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Macadamia Nut > Lists
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“These are great -- but I've never had them by themselves. I love the cookies and ice cream that's made with them. In fact the rest of my list is best IN something -- cookies,
#4 of 8 from Nuts for Nuts! by
#4 of 10 from Nuts for Nuts! by
“Though these are great in baked goods, I like them just the way they are! Their shape and size is pretty wonderful. Really good in trail mix.”
#4 of 10 from Nuts for Nutrition! by
About this food


Macadamia is a genus of nine species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species M. neurophylla) and Sulawesi in Indonesia (one species, M. hildebrandii).

They are small to large evergreen trees growing to 2–12 m tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6–30 cm long and 2–13 cm broad, with an entire or spiny-serrated margin. The flowers are produced in a long slender simple raceme 5–30 cm long, the individual flowers 10–15 mm long, white to pink or purple, with four tepals. The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.

The genus is named after John Macadam, a colleague of botanist Ferdinand von Mueller, who first described the genus. Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut, Queen of Nuts and bauple nut; Indigenous Australian names include gyndl, jindilli, and boombera.
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Polls with this food
Related Topics

a species in the legume family


A brand of macadamia nuts


A general term for the large, dry, oily seeds or fruit of so

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