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The Mediterranean climate of Mallorca, the largest island in the Balearic Islands archipelago, makes it ideal for growing almonds. (Photograph by Martin Siepmann/Getty Images)

Experience Almond-Blossom Season in Mallorca

The Serra de Tramuntana, a dramatic mountain range soaring nearly 5,000 feet (1,445 m), limns Mallorca‘s northwest coast.

Every year, long before the snowcapped peaks mull the thaw, a blanket of almond blossoms rolls across the great plateau to the east—the “snow of Mallorca,” as poetic locals put it.

Almond trees grow all over the island, but from January to early March this is the jaw-dropping region to visit.

On sunny days, the delicate hues of pink, purple, and white melt into the sugarcoated backdrop of the mountainous tableau. The spectacle has inspired countless painters and photographers and turns a simple walk into a wildly romantic experience.

Where to go?

Fiona McLean, owner of Mallorca Hiking, recommends a 5.5 mile (9 km), roughly three-hour walk from the pretty village of Es Capdella through the publicly held Galatzó estate.

“The density of the almond trees is the best I know on the island,” she says. “There are lots of double blossoms, so it’s a very showy show.”

This sleepy, rural corner of the island affords a stupendous view of the conical Puig Galatzó.

If you’re wondering where all those juicy nuts go, try gató de almendra, an almond cake often served with toasted almond ice cream.

> For Foodies:

From the town of Alaró, 18.5 miles (30 km) northeast of Palma de Mallorca, the island’s main city, a brisk four-hour hike runs through groves of almond and olive trees to the rustic Es Verger farmhouse, a delight for roving gastronomes. This place is no longer a secret, but popularity hasn’t diminished its rural charm.

Grandma’s recipes seem as eternal as the nearby Roman vineyards. The big draw is her legendary roast lamb, marinated in beer for 24 hours and roasted to tender perfection in a wood-fired oven. Wash it down with a tasty house red bottled on the premises.

This article originally appeared in the National Geographic book Four Seasons of Travel.