FoodSkeletons

The bare bones of the plants we eat

Macadamia nuts

Next: Oyster nuts

Scientific name – Macadamia integrifolia & M. tetraphylla

Whole, halved and ground Macadamias. There are numerous cultivated varieties differing not only in their appearance but also in taste, oil content and popularity.

As the Macadamia shell is extremely hard to crack, the nuts are sold already shelled. The nuts have a crisp texture, and owing to their high fat content they have a rich buttery flavour. Unlike many other nuts, macadamias will store well at room temperature without becoming rancid so long as they are dried. Considered as the most delicious of all nuts they are eaten roasted and of- ten salted. The nuts are used in confectionary, baking and even ice cream. In Asian cookery they are added to curries for taste and texture.