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...macadamias... |
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Macadamias are widely regarded as one of the world's best eating nuts. Macadamias have a subtle nutty flavour and a unique smooth but crunchy texture. The two edible species of macadamias are macadamia integrifolia and macadamia tetraphylla.
Macadamias are native to the subtropical rainforests on the east coast of Australia, and are found in rainforest pockets of south-east Queensland and northern Rivers of New South Wales. Aboriginal Australians had known of macadamias by a number of names such as "Kindal Kindal", and used them as a part of their diets for many thousands of years. Macadamias were found by the explorer Alan Cunningham in 1828. In the 1850s, the genus was named by Ferdinand Von Mueller and Walter Hill after Dr John MacAdam, a prominent scientist of the time."
Macadamias grow on a medium sized attractive evergreen tree of the Proteaceae family. The leaves are glossy dark green, and flowers appear in racemes 100-400mm long each with 200-400 tiny florets that during peak flowering can produce a heady perfume.
The fruit has a dark green husk and is about 30-50mm in diameter. Inside this is a spherical nut 15-35mm in diameter that has a very hard brown shell.
Inside the macadamia shell is the nut, or kernel, is the edible part of the fruit. Macadamias have a creamy white kernel that weighs 2.0-3.5g. The edible kernel is particularly rich in monounsaturated fatty acid oils highly recommended in a healthy balanced diet.
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