Macadamia Nuts
Think macadamias are just the buttery nut in fancy cookies? Think again! Macadamia integrifolia is full of surprises—from its tough shell to its tropical heritage.
A Hard Nut to Crack: Macadamia nuts have one of the hardest shells in the plant kingdom. You can’t crack these with a regular nutcracker—special tools or even a vise are often required!
Born in the Rainforest: Native to the lush rainforests of Queensland and New South Wales, Australia, macadamias thrive in warm, humid climates. Fun fact: Hawaii made them famous, but Australia is their true homeland.
Family Ties: Macadamias are part of the fascinating Proteaceae family, alongside showstoppers like the king protea (Protea cynaroides), the royal hakea (Hakea victoria), conebush (Leucadendron), and pincushion (Leucospermum).
Slow and Steady: Macadamias aren’t in a rush. Trees take 5–7 years to bear nuts, but once they do, they can keep producing for decades—sometimes even a century!
Good for You (and Tasty Too): These rich, creamy nuts are packed with heart-healthy fats, fiber, and antioxidants. They’re also low in carbs, making them a keto favorite. Check out other amazing nuts like hazelnuts or walnuts for even more brain-boosting benefits.
Beyond the Snack Bowl: Macadamia oil is silky, light, and great for both cooking and skincare. And the shells? They’re used as mulch or even fuel. Every part of the nut gets its moment to shine!
