Did you know these little gems are one of the healthiest nuts out there?
Native to the warm regions of Australia, macadamia trees bear blossoms which produce ‘nutlets’ that eventually ripen into nuts. When mature nuts fall to the ground, harvesters remove the outer husk, and carefully dry the nuts over a period of 3 weeks. The kernel shrinks away from the inside of the shell and what you’re left with, when you crack open the hard exterior, is the beautiful buttery macadamia nut that you know so well!
Australia provides nearly 30% of the world’s supply of macadamias, closely followed by South Africa and Hawaii. The warm, humid climates of these regions with their rich soil and high annual rainfall are what makes the macadamia trees flourish.
Macadamias are not only delicious, but boast a ton of health benefits as well, including:
- High in oleic acid and Omega-9 monounsaturated fatty acids (the same as in olive oil!) that help lower bad cholesterol, protect your heart, and maintain healthy brain function
- An excellent source of minerals such as calcium, iron, magnesium, manganese and zinc
- Rich in B-complex vitamins which cells need to produce energy in the body
- High selenium content lowers risk of heart disease
- Good amounts of Vitamin A and E, antioxidants that can fight free radical effects and inflammation
- A good source of dietary fibre which can help regulate blood sugar levels, keep you fuller for longer, and improve digestion
At The Whole Kitchen, we source our premium macadamias sustainably from Australia and use them in our Rock Salt Rosemary, Laksa Leaf Lime, and Spicy Tamari Nut Mixes; and our Almond Oat Granola!
Macadamias make a great healthy snack for kids, as they’re so easy to pack into lunch boxes, and they’re also a delicious, creamy addition to healthy sweet treats! We love baking them into cookies and brownies, or making raw macadamia fudge.
How do you like to eat your macadamias?