Macadamia

Description

Creamy, buttery nut enclosed in an extremely hard shell. Considered one of the world's finest gourmet nuts. High in healthy monounsaturated fats.

Benefits

Highest fat content of any nut (75%), mostly heart-healthy monounsaturated fats. Contains thiamin (Vitamin B1) and manganese. Supports brain and heart health.

History and Origins

Macadamia is native to the rainforests of Australia. Indigenous peoples consumed it for thousands of years before it was commercially developed in Hawaii in the 20th century. Brazil has recently become a significant producer due to favorable climate.

Fun Facts

The Macadamia shell is the hardest of all nuts to crack! It requires 300 psi of pressure. Also, Macadamia oil is prized in cosmetics for being chemically similar to human sebum.

What are the varieties of Macadamia?

Varieties: Beaumont (pink flowers, widely grown), Kau (high quality), and Integrifolia (smooth shell) vs. Tetraphylla (rough shell).

Nutritional Values per 100g of Macadamia

Harvest Months