Products

Macadamia Nuts

Category:

Seasonality:

All Origins
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

Macadamias have a rich, smooth, buttery flavor excellent in cookies, sauces, and ice cream. Also crush and use as a topping for chicken or fish.

Named after Dr. John Macadam, the scientist that reputedly discovered these nuts were edible, they originated in Australia. Now one of the leading orchard crops of Hawaii, Macadamia Nuts have grown in popularity because of their sweet taste and creamy texture. The outer husk of the Macadamia Nut is removed easily but the steely hard shell requires about 300 pounds of pressure to crack. For one bird, the Blue Hyacinth, the Macadamia Nut is a staple food, but it must still be in the shell for the bird to want it. Melissa’s Macadamia Nuts from Hawaii are sold both shelled and unshelled and can be eaten raw or roasted as a snack, or used for baking in breads and cookies.

Selection, Storage & Handling:

Macadamia Nuts from Melissa’s are hand-selected for excellent quality. Choose nuts that are light brown in color with no blemishes or cracks. Shelled Macadamias should be light cream colored with no blemishes. To ensure freshness, store in refrigerator or freezer.

Nutrition Facts

Serving Size 1 ounce (28g)

Amount Per Serving
- Calories 210
- Calories from Fat: 180

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 3g 11%
- Protein 2g 0%
- Saturated Fat 3.5g 16%
- Sodium 0mg 1%
- Sugars 1g 0%
- Total Carbohydrate 4g 1%
- Total Fat 22g 33%