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Macadamia nuts are crunchy and pleasantly sweet in taste with a nutty aroma. They can be eaten on their own, raw or roasted and salted. These lively nuts blend well...
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Macadamia nuts are crunchy and pleasantly sweet in taste with a nutty aroma. They can be eaten on their own, raw or roasted and salted. These lively nuts blend well with sweet delicacies.

Health benefits of macadamia nuts

  • Macadamia nuts are high in dietary fibre. The soluble dietary fibre plays a role in glucose absorption and maintaining a healthy blood cholesterol level, while the insoluble dietary fibre helps to keep the gut healthy.
  • Macadamia nuts are high in monounsaturated fatty acids (MUFA’s). Replacing saturated fats with unsaturated fats (such as MUFA’s) in the diet contributes to the maintenance of normal blood cholesterol levels.

USES

  • Macadamia nuts are crunchy, yet pleasantly sweet in taste with a nutty aroma. They can be eaten on their own, raw or roasted and salted.
  • Macadamia easily blends with sweet delicacies. Roasted, crushed macadamia are often sprinkled over salads, desserts (like ice cream Sundays), sweets, etc.
  • They are widely used in confectionery, as an addition to biscuits, sweets, and cakes.
  • Over Christmas time Macadamia’s are great in your traditional trifles. 

DID YOU KNOW?

Macadamia Nuts originate from Australia and were named after Hon. Dr. John Macadam, in 1857.  They were first exported to Hawaii as a windbreak for sugar cane, in 1881.  It takes 4 to 5 years for a tree to bear its first harvest, and only mature after 10-15 years.  They have the hardest shell out of all the nuts. 

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