Inventory, 6 oz : 0
The Macadamia nut’s outer husk starts bright green and will transition to a dark forest green color. Once ripe it splits open to reveal a hard, dark brown, smooth shell inside. The shell is dried and the creamy white colored flesh of the Macadamia seed is exposed. The flavor of raw Macadamia nut is mildly sweet and buttery but may be roasted to bring out its natural toasted caramel notes. The texture of the nut is soft and creamy due to its high oil content.
Macadamia nuts are available year-round with peak season in late fall to spring.
There are two species of Macadamia nut that are suitable for raw consumption: Macadamia integrifolia or “Smooth-shelled Macadamia” and Macadamia tetraphylla or “Rough-shelled Macadamia”. They are also commonly known as the bopple nut, Queensland nut, Australian nut and the Hawaiian nut. Macadamia trees are native to Australia and were first introduced to Hawaii in 1880.