Loading Fruit Details...
Please wait while we fetch nutritional information and health benefits
Please wait while we fetch nutritional information and health benefits

Macadamia integrifolia
Macadamia is a nutrient-dense tree nut superfruit with exceptional monounsaturated fats (59% of total), outstanding magnesium (37% DV per 100g), and remarkable antioxidant profile with potent polyphenols. Native to Australia, macadamia delivers comprehensive cardiovascular health benefits with heart-healthy unsaturated fats and extraordinary antioxidant compounds. At 718 calories per 100g with excellent fiber content (24% DV), excellent manganese (58% DV), and exceptional copper (75% DV), macadamia is prized in contemporary nutrition science, wellness practices, and premium culinary applications worldwide. Perfect for fresh snacking, cardiovascular support, gourmet cuisine, and antioxidant wellness.
Sustainability insights
Macadamia cultivation supports sustainable agriculture in Australia, Hawaii, and South Africa. Support certified sustainable macadamia farms ensuring comprehensive environmental stewardship.
Explore Macadamia in stunning detail

Macadamia - Main View
Per 100g
Per 100g
Nutrition breakdown for one serving
Australia (Eastern coast)
Macadamia (Macadamia integrifolia) is native to Australia with evidence of indigenous Aboriginal consumption dating back thousands of years. The name 'macadamia' honors John Macadam, a Scottish-born Australian chemist who championed the nut. Originally called 'kindal kindal' by Australian Aboriginal peoples, macadamias were significant in traditional diets and sustainable forest ecosystems. Portuguese explorers and early European settlers recognized the nut's value, leading to cultivation in Hawaii and other tropical regions. Today, macadamia is cultivated commercially in Australia, Hawaii, South Africa, and other suitable climates. Macadamia remains prized for its exceptional flavor, heart-healthy fat profile, and premium culinary applications worldwide.
Peak harvest February-November
Each variety offers unique flavors, textures, and culinary applications
Keep your fruit fresh and delicious for longer
Select macadamia nuts with intact shells free of cracks or damage
Choose nuts that feel heavy for their size indicating quality meat
Look for uniform brown color without discoloration or mold
Avoid shriveled or discolored nuts indicating age or improper storage
Select raw, roasted, or honey-roasted based on preference
In-shell macadamias maintain optimal freshness and flavor
Store macadamia nuts in cool, dark location away from direct sunlight
Refrigerate macadamia nuts in airtight containers to preserve freshness
Keep in cool environment (below 70°F) to maintain optimal quality
Store in sealed containers away from moisture and strong odors
Preserve freshness for months
Freeze macadamia nuts in airtight freezer bags for extended storage
Discover delicious possibilities
Tree nut allergies including macadamia affect approximately 0.4-0.6% of population. Macadamia allergies can be severe; those with tree nut allergies should avoid.
Macadamia nuts grown in Australia and Hawaii follow strict agricultural standards. Choose macadamias from certified, reputable suppliers. Organic options available for those preferring pesticide-free varieties.
Surprising trivia you'll love!
Macadamia (Macadamia integrifolia) is native to Australia with evidence of Aboriginal consumption dating back thousands of years
The name 'macadamia' honors John Macadam, a Scottish-born Australian chemist and botanist
Aboriginal peoples called macadamia 'kindal kindal' meaning 'food requiring lots of work to extract'
Macadamia has the hardest shell of any commercial tree nut requiring specialized cracking equipment
Macadamia contains the highest monounsaturated fat content of all tree nuts at 59%
Macadamia was first commercially cultivated in Hawaii in the late 1800s
A single macadamia tree can produce 50-100 pounds of nuts annually at peak production
Macadamia nuts take 7-10 months to mature on the tree before harvesting
Australia is the world's largest macadamia producer with 60%+ of global supply
Macadamia oil is prized in fine cuisine and skincare applications for its nutritional profile
Macadamia (Macadamia integrifolia) is a tree nut superfruit with exceptional monounsaturated fats (59% of total), outstanding magnesium (37% DV per 100g), and remarkable antioxidant profile with potent polyphenols. Native to Australia, macadamia delivers comprehensive cardiovascular health and antioxidant benefits.
Macadamia delivers exceptional monounsaturated fats (59% of content) for heart health, exceptional copper (75% DV per 100g) for immunity, excellent magnesium (37% DV), excellent manganese (58% DV), and excellent iron (20% DV). At 718 calories per 100g with excellent protein (16% DV) and fiber (24% DV), macadamia provides exceptional nutritional benefits.
Yes, macadamia nuts are exceptional for cardiovascular health with 59% of fat content as heart-healthy monounsaturated fats. The highest monounsaturated fat content of all tree nuts provides comprehensive cardiovascular support and cholesterol management benefits.
Macadamia nuts contain exceptional copper at 1.7 mg per 100g (75% DV), supporting immune function, bone formation, and antioxidant enzyme production. This makes macadamias among the richest tree nut sources of copper.
Yes, macadamia nuts are excellent for antioxidant protection with extraordinary polyphenols and flavonoids. These compounds provide comprehensive oxidative stress reduction and support cellular wellness and disease prevention.
Soak 1 cup raw macadamia nuts for 4-8 hours, drain, blend with 4 cups water until smooth, strain through nut milk bag, and refrigerate for up to 7 days. Homemade macadamia milk provides maximum antioxidant preservation with creamy texture.
Macadamia nuts are native to Australia and were consumed by Aboriginal peoples for thousands of years. Today they are commercially cultivated in Australia, Hawaii, South Africa, and other suitable subtropical climates worldwide.
Quality macadamia nuts are available at specialty retailers, gourmet food stores, farmers markets, and online suppliers. Australian, Hawaiian, and South African macadamias offer authentic regional options from reputable suppliers.
Australian and Hawaiian macadamias have lower carbon footprint with established agricultural infrastructure. Choose sustainably sourced macadamias to minimize environmental impact.
Macadamia orchards in suitable climates utilize efficient water systems. Macadamias are well-suited to subtropical regions with natural rainfall patterns.
Support local agricultural economies by choosing macadamias from Australia, Hawaii, or South Africa from certified sustainable suppliers.
Keep away from heat which can degrade beneficial oils and flavor
Properly stored macadamias maintain freshness for extended periods
Frozen macadamias maintain quality for 3+ years
Use directly from freezer in cooking or baking applications
Thaw at room temperature before consuming as snack
Keep frozen macadamias in sealed containers to prevent moisture absorption
In-shell macadamias freeze particularly well preserving flavor and nutrition
Label frozen items with the date to track freshness. Most fruits maintain quality for 2-3 months when properly frozen. For best results, use airtight containers or freezer bags to prevent freezer burn.