Macadamias

Macadamias are the edible seeds of several species of evergreen trees in the genus Macadamia, native to the subtropical rainforests of northeastern Australia. The two principal cultivated species are Macadamia integrifolia (often with a smooth shell) and Macadamia tetraphylla (rough-shelled); many commercial cultivars are hybrids of the two. The kernels are encased in a very hard shell and are prized for their rich, creamy flavor.

Cultivation and production require warm climates, well-drained acidic soils, and protection from frost. Trees grow slowly and may take several years to begin producing commercially. Commercial macadamia production occurs in Australia, Hawaii (United States), South Africa, Kenya, Israel, and several other tropical and subtropical regions. Nuts are typically harvested by shaking the trees when the husks split, then dried, de-shelled, sorted, and processed. The kernel is used whole, chopped, roasted, or milled into oil for culinary and cosmetic applications.

Uses and nutrition: Macadamias are high in fat, predominantly monounsaturated fats, making them energy-dense. They also provide protein, dietary fiber, and minerals such as manganese and magnesium, along with B vitamins. Due to their fat content, they can become rancid if not stored properly. They are consumed as snacks, used in confections and baked goods, or pressed for oil.

Allergen information: macadamias are a tree nut and may trigger allergic reactions in susceptible individuals.