatility is impressive:
Gató de Almendra
Gató de Almendra is the Mallorcan almond cake and perhaps the island's most famous dessert. It consists essentially of ground almonds, sugar, and eggs — without flour, which makes it gluten-free. The result is a moist, aromatic cake with a slightly damp texture and an intense almond flavor. Traditionally, it is served lukewarm, with a scoop of almond ice cream next to it — a combination that celebrates almond in double form. Gató is on the menu in Mallorca all year round and can be found in every cafe and restaurant.
Turrón
Turrón is a sweet specialty made from almonds, honey, and sugar, enjoyed particularly during the Christmas season. High-quality turrón must contain at least 52% almonds. In Mallorca, there are two varieties: the hard Turrón de Alicante (whole almonds in a firm honey-sugar mass) and the soft Turrón de Jijona (ground almonds processed into a creamy paste). The best turrón manufacturers on the island use only Mallorcan almonds and local honey.
Roasted Almonds (Ametlles Torrades)
So simple, so perfect: whole almonds, in their shells or shelled, slowly roasted and sprinkled with sea salt or Flor de Sal. They are freshly prepared at every Mallorcan market and street festival. As a tapa with a glass of red wine, roasted almonds with Flor de Sal are a dream — the combination of nutty sweetness and crunchy salt crystals is irresistible.
Candied Almonds (Ametlles Garapinyades)
The Mallorcan version of candied almonds — caramelized, crunchy, and sweet. At festivals and markets, they are freshly prepared in large copper pans, spreading their unmistakable aroma through the narrow streets.
Almond Milk (Llet d'Ametla)
Long before plant-based milk alternatives became a trend, almond milk was already being drunk in Mallorca. The Mallorcan version is fresh, unfiltered, and has a much more intense almond flavor than the industrial products from the supermarket. Served cold, it is a refreshing drink on hot summer days.
Almond Liqueur (Flor d'Ametlla)
The almond liqueur Flor d'Ametlla is made from the distillate of almonds and almond blossoms and has a velvety, sweet-nutty taste. It is often drunk in Mallorca as a digestif after dinner — or as a special ingredient in cocktails and desserts.
Almond Oil and Cosmetics
Not just for the palate: high-quality care products are also made from Mallorca's almonds. Almond oil is a natural moisturizer, and Mallorcan manufacturers produce soaps, creams, and even perfume from almond blossoms.
Almonds and Wine: A Natural Partnership
Almonds and wine belong together in Mallorca — literally. On many fincas, almond trees grow between or next to the rows of vines. And on the table, they harmonize just as well:
Roasted almonds with Flor de Sal are the perfect tapa with a glass of Manto Negro red wine from Vins Nadal or Sa Cabana. The nutty sweetness of the almond and the fruit of the wine complement each other, while the salt crystals enhance the flavor.
Almonds on the cheese board — together with Mallorcan cheese, a dollop of honey, and a robust Tinto from Ses Talaioles or Mesquida Mora, creates a dessert platter that tastes of Mallorca.
Gató de Almendra for dessert calls for a partner with its own sweetness: a Mallorcan sweet wine or a glass of almond liqueur perfectly rounds off the almond cake.
Turrón and wine is a classic Christmas combination in Mallorca. A dry sparkling wine or a fresh Prensal Blanc pairs well with hard turrón, while a fruity rosé suits soft turrón.
Why Mallorcan Almonds Are Special
What distinguishes a Mallorcan almond from a Californian one or an industrially processed almond from the supermarket? Several things:
The climate ensures slow ripening. The warm, dry summers and cool nights allow the almonds to ripen on the tree and concentrate their flavors. Californian almonds are often harvested unripe and then re-dried.
Dry farming (Secano) — i.e., cultivation without artificial irrigation — stresses the trees in a positive way. Less water means smaller, but more aromatic fruits with a higher oil content.
The manual labor during harvesting and processing is gentler than mechanized mass harvesting. The almonds are not damaged and retain their quality.
The protected designation of origin guarantees that the almonds actually come from Mallorcan trees and are grown according to traditional methods.
Frequently Asked Questions about Almonds from Mallorca
When do the almond trees bloom in Mallorca? The almond blossom begins, depending on the weather, from late January and lasts until early March. Mid-February is the safest time for the full blossom experience. In the plains in the south, the trees bloom first, in the Tramuntana a little later.
How many almond trees are there in Mallorca? Currently, there are around four million almond trees on the island — down from an estimated seven million in the mid-20th century. The decline is mainly due to price pressure from cheap Californian almonds.
Are Mallorcan almonds healthy? Almonds are an excellent source of vitamin E, magnesium, potassium, protein, and fiber. They contain healthy unsaturated fatty acids and are a staple of the Mediterranean diet.
What is the difference between sweet and bitter almonds? Sweet almonds are the varieties we eat plain — mild, nutty, slightly sweet. Bitter almonds have an intensely tart flavor and contain amygdalin. They are used in small amounts for baking to give pastries more aroma.
Can you buy Mallorcan almonds in Germany? Yes, through specialized online shops for Mallorcan delicacies. From July 2026, you will also find roasted almonds, almond pastries, and other almond products directly from the island at Gourmet Mallorca.
This article is part of our Mallorca Gourmet Guide. Also read our article on Olive Oil from Mallorca, the Flor de Sal Guide, and our comprehensive Mallorca Wine Guide.
Would you like to try Mallorcan almonds and almond specialties? From July 2026, you will find a selection directly from the island in our online shop. Sign up for the newsletter and be the first to know when it launches.
