Macadamia Nut

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Edible species Macadamia integrifolia and M. tetraphylla. Inedible species include M. ternifolia, M. praealta and M. wickhamii.

Also known as the Queensland nut, Bauple nut or bush nut.

A round, hard-shelled nut that has a rich coconut-like flavour and crisp texture. It originated in Queensland, Australia but is also grown in Central America and Hawaii. The nuts can be purchased shelled or unshelled, raw or dry roasted, and salted or unsalted. The macadamia nut's best nutritional value is that it contains no cholesterol and is low in saturated fats and sodium. The monounsaturated fat (the good fat) content is over 80% of the total fat contained in the nut, which is more than that contained in olive oil.

For more information see Hidden Valley Plantations - overview, The Nut Farm - nutrition, Australian Macadamia Society - recipes or Macadamia Castle - history.