Macadamia, Macadamia nut

Macadamia integrifolia

Physical Characteristics

Macadamia integrifolia is an evergreen Tree growing to 10 m (32ft) by 10 m (32ft) at a slow rate. See above for USDA hardiness. It is hardy to UK zone 9 and is frost tender. It is in leaf all year. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Australia - New South Wales, Queensland.

Habitats

Woodland Garden Sunny Edge; South Wall. By. West Wall. By.

Edible Uses

Edible Parts: Oil Seed Edible Uses: Milk Oil Seed - raw or cooked. The fine, crunchy texture, rich cream colour and delicate flavour make the macadamia nut one of the finest dessert nuts[303 ]. The eating quality of the nut is enhanced by lightly roasting it in coconut oil and salting[303 ] .Sweet and delicious, the seeds can also be added to cakes, biscuits, ice cream etc[167 , 183 ]. They can be ground into a flour and then added to cereals to enrich their protein value. The shell is very hard, making it difficult to extract the seed[260 ]. The seed is up to 3cm long and wide[286 ]. An edible oil can be obtained from the seed[183 ], though it is seldom extracted due to the high value of the seed[63 ] The seed contains the highest level of oil yet found in a nut - up to 75%[303 ]. The oil contains 80% monounsaturated fats and 8% omega-6 fatty acids[301 ]. It has a subtle, nutty flavour and is added to salads, used in cooking etc[301 ].

Medicinal Uses

None known

Known Hazards

None known