Macadamia nut
The macadamia nut is the fruit of a tree that first came from the east coast of Australia. There is more than one kind of Macadamia tree. Only two kinds are grown for food.
The tree is an evergreen (stays green all year long). It grows up to 25 feet (7.6 metres) high. It has groups of small white flowers. It grows best in subtropical (wet and always warm) climates. It needs well-drained soil (water can flow away easily) and 40 to 100 inches (1,000 to 2,500 mm) of rain a year.
The nutmeat (the soft part inside the shell that can be eaten) is mostly a creamy white color. Sometimes it looks a bit yellow. It has a flavor that many people like. Macadamias are eaten roasted (cooked) by themselves. They are used in cookies, cakes, pastries, and candies. People use them like almonds and cashews as part of cooked meals. This is an Oriental style of cooking.
The first commercial orchard was started in Australia in the late 1880s. Commercial production started in Hawaii during the 1920s. Production later spread to California, Mexico, and other places with warm climate.
Macadamias are poisonous to dogs. A dog usually needs 24 to 48 hours to recover fully after eating macadamias.[1]The plant is in the Proteaceae family of flowering plants.
Macadamia Nut Media
Fresh macadamia nut with husk or pericarp cut in half
Macadamia nut in its shell and a roasted nut
Macadamia nut with sawn nutshell and special key used to pry open the nut
Starr 080715-9228 Macadamia integrifolia
Macadamia jansenii juvenile
Macadamia ternifolia in botanical garden in Yerevan
Macadamia tetraphylla in Hackfalls Arboretum (6)
Macadamia integrifolia flowers
Macadamia 'Beaumont' in new growth
Macadamia 'Maroochy' new growth
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References
- ↑ Christine Allen (October 2001). "Treacherous Treats – Macadamia Nuts" (PDF). Veterinary Technician. Archived from the original (PDF) on January 16, 2014. Retrieved January 15, 2014.