Macadamia nut selection
The shelled macadamia nuts are about the size of a marble and have a rich, sweet, delicate, buttery flavor enjoyed in both desserts and savory dishes.Since the shell is so difficult to crack (much like black walnuts), you'll find them in the market always shelled, either raw or roasted, salted or unsalted.
Due to the labor involved in shelling the nuts and the tropical environment required to grow them, macadamias were traditionally more expensive than other nuts. Prices have dropped dramatically in the past twenty years due to new strains with softer shells and expanded production. They are readily available in the nut section of most all general grocery stores.
Macadamia nut storage
Macadamia nuts have a very high fat content and must be stored carefully to avoid rancidity. The nuts should be light in color. They will darken with age as the inherent oil turns rancid.Vacuum-packed nuts are the best choice for the freshest product. Refrigerate unopened nuts in an airtight container up to six months or freeze up to a year. Once opened, refrigerate and use macadamia nuts within two months.
More About Macadamia Nuts:
• Macadamia Nut Cooking Tips
• Macadamia Nut Selection and Storage
• Macadamia Nut Equivalents
• Macadamia Nut History
• Macadamia Nuts and Health
• Macadamia Nuts Recipes
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
