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The Almond fruit is a drupe 3.5–6 cm long, with a downy outer coat. The outer covering or exocarp, fleshy in other

members of Prunus such as the plum and cherry, is instead a leathery grey-green coating called the hull, which

contains inside a hard shell, and the edible seed, commonly called a nut in culinary terms. Generally, one seed is

present, but occasionally there are two. In botanical terms, an almond is not a true nut. The reticulated hard

woody shell (like the outside of a peach pit) surrounding the edible seed is called the endocarp. The fruit is

mature in the autumn, 7–8 months after flowering.

Almonds are a rich source of Vitamin E, containing 24 mg per 100 g.They are also rich in monounsaturated fat,

one of the two "good" fats responsible for lowering LDL cholesterol.

Claimed health benefits of almonds include improved complexion, improved movement of food through the colon (feces)

and the prevention of cancer. Recent research associates the inclusion of almonds in the diet with elevating

the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.