E
very year, between January and March, almond trees across Mallorca bloom in white and pale pink, creating one of the island’s most eye-catching natural sights. But the beauty of the blossoms is only one part of what makes Mallorcan almonds special. The almond, or bessó in Catalan, reveals a rich heritage of agriculture and gastronomy. Grown in Mallorca’s unique climate and soil, these almonds are nurtured by dedicated farmers whose knowledge and care ensure that each year’s harvest produces exceptional almonds enjoyed across the island and beyond.
Botanically speaking, almonds are not nuts but stone fruits, related to plums and cherries, with the edible kernel hidden inside a hard shell. Despite its deep connection to the island, the almond did not originate in Mallorca. Almond trees (Prunus dulcis) are native to Central Asia and were spread across the Mediterranean by ancient civilizations, most likely the Romans or later the Moors.
Mallorca’s relationship with the almond intensified in the late 19th century. After a devastating phylloxera plague destroyed large parts of the island’s vineyards, almond trees replaced grapevines on a large scale. By the 1930s, Mallorca had become the largest continuous almond-growing region in the world, a title that shaped its rural landscape for generations.
Mallorca offers ideal conditions for almond trees: long, dry summers, mild winters, limestone-rich soils and abundant sunshine. Traditionally, almonds were grown without irrigation, relying solely on seasonal rainfall. While modern plantations may use controlled irrigation, water scarcity remains one of the biggest challenges of almond farming on the island. In addition, the labour-intensive nature of manual cultivation and threats from pests and diseases like Xylella fastidiosa make maintaining high-quality orchards a constant struggle.
