The Macadamia nut is the fruit of an indigenous Australian tree first discovered in the lush sub-tropical rainforests of South East Queensland by Walter Hill and Ferdinand von Mueller in 1857. They named the tree after the philosopher Dr John Macadam, a close friend of von Mueller.
Despite being literally the hardest nut to crack (they require pressure of up to 300 pounds per square inch), macadamia kernels have a fine texture and unique flavour that is considered by many to be the finest of all nuts.
Nutritionists are quick to agree – macadamia nuts contain the highest level of vital mono-unsaturated fat in any natural food and one of the highest levels of omega-3 outside of fish. They are extremely high in vitamins E, A1, B1, B2 and niacin, and contain dietary fibre, calcium and iron. They are also cholesterol free. So whether you’re a nut lover or a health nut there is plenty to love about the macadamia besides its rich, creamy taste. They are non fattening, shown to reduce cholesterol levels and can even reduce the risk of heart disease.