Macadamia nut, from Australia to Brazil

Portuguese here.

Life cycle for a macadamia nut.

Macadamia nut was discovered in Australia but it was brought to Limeira city (Sao Paulo State) around year 1935. The commercial production started 1980, and nowadays Brazil produces more than 3.000 tons/year.

Rich in omega 7 and 9, macadamia nut is buttery because it has many fatty acids. Although, it has not many proteins, neither fibers.

Between 10 known macadamia nut species, only 3 species are edible, and 2 are edible uncooked. My parents are lucky to have one of those growing in their garden. This is how macadamia looks like since young to ready to eat.

The green drop shape of this fruit turns into brown while the nut shell grows inside. Normally it opens until the nut fall off. This nut shell has a perfect round shape which also is hard to open, slippery. What makes very difficult to broke. Usually its in dark beige and it has lighter spots on it. The interior of this nut shell has 2 colors, always! A nice combination of ivory and brown, exactly half and half just like a white and dark chocolate cake. The nut's texture reminds a cocoa butter, a butter drop naturally made.

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Isabela: Brazilian, designer, works with automotive fabrics in the US. She did psychology college as well and had enjoyed a lot. She is living abroad for while, maybe because this she likes trends, cultures and behaviors.

DISCLAIMER

All material on this CORN FREE session is intended for reference only and should not take place of medical advice from a license practitioner. Please use common sense, do your own research, and consult your physician when making decisions about your health.