With their buttery and rich flavor, macadamia nuts are considered a staple for many sweet treats and are also packed with healthy fats and a ton of nutrients, which means they’re perfect for your favorite dessert recipes or as a healthy snack! If you love the taste of a warm macadamia nut cookie, we think you’ll love these 17 facts about its star ingredient!
- They are native to Australia.
- Today, a majority of them are commercially grown in Hawaii, specifically on the Big Island. They arrived in Hawaii in 1881, they were introduced by William H. Purvis, a sugar plantation manager.
- It took many years after they were introduced to Hawaii to successfully grow a macadamia tree.
- In Australia, Aboriginal people would travel to the eastern slopes of Australia’s Great Dividing Range to eat macadamias.
- Aboriginal people had different names for macadamias: “Boombera”, “Jindill”, “Baupal”, and “Kindal Kindal.”
- They were considered a delicacy to the Aboriginal People.
- Hawaii-grown macadamia nuts are harvested year-round.
- They were named after Scottish scientist, John MacAdam (Macadam) by John’s friend & colleague, Baron Ferdinand Heinrich von Mueller who identified and classified the tree.
- It takes 300 pounds per square inch to crack macadamia nut shells, making them the strongest nuts.
- Unlike other nuts, they are not picked from the tree, instead, they are harvested when they have fallen to the ground.
- The U.S. consumes 51% of macadamia nuts grown.
- They are calorie-dense, with only one cup having almost 950 calories.
- At $25 a pound, they are the most expensive nuts in the world.
- It can take 7-10 years for the trees to begin producing nuts.
- Out of the 10 species of macadamia trees, only two produce the nuts that are eaten.
- Macadamia nut oil is used in hair care products due to its fatty acids, which is said to moisturize and smooth hair.
- The University of Hawaii has spent years conducting agricultural research to develop macadamia trees.
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Enjoy these tasty macadamia nut facts!