Macadamia nut

Macadamia is a genus of four species of trees indigenous to Australia, and constituting part of the plant family Proteaceae. They are native to north eastern New South Wales and central and south eastern Queensland. Three species of the genus are commercially important for their fruit, the macadamia nut (or simply macadamia). Other names include Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut. In Australian Aboriginal languages, the fruit is known by names such as bauple, gyndl, jindilli, and boombera.

Description

Macadamia trees grow to 2–12 m (7–39 ft) tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6–30 cm (2–12 in) long and 2–13 cm (1–5 in) broad, with a serrated margin. The flowers are produced in a long, slender, simple raceme 5–30 cm (2–12 in) long, the individual flowers 10–15 mm (0.4–0.6 in) long, white to pink or purple, with four tepals.

Cultivation and uses

Macadamia is an evergreen genus that grows well in a subtropical climate, with high summer rainfall, and can tolerate temperatures down to −3 °C (27 °F), although temperatures below 10 °C (50 °F) can cause reduced growth and damage to the flowers and young fruit. The macadamia nut is the most important of the commercially grown species, with a rich, buttery flavor that makes it a popular ingredient in cookies and cakes.

Health benefits

Macadamia nuts are rich in healthy monounsaturated fats and are also a good source of protein, dietary fiber, calcium, potassium, and magnesium, as well as antioxidants like vitamin E. However, they are high in calories and should be eaten in moderation.

See also

• List of culinary nuts
• List of macadamia cultivars

External links

• Macadamia Society of Australia
• California Rare Fruit Growers: Macadamia

Macadamia nut Resources
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