The macadamia tree, scientifically known as Macadamia integrifolia, is a medium-sized evergreen tree native to the rainforests of Australia. It belongs to the family Proteaceae and is cultivated for its delicious and highly sought-after nuts, called macadamia nuts.
The macadamia tree typically grows up to 15 meters in height, characterized by a dense canopy of glossy, dark green leaves. The leaves are lance-shaped and arranged alternately along the branches. The tree produces small, fragrant, creamy white flowers that are arranged in clusters, attracting pollinators such as bees.
Macadamia trees are well-known for their hard, woody shells that encase the round, smooth-textured nuts. It takes approximately five to six months for the nuts to mature after flowering. Once ripe, the nuts drop from the tree, ready to be collected and processed.
The nuts produced by the macadamia tree are highly regarded for their rich flavor and buttery texture, making them a popular ingredient in various culinary applications, such as baking, confectionery, and cooking. They are also commonly consumed as a healthy snack due to their high nutritional value, including healthy fats, protein, fiber, and important vitamins and minerals.
Due to the increasing demand for macadamia nuts worldwide, the macadamia tree is now cultivated in many subtropical regions with suitable climates, including parts of Hawaii, California, South Africa, and Brazil.
