An ancient 'superfood' sent from heaven
The macadamia is one of the world's most popular nuts. Native to Australia, these nuts were originally cultivated by First Nations peoples both as a food source and for other uses. Today, this versatile and nutritious nut is grown and harvested in countries as diverse as South Africa, Guatemala, and the United States. The culture and natural history of indigenous Australians and the special connection they maintain with this extraordinary fruit.
Ready to go nuts and learn more? Click through for some cracking facts about macadamia nuts.
In 1858, German-Australian physician, geographer, and botanist Ferdinand von Mueller (1825–1896) gave the genus the scientific name Macadamia. He named it after his friend, the Scottish-Australian chemist John Macadam (1827–1865).
Before von Mueller, however, original names for the species included Kendal, Gyndl/Jindill, Goomburra, Boombera and Baphal's nuts.
According to the Smithsonian magazine, most of the world's macadamias may have originated from a single Australian tree in Queensland. Pictured is a macadamia nut tree orchard overlooked by Mount Coonowrin, on Queensland's Sunshine Coast.
Macadamias evolved from the Proteaceae family of flowering plants about 50 million years ago, as did banksias (pictured), grevilleas, and hakeas.
In 1858, Walter Hill (1820–1904) planted what's believed to be the first macadamia tree in the new settlement of Brisbane, in the city's botanic gardens. He was at the time the curator of the gardens and his tree is still standing and bearing fruit.
Hill wasn't the only one with the idea of establishing the macadamia tree. Australian explorer and Queensland pioneer Tom Petrie (1831–1910) planted macadamias at Yebri Creek near the town of Petrie using nuts obtained from First Nations peoples.
A majority of the world's cultivated macadamias are grown in Hawaii. This is thanks to Englishman William H. Purvis (1858–1950), who in 1882 introduced the crunchy, creamy nuts to islands after visiting Australia.
By the 1920s, the Hawaiians had commercialized the industry from wild macadamia tree seeds sourced from South East Queensland rain forests.
For the next 70 years or so, Hawaii became the cultivars of the Australian and global industries. In 1953, the Royal Hawaiian brand of macadamia nuts manufactured by Castle & Cooke helped popularize the tasty fruit in mainland America.
By the mid-1990s, Australia surpassed the United States as the major producer of macadamias. Pictured is a farm in New South Wales.
By value, the five biggest exporters of macadamia nuts today are South Africa, Australia, Guatemala, Hong Kong, and Zimbabwe. In the United States, the main production regions are in California, Florida, and the Hawaiian archipelago.
The global macadamia nut market size was valued at US$1.31 billion in 2020 and is expected to expand at a compound annual growth rate of 10.7% until 2028, according to Grand View Research.
All macadamia nuts are poisonous to dogs. This is because they are a very fatty food, and dogs in rare cases may experience an inflammation of the pancreas (pancreatitis) after eating them.
While Australia no longer commands top spot as the world's largest producer of macadamia nuts, the country remains the spiritual home of this healthful foodstuff.
Indeed, the macadamia holds a special connection to indigenous Australians. The east coast of Australia is held in particular reverence, the region being where macadamias first evolved on many Aboriginal nations.
The history of the macadamia nut is retold in Australian First Nations' folklore and myth. The nuts are mentioned in stories of the Budjilla people as being fed by a cockatoo to their ancestor, in 'The Legend of Baphal.' The Budjilla know macadamias as Baphal's nuts, named after an Aboriginal traveler who features in the whimsical tale.
Such is the high regard in which the macadamia tree is held that designers of the baton for the Queen's Baton Relay in the lead up to the 2018 Gold Coast Commonwealth Games chose to use macadamia wood as one of the materials in the iconic object.
Macadamia nuts are nutritional powerhouses. They are rich in vitamins, iron, protein, and healthy fats.
Macadamias are the richest of nuts for heart-friendly mono-unsaturated fats. They help manage cholesterol and lower the risk of heart disease.
As an excellent source of soluble fiber, including the prebiotic variety, macadamias help feed beneficial gut bacteria.
Research indicates that macadamia nuts may protect against metabolic syndrome—a combination of diabetes, high blood pressure (hypertension), and obesity.
The beneficial compounds packed into macadamia nuts such as tocotrienols, a type of vitamin E, have been shown to be neuroprotective.
Despite being high in fat and calories, macadamia nuts may actually help control weight. This is partly due to the fact that the amount of fiber and protein found in macadamia nuts may reduce feelings of hunger and help you feel full. Furthermore, a proportion of their calorific value remains locked by the nut's high fiber content.
With their low carb content and high fiber credentials, macadamias may help people with type 2 diabetes balance their blood sugar levels.
With a smooth buttery flavor and delicate quality, macadamia oil is ideal for roasting, baking, and deep-frying. And its higher smoke point means you don't have to worry about overheating it.
Macadamia oil can also benefit your skin. Nourishing fatty acids help combat dry skin and lock in moisture. In fact, it mimics the skin's natural oils, allowing you to maintain your natural glow.
Out of all of the nuts, macadamias have the hardest shell to open, requiring pressure of approximately 300 pounds per square inch.
Macadamia nuts are the most expensive nuts in the world, at an average US$25 per pound. The expensive price tag reflects the fact that trees take seven to 10 years to begin producing nuts, and then can only be harvested a few times a year.
In keeping with their healthful reputation, macadamia nuts serve as a delicious salad garnish, perhaps with nectarine peaches, various types of tomato, bell pepper, corn, onions, basil, and breadcrumbs.
Sources: (Macadamia Conservation Trust) (Smithsonian Magazine) (World's Top Exports) (Grand View Research) (Wholesale Nuts and Dried Fruit) (Australian Macadamias) (Healthline) (The Diabetes Council)
See also: Cool salad combos for the hot days ahead
Indigenous Australians were the first to eat, use, and trade macadamias. In 1828, English botanist Allan Cunningham (1791–1839) was the first European to encounter the macadamia plant.
The macadamia is one of the world's most popular nuts. Native to Australia, these nuts were originally cultivated by First Nations peoples both as a food source and for other uses. Today, this versatile and nutritious nut is grown and harvested in countries as diverse as South Africa, Guatemala, and the United States. The culture and natural history of indigenous Australians and the special connection they maintain with this extraordinary fruit.
Ready to go nuts and learn more? Click through for some cracking facts about macadamia nuts.
Cracking facts about macadamia nuts
The story behind the macadamia nut is endeavor
FOOD Nutrition
The macadamia is one of the world's most popular nuts. Native to Australia, these nuts were originally cultivated by First Nations peoples both as a food source and for other uses. Today, this versatile and nutritious nut is grown and harvested in countries as diverse as South Africa, Guatemala, and the United States. The culture and natural history of indigenous Australians and the special connection they maintain with this extraordinary fruit.
Ready to go nuts and learn more? Click through for some cracking facts about macadamia nuts.