Description

Native to Australia, macadamia nuts were first grown commercially in Hawaii in the early 20th century, but they can now also be found in Latin America, Africa and Asia. Hawaii is the world’s leading producer of the rich, buttery nut, followed by Australia and South Africa.
Macadamia nuts are increasingly becoming an essential commodity in South Africa, as well as Kenya, where over the past decade they have become the fastest growing tree crop industry.
They grow in large bushy trees that may take five years to begin producing nuts. In terms of preparation, the nuts should be shelled within 24 hours of harvest to prevent mildew. Macadamia nuts are a good source of Vitamin A, protein, and iron, among other minerals.
One of the most famous recipes is for macadamia nut cookies. It is also used in granola, fudge, muffins, or in macadamia nut crusted chicken.