Macadamia’s

 

Properties

Macadamias are green in colour when they hang from the tree. When ripe, they crack open and you see a round brown nut in shell. Macadamias have a smooth round shape. The flavour of the nut is determined by its fat content. The higher the fat percentage, the finer the flavour. The fat percentage is around 75%. Of which 4/5 are unsaturated fatty acids (the healthy fatty acids). These fats lower blood cholesterol levels and thus reduce the risk of cardiovascular disease.

Origin

This delicious round nut was discovered by Dr John Macadam on the Australian coast and is named after him. Compared to other nuts, the macadamia is relatively young and not so long known in the Netherlands. They are also called ‘Queensland nuts’, named after Australia. Meanwhile, there are many more countries of origin besides Australia, such as Kenya, Malawi, South Africa and America.

Application

Creamy, full-bodied, buttery and sweet notes. Macadamia nuts are delicious in combination with chocolate. The macadamia nut is also made into vegan cheese nowadays, which is because the raw nut has a cheese-like flavour. When combined with oat milk, lemon and salt, you get an almost indistinguishable from real cheese.

Kraken van Macadamia’s
De Macadamianoot is het moeilijkste te kraken van alle noten ter wereld. Er is een druk voor nodig van meer dan 20 kg per vierkante centimeter. Onder andere hierdoor ligt de prijs hoger dan de prijs van andere noten. Een andere reden van de hoge prijs is dat de macadamiaboom pas na 7 tot 10 jaar oogst geeft. De bomen hebben veel regen, een warm klimaat en een rijke voedingsbodem nodig.

 

A handful of macadamias contains:

⁃ 1/3rd of the recommended daily allowance of vitamin B1

⁃ 12% of the recommended daily allowance of Magnesium

⁃ 1/4th of the recommended daily allowance Manganese

⁃ 9% iron

⁃ 8% copper