macadamia

Macadamia is a genus of evergreen trees in the Proteaceae family, native to the rainforests of eastern Australia. The edible nuts widely sold for consumption come from two species, Macadamia integrifolia and Macadamia tetraphylla. The genus was named in 1857 by Ferdinand von Mueller in honor of John Macadam, a Scottish-born chemist who assisted Australian botanists.

Trees typically reach several meters in height and have glossy evergreen leaves. The fruit is a woody capsule that splits irregularly to reveal a single kernel surrounded by a very hard shell. The kernel is the edible nut, known for its rich, buttery flavor.

Cultivation requires warm, frost-free climates, well-drained, slightly acidic soils, and protection from strong winds. Macadamias are insect-pollinated and take several years to begin bearing fruit. Global production is concentrated in Australia, South Africa, Kenya, and other tropical-subtropical regions; Australia is a leading producer, with other significant producers including South Africa and Kenya.

Nutritionally, macadamia kernels are high in fat, predominantly monounsaturated fats, and provide protein, fiber, and micronutrients such as thiamin, manganese, and magnesium. They are commonly eaten roasted or raw, used in confectionery and baking, or pressed for oil. The nuts can trigger allergic reactions in some individuals and should be handled like other tree nuts.