Macadamias are evergreen trees native to Australia. Macadamia nuts were always considered delicacy and were used for trade between tribes and as special ceremonial gifts at inter-tribal corroborees. Macadamia nuts are renowned for their rich, buttery flavor and creamy texture, making them a popular choice for both culinary and snacking purposes. Macadamia nuts have a versatile culinary profile and are used in various ways:
Australia, South-Africa, East-Africa
Style 0 – Style 8
Vacuum boxes
Macadamia trees are evergreen and grow slowly up to 12-15 m after 10-15 years. Most cultivars are partly or completely self-incompatible so insects, especially bees, have an important role in pollination. The fruit has a pericarp (husk), a hard testa (seed coat or shell) and an embryo (kernel of nut meat). The thick husk and the extremely hard shell may provide greater protection of the kernel against microbiological contamination.
Flowering occurs in late winter/early spring over several months with nuts forming in early summer and, by early autumn, clusters of plump green nuts appear, although the exact timing depends on variety, location and climatic conditions. Between autumn and winter, the mature nuts fall to the ground. Because flowering occurs over several months, macadamia nuts mature and drop to the ground over an extended period, thus, they have to be harvested regularly.
Used as snack- Raw macadamias- Roasted, salted, chocolate covered, flavoredUsed in bakery and confectionery - Ice cream- Baked goods Other uses- Oil industry- Cosmetic - Beverage