Macadamia integrifolia

Macadamia nuts come from trees that have their origin in the rainforests of North-East Australia belonging to the family of Proteaceae. Of the ten known species, only Macadamia integrifolia and Macadamia tetraphylla nuts are edible and therefore economically important.

The trees have been cultivated in the United States, primarily in Hawaii and California, since the late 1800s.

It can take 10 to 15 years before a macadamia tree reaches maturity and maximum yield. Mature trees grow to heights of between 12 and 15 meters and have shiny dark green leaves.

The Macadamia nut, is known by several names like Queensland nut, Australian nut, Bopple nut, Bauple nut, popple nut, kindal, boombera, burrawang. The edible kernel is enclosed in a thick, hard shell that, in turn, is enclosed in a husk that separates from the tree at about the time the seed is mature.

Observational investigations demonstrated the health advantages of nut intake for subjects at risk for CVD or cancer, such as obese subjects, affected by diabetes, metabolic syndrome or are less adherent to the Mediterranean diet.

Nut producing in the Hawaii are the most delicious in taste and their delicate flavor and crunchy texture makes them a delight to consume.

Macadamia nuts are world’s most delicious nut with small in size, crispy buttery flavored nuts. Apart from being delicious, these nuts are good sources of protein and minerals with sweet in taste and can be eaten either raw from the shell, dry roasted or cooked in oil.

Macadamia nuts are popular snack foods, both as plain nuts and when incorporated into candies, cakes, and cookies. Ingredients other than macadamia nuts, such as chocolate, xylitol, and grapes/raisins.
Macadamia integrifolia