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.
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
Typically packaged in 25 lb cartons.
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