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Macadamia Nuts

Macadamia

Also called Macadamias

Macadamia Nuts
Photo: MorePix, CC BY-SA 3.0

Macadamia is a genus of four evergreen tree species from eastern Australia, of which two (mainly M. integrifolia and M. tetraphylla) are grown commercially for their prized nuts. Commercial orchards need fertile, well-drained soil and a warm, frost-free climate, and trees take 7 to 10 years to bear.

Family
Proteaceae (Protea family)
Grows as
Tree, Shrub
Light
Full sun, Part shade
Water
Water regularly while young and in dry spells, but keep soil well-drained and never waterlogged.
Soil
Fertile, deep, well-drained, slightly acidic soil.
Temperature
Optimum around 25 °C; avoid temperatures below 10 °C; established trees tolerate light frost.
How easy
Moderate
Safety
Not known to be toxic: Nuts of M. jansenii and M. ternifolia contain cyanogenic glycosides, so these species should not be eaten raw without care.
Edible
Yes, some parts

About

Macadamia is a genus of four species of trees in the flowering plant family Proteaceae. They are indigenous to Australia—specifically, northeastern New South Wales and central and southeastern Queensland. Two species of the genus are commercially important for their fruit, the macadamia nut (or simply macadamia). Global production in 2025 was 344,000 tonnes (379,000 short tons). Other names include Queensland nut, bush nut, maroochi nut or bauple nut. It was an important source of bushfood for the Aboriginal peoples.

The nut was first commercially produced on a wide scale in Hawaii, where Australian seeds were introduced in the 1880s, and which for more than a century was the world's largest producer. South Africa has been the world's largest producer of the macadamia since the 2010s.

How to grow it

The macadamia tree is usually propagated by grafting. It does not begin to produce commercial quantities of seeds until it is 7–10 years old, but once established, it may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1,000–2,000 mm (40–80 in), and temperatures not falling below 10 °C (50 °F) (although once established, they can withstand light frosts), with an optimum temperature of 25 °C (80 °F). The roots are shallow, and trees can be blown down in storms; like most Proteaceae, they are also susceptible to Phytophthora root disease. As of 2019, the macadamia nut is the most expensive nut in the world, which is attributed to the slow harvesting process.

Safety

Nuts from M. jansenii and M. ternifolia contain cyanogenic glycosides.

Other Macadamia plants

Macadamia nut · Jansen's Macadamia · Maroochy Nut · Macadamia nut

Text excerpted from the Wikipedia article Macadamia by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.

The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.

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