Hailing from an evergreen tree native to Australia, macadamia nuts have a sweet, rich, creamy taste, marble shape and crunchy texture. Macadamia nuts are a bit of a gourmet treat due to their complex flavor and expense inherent in their growing and shelling process. While the largest commercial producers of macadamia nuts are in the islands of Hawaii, there are a small number of growers on the US mainland in Southern California.
The best time to harvest macadamia nuts is late fall to early spring. Their trees thrive in sunny, hot climates where the soil is drained properly and wind is not an overwhelming factor in the environment.
Macadamia nuts have high levels of good monounsaturated fats. They are actually 71.6% fat and 7.8% protein. Their distinct buttery taste lends them to be enjoyed raw, roasted, as a perfect nut-crust for fish or delectably combined with chocolate. They are a popular part of Hawaiian cuisine and are used as a staple ingredient in raw food dishes. Macadamia nut cheese is often offered at restaurants that specialize in living cuisine.
In terms of the nutritional value, a 2004 study at Mukogawa Women's Univeristy in Japan found evidence that a macadamia rich diet can actually lower weight, total cholesterol and body mass index in healthy women.
What to Look for
Macadamia nuts, like pine nuts, tend to be pricey. You can buy them in bulk in the shell for roughly half the price of raw or roasted macadamia nuts. However, they do not open with a traditional nutcracker. You will need to purchase a special cracker designed for macadamia nuts.
Ordering nuts directly from Hawaii growers is a way to reduce your purchase cost and be ensured of taste quality.
Common Pitfalls
In the vein of the Mediterranean diet, macadamia nuts are considered an excellent fat source, but care must be taken when adding these nuts to already high fat dishes. Macadamia nuts are also high in fiber. When eaten alone, they provide a contented level of satiety and can aid in weight loss like other tree nuts. A study at the University of Hawaii in 1993 found that macadamia nut consumption can reduce blood cholesterol levels due to the their high concentration of Palmitoleic acid. It is one of the few food sources for this Omega-7 fatty acid.
Due to their high fat content, shelled macadamia nuts must be stored carefully to avoid rancidity. Unopened containers of macadamia nuts last in the refrigerator six months and the freezer one year. After you open the seal, the macadamia nuts in question must be eaten within two months.
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