Macadamia Nuts; From Indigenous Food To Fine Dining
February 19th 2010 07:30
Macadamia nuts can be eaten raw or roasted, or chocolate coated. Macadamia ice cream, nut bars, spreads and cookies are all popular. Macadamia oil can be used in place of olive oil, made into margarine and even natural cosmetic products.
Macadamia trees (Macadamia integrifolia and M. tetraphylla) are native to a small subtropical coastal region of Australia’s east coast from northern New South Wales to south east Queensland. Macadamia nuts are an indigenous delicacy, and were traded with other Aboriginal tribes outside these areas.
In 1858 Walter Hill, director of the Brisbane Botanical Gardens, planted a Macadamia tree which is still there, and bears nuts to this day. In the 1920’s and 30’s commercial plantations were established in Hawaii, and Macadamia nuts are also known as Hawaii nuts in the United States.
High in monounsaturated fatty acids (the good ones), macadamia nuts are a source of A, E and B group vitamins. They are also rich in protein, potassium, folate and phytosterols, similar to those used in cholesterol blocking margarine.
The only downside to having a macadamia tree in the backyard is that the fallen nuts become violent projectiles when the lawn is mowed.
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