Macadamia Nut

Macadamias are true nuts as each nut is encased in a hard outer shell. First found in Queensland in the mid 1800s, they were shipped to Hawaii. The Americans call them the Hawaiian nut. The macadamia is a large, creamy white, oily nut. Production in Australia is the largest in the world.

To Buy:

Because they are so hard to shell, macadamia nuts are often bought pre-shelled. Buy from a store where you can guarantee high turnover of product as shelled nuts deteriorate more quickly than unshelled. Similarly, roasted nuts deteriorate quite quickly. Buy raw nuts that are well-shaped and uniformly light in colour. Those available in vacuum-packed jars or cans will stay fresher longer.

To Store:

Shelled nuts will keep well in the refrigerator in a tightly sealed container for up to two months. Unshelled macadamias will keep for up to one year at room temperature.

Tips & Tricks:

Unshelled macadamias can be opened with a special nutcracker designed for macadamia nuts. One serve of macadamias is equal to about 10 nuts.

Cooking Tips:

Roast your own macadamias in the oven by laying them on a baking sheet, sprinkle with fine ground sea salt and roast at 180C, turning regularly until they brown slightly.

Find recipes with Macadamia Nut

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.9

Fat (g):

15.2

Monosaturated Fat , g:

12.3

Salicylates:

High

Energy (kJ):

614

Protein (g):

1.5

Saturated Fat, g :

2.1

Amines:

High

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.