The macadamia nut is the fruit of the macadamia tree, a tropical tree native to Australia. It is also grown in New Zealand, South Africa, and South America. The macadamia nut has two shells: the first is green and called the husk, while the second is very hard and brown in color. Macadamia nuts have a fine and delicate flavor.
Dried macadamia nuts are available throughout the year. They are generally sold roasted, sometimes salted or sweet. They can be found in all supermarkets in the nut or snack section.
The macadamia nut shell is so hard that the Australians, leading producers of macadamia nuts, have invented a special nutcracker in the form of a vice. This is also why unlike walnuts and hazelnuts, macadamia nuts are always sold shelled.
Roasted and salted macadamia nuts are generally eaten as a snack. Unsalted nuts can be added to pastries (tarts, cakes) or ice cream.
Macadamia nuts should be stored in an airtight container protected from light and heat.
Macadamia nuts are very rich. They contain a large amount of unsaturated fat and are a good source of potassium, magnesium, and phosphorous. Because they are so high in fat, they should be eaten in small amounts.
While only one type is sold in France, there are about half a dozen varieties. The different varieties have differing fat contents.