Macadamia Nuts
About Macadamia Nuts
Macadamia nuts are a type of tree nut, and they are native to Australia. The macadamia nut tree grows up to 30 feet tall and produces only one type of fruit: a bright green, long-kernelled seed. The inside of these nuts has a unique texture—they’re smooth and buttery on one side, with a rough texture on the other side that feels like sandpaper.
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Production
Early spring is when macadamia nuts flower. Early summer is when nuts start to mature, and by early autumn, clusters of plump green nuts are visible. The nuts are covered with a tough, woody shell that is covered in a fibrous, green-brown husk that serves as protection. The mature nuts drop to the ground between March and September, and they are routinely collected using harvesters. Within 24 hours of harvest, the macadamia’s outer, fibrous husk is removed to speed drying and reduce heat respiration.
It is possible to crack the shells without harming the kernel because the kernel contracts away from the shell’s interior. Machines that can crack the macadamia’s hard shell without harming the kernel inside have been developed. These devices either compress the shell using a base plate and rollers or a fixed blade and cutting blade.
Producers
Macadamia nuts are native to Australia. However, the country that produces the most macadamia nuts is South Africa. It is the largest macadamia nuts supplier and is the home of many species of macadamia.
Properties
- Contains monounsaturated and polyunsaturated fats, that help in reducing the risk of heart disease.
- Macadamia nuts have flavonoids that have powerful anti-cancer abilities that help in fighting cancer by destroying damaging free radicals in the body.
- Macadamia nuts contain protein, high amounts of beneficial fats, and fiber. Together, these nutrients can help a person feel full for longer.
- They are packed with calcium, magnesium, and potassium, the three minerals helping in boosting bone health.
Uses
The crunch and texture of macadamia nuts are what make them a popular kind of nut among cooks around the world. The nuts are delicious to use in baking because they have a rich, buttery flavor and a high-fat content. This makes them perfect for adding to cakes, cookies, and other baked goods. Use macadamia nuts as an ingredient in recipes or add them to other batters that you’re already making.
Most commonly used as an ingredient in cookies or cake fillings, but they can also be added to muffins, brownies, cakes, or frostings. Grind macadamia nuts into flour or mix them with other dry ingredients to make nut flour or bread. Swap macadamia nuts in baking with oil or butter, to give your baked product an extra boost. The finished product’s flavor would be richer than if baked with butter alone!