Macadamia Nuts

Totally Nuts

Macadamia Nuts

Macadamias are evergreen trees native to Australia. The Aboriginal people called the macadamias by different names: Kindal Kindal, Boomera, Jindill, or Baupal. Today the largest producers of macadamia nuts are Australia and South Africa representing about 50% of the total production. Macadamia nuts are perfect as a snack, breakfast topping, in salads, desserts and ice creams. They can be eaten either raw or roasted. Macadamia nuts are high in monounsaturated fats such as omega-7 fatty acids, fiber, magnesium, copper, manganese, and thiamin, and are a source of vitamins B6, niacin and minerals such as iron, phosphorus, potassium, and selenium. 

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Macadamias are evergreen trees native to Australia. The Aboriginal people called the macadamias by different names: Kindal Kindal, Boomera, Jindill, or Baupal. Today the largest producers of macadamia nuts are Australia and South Africa representing about 50% of the total production. Macadamia nuts are perfect as a snack, breakfast topping, in salads, desserts and ice creams. They can be eaten either raw or roasted. Macadamia nuts are high in monounsaturated fats such as omega-7 fatty acids, fiber, magnesium, copper, manganese, and thiamin, and are a source of vitamins B6, niacin and minerals such as iron, phosphorus, potassium, and selenium. 

 

Origins:

Australia

Brazil

Guatemala

Kenya

South Africa

 

Macadamia Kernels:

Wholes: Style 0

Wholes: Style 1

Wholes and halves: Style 2

Cocktail: Style 3

Halves and pieces: Style 4 L, Style 4 M, Style 4 S.

Large Diced: Style 5

Chips: Style 6

Bits and diced: Style 7

Fines: Style 8

 

Packaging:

Typically packaged in 25 lb cartons.

 

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