Macadamia trees are apparently native to Australia, although they are little known there today.
The world’s primary producer of this nut is the Hawaiian Islands, where macadamia trees were introduced in the 1800s and first cultivated commercially in the early 1900s. At first, many farmers felt that macadamia nuts were an unprofitable crop because the trees require 18 years to produce the nuts. However, the demand for this exotic nut coupled with the development of steam rollers to crack the extremely tough nutshell convinced islanders to plant macadamia groves. Although the supply still has not caught up with the demand, increasingly more macadamia nuts are being harvested each year in Hawaii.
Like other nuts, macadamia nuts are high in fat, but they also contain small amounts of protein, vitamins, and minerals. Six whole, roasted macadamia nuts contribute about 110 calories to the diet.
The most popular use for this tasty nut, available shelled and canned as both whole nuts and pieces, is as a cocktail accompaniment. However, macadamia nuts are an ingredient in many Hawaiian dishes, and they are delicious in a variety of salads, confections, main dishes, pies, cakes, cookies, and other desserts.
