The macadamia fruiting season begins in late fall and continues until spring. Ripening time varies by crop, but all varieties bear fruit continuously during their fruiting period, rather than all at once. The ripening of macadamia nuts varies by variety, location and season. In New Zealand, this generally means that maturation occurs from May to October.
Even on a single tree, individual macadamia nuts can ripen for several months. Macadamia trees grow in frost-free climates, including tropical and subtropical areas of the United States. Evergreen trees produce macadamia nuts, which are eaten roasted or in a variety of breads and other candies. The tree blooms in spring, but the nuts don't ripen until six or eight months after pollination.
The long, hanging stems hold several nuts high up on the tree as they mature. Recognizing when nuts are ripe and harvesting them promptly once ripe prevents them from rotting, germinating or becoming infested with insects. Locate the branches of the macadamia nut tree that contain ripe nuts. Ripe nuts can be identified by their open, split or cracked shell.
Nuts are usually ready to be harvested during the month of June. Macadamia nuts are harvested manually after the fall, which occurs eight to nine months a year in Hawaii (July to March). On relatively uniform land, large-scale producers use mechanical sweepers and collection devices to compensate for the high cost of agricultural labor. The CTAHR has developed a tractor-mounted collection device that works for smaller orchards.
To avoid losses caused by mold, germination and animal damage, macadamia nuts should be harvested at least every four weeks during rainy weather, although they don't need to be harvested as often during dry weather. These nuts are used as an ingredient in many dishes and are also used as a snack when eaten alone. Macadamia flowers are small and whitish, wrinkled and grow in long spikes, while their nuts can ripen all year round, although they ripen mainly in autumn and spring. A well-managed orchard with a distance between trees of 8 meters by 4 meters (or 312 trees per hectare) is expected to produce a maximum of 3.5 to 4 tons of nuts with shells per ha (12 to 13 kilograms per tree) at maturity, although poorly managed orchards or those in poor places may not reach these figures.
There are no regulations or restrictions on the macadamia nut market, so prices are determined by market forces of supply and demand. Macadamia integrefolia with a smooth shell produces nuts, while macadamia tetraphylla with a rough shell produces nuts. Walnuts are housed in hard shells, which must be broken after harvest to reveal the tender, brown nut they contain. On the contrary, it is best to peel the nuts immediately and air dry them or take them to the processor the next day.
If the nuts are still damp after the drying period of 2 to 3 weeks, place them in an oven that is heated to 100-115 degrees for 12 hours to finish drying. . Some countries in Latin America, Africa and Asia also grow macadamia nuts, while the trees can be found in California and Florida for the continental United States. Store unshelled macadamia nuts in a cool, dry place after opening the package; after opening the package, place the macadamia nuts in an airtight sealed container or place the original package in a resealable, sturdy freezer bag to extend their shelf life.
From cooking, health and wellness to people, gift ideas and the country of macadamia, there's a lot to discover about this extraordinary Australian nut. Rake until most of the nuts fall, which occurs regularly from fall to early spring on some tree varieties. While grain and oil are the main products of macadamia nuts, both the shells and the shells also have uses. .
