Green Macadamia Nuts
Inventory, lb : 0
Green Macadamia nuts are in the husk, and in the shell, both of these layers must be removed before one reaches the most recognizable white, edible seed. The husk starts bright green and will transition to a dark forest green in color. Inside the husk is a hard, dark brown, smooth shell. Once dried the shell is cracked and removed to reveal a small, cream to white colored, seed. The flavor of raw Macadamia nut gives a mildly sweet and buttery flavor. The texture of the nut is soft and creamy due to its high oil content.
Green Macadamia nuts are available year-round with peak season from the summer to early spring.
There are four species of Macadamia nuts that are all botanically classified under the Macadamia nut genus; Macadamia integrifolia, Macadamia jansenii, Macadamia ternifolia, Macadamia tetraphylla. However, there are only two species that are suitable for raw consumption: Macadamia integrifolia and Macadamia tetraphylla. Macadamia trees were first introduced to Hawaii in 1880 and are also commonly known as the Queensland nut, bopple nut and the Hawaiian nut.
Recipes that include Green Macadamia Nuts. One is easiest, three is harder.
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