The macadamia nut is the fruit of the macadamia tree, originally from Australia and currently cultivated in warm areas of Australia, Africa, the United States and Latin America.
The macadamia nut is the fruit of the macadamia tree, native to Australia and currently cultivated in warm areas of Australia, Africa, the United States and Latin America.
Macadamia nuts are considered the queen of nuts. Along with almonds, hazelnuts, cashews and pistachios, it is classified among the five finest nuts in the world. They are small and rounded, with a certain resemblance to hazelnuts, and inside they are white, with a creamy texture and a slightly sweet flavor.
Macadamia nuts contain important nutritional and medicinal qualities. Positive effects on the nervous system and concentration are attributed to it, in addition to lowering cholesterol levels (they contain 88% monounsaturated fat), preventing osteoporosis and being rich in antioxidants. This dried fruit is rich in oleic acid, protein, fiber, folic acid, calcium and potassium.
The production of the macadamia nut is very elaborate, since the fallen nuts are collected from the ground and shelled, and are then dried first in the air and then in an oven.
Most macadamias are sold roasted or covered in chocolate, and are also consumed in cooked or honey-roasted products.