Macadamia Nut
There are half a dozen different species of macadamia trees, which grow in very humid environments and are sensitive to the cold as well as to changes in temperature. The macadamia tree can be up to 20 metres, and its tough evergreen leaves are dark green in colour. The small nuts, which grow in bunches of about 20, are approximately 2.5 centimetres in diameter and fall to the ground when fully grown.
The macadamia nut consists of an off-white kernel enclosed in a brownish shell that is smooth, thick, and very hard. Varieties with softer shells have recently been developed. The shell itself is enclosed in a thin, fleshy green membrane that cracks open when the nut is fully grown and has to be completely removed before the shell can be broken. Ripe macadamia nuts are crunchy, flavourful, and hold up better than under ripe nuts when cooked.
Macadamia nuts are generally fatty, smooth, sweet, and flavourful, but these characteristics vary from one species to another. Their flavour, which is similar to that of coconuts, is largely dependent on how much oil they contain. The lower the amount of oil, the heavier, darker, and less flavourful the nut. Fattier nuts are generally plump, smooth, and relatively pale.
The nuts are sorted by floating them in water and then are dried naturally in the open air; they are shelled and cooked in one of two ways, depending on their fat content. The oiliest nuts are dry-roasted, and the others are plunged into hot oil, which improves their appearance but increases their already considerable fat content.
Ferdinand van Mueller, a European who first discovered this nut around 1850, named it the macadamia in honour of the Australian naturalist John Macadam. The Europeans who settled in Australia were quick to develop a taste for the macadamia nut, but it did not become a commercially important food until the early 20th century in Hawaii, where it was successfully introduced at the end of the 19th century. The Australians began to cultivate the macadamia nut intensively several decades later, and like Hawaii, Australia is now a leading producer of macadamia nuts.
Nuts For Life recommend a small handful of nuts be eaten each day to maintain health and well-being.
Here's how to choose for different purposes...
The macadamia nut consists of an off-white kernel enclosed in a brownish shell that is smooth, thick, and very hard. Varieties with softer shells have recently been developed. The shell itself is enclosed in a thin, fleshy green membrane that cracks open when the nut is fully grown and has to be completely removed before the shell can be broken. Ripe macadamia nuts are crunchy, flavourful, and hold up better than under ripe nuts when cooked.
Macadamia nuts are generally fatty, smooth, sweet, and flavourful, but these characteristics vary from one species to another. Their flavour, which is similar to that of coconuts, is largely dependent on how much oil they contain. The lower the amount of oil, the heavier, darker, and less flavourful the nut. Fattier nuts are generally plump, smooth, and relatively pale.
The nuts are sorted by floating them in water and then are dried naturally in the open air; they are shelled and cooked in one of two ways, depending on their fat content. The oiliest nuts are dry-roasted, and the others are plunged into hot oil, which improves their appearance but increases their already considerable fat content.
History
Macadamias were first discovered in eastern Australian rainforests in 1853 and we produce the finest quality Macadamias in the world. Macadamias are Australia's largest export of nuts and are available all year round and don't vary in quality or price, regardless of the season. Macadamias can be purchased at health food stores, supermarkets, fruiterers and specialty nut shops. Production of macadamia nuts, the only Australian native plant crop that has been developed commercially as a food, is centred in Northern New South Wales and South eastern Queensland. These areas provide the rich soils and high annual rainfall needed to promote maximum growth. Australian aborigines have eaten the nut of the macadamia tree since ancient times.Ferdinand van Mueller, a European who first discovered this nut around 1850, named it the macadamia in honour of the Australian naturalist John Macadam. The Europeans who settled in Australia were quick to develop a taste for the macadamia nut, but it did not become a commercially important food until the early 20th century in Hawaii, where it was successfully introduced at the end of the 19th century. The Australians began to cultivate the macadamia nut intensively several decades later, and like Hawaii, Australia is now a leading producer of macadamia nuts.
Nutritional Value
Macadamias are cholesterol-free, contain more monounsaturated fat - or 'good fat' - than any other food which are necessary for health and wellbeing. Contain natural plant sterols to lower cholesterol absorption, contain protein and fibre to help keep you fuller for longer, contain antioxidants such as polyphenols3 to protect the body from damage, clogged arteries and inflammation.Nuts For Life recommend a small handful of nuts be eaten each day to maintain health and well-being.
Buying
Macadamia nuts are often sold shelled, raw or roasted, plain or salted, or covered in chocolate, honey, or carob. They are also available whole, split, chopped, powdered, or ground. The freshness of macadamia nuts can be gauged by their colour and texture. Look for nuts that have a light, golden colour and have been kept cool, dry and enclosed. Nuts sold in vacuum-packed glass jars or in cans remain fresh the longest even up to 12 months when stored in a cool dry place. But once opened they should be kept at a constant 5C in the fridge in an airtight container to preserve their delicate oils.Here's how to choose for different purposes...
- Choose roasted and/or raw Macadamias for snacking
- Choose raw or roasted Macadamias for cooking
