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Macadamia Nuts

Macadamia nuts are sweet and crunchy and make a good addition to salads, stews, rice dishes, and desserts.

Thought to have originated in Australia, macadamia nuts were made popular in the late 1800s by Ferdinand van Mueller, a European who named the nut after Australian naturalist John Macadam. Also called Queensland nuts, macadamias have been eaten since ancient times by aborigines and have only been in widespread use since the early twentieth century.

Varieties

There are approximately six varieties of macadamia trees that grow in hot humid climates. The round beige nut has a thick hard shell, although some varieties have been developed in recent years with a softer shell. Australia and Hawaii are the leading producers of macadamia nuts.

Buying and storing tips

Macadamia nuts are most often sold shelled—either raw or roasted. Look for well-shaped light-colored nuts. Those available in vacuum-packed jars or cans will stay fresher longer. Shelled nuts will keep well in the refrigerator in a tightly sealed container for up to two months. Unshelled macadamias will keep for up to one year at room temperature.

Availability

Since macadamia nuts are hard to open, they are most often available shelled. When purchased unshelled, they can be opened with a special nutcracker designed for macadamia nuts or with a hammer.

Preparation, uses, and tips

Macadamia nuts are sweet, with a flavor similar to coconut or Brazil nuts. They are also crunchy and make a good addition to salads, stews, rice dishes, and desserts. Chocolate covered macadamia nuts are often sold as a rich confection.

Nutritional Highlights

Macadamia nuts, 10–12 kernels (1 oz.)
Calories: 204
Protein: 2.2g
Carbohydrate: 3.9g
Total Fat: 21.5g
Fiber: 2.4g
*Good source of: Thiamine (0.34mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Health benefits and concerns

Prostate Cancer

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in almonds, Brazil nuts, cashews, flaxseed, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.

Health benefits and concerns for nuts and seeds
Many health benefits and concerns associated with this food are applicable to other nuts and seeds. Read about health benefits and concerns for nuts and seeds for a full description.