Re: [gardeners] macadamia nuts (
Tue, 5 Sep 2000 21:01:32 EDT

<< George, a macadamia nut has a very mild flavor all its own. 
In truth, it is a unique nut.

It is quite oily and a bit like Candlenuts (Indonesian, but you can eat 
Macadamia nuts raw. They originally came from Australia in the mid 1880's, 
now most come from Hawaii.

 The only way I like them is in a cookie w/white chocolate.  Eat those about 
once every 4 or 5 years.  Now cashews are my downfall.

Macadamia Nuts...are an unexpected source for a new, exceptionally healthful 
cooking and salad oil. 
Hawaii produces 60% of the world's supply of many peoples favorite snack. The 
Macadamia Nut is often called the king of nuts because of its great flavor 
and crunch. Using this nut we expeller press an oil that certainly ranks 
among the best. For you fat-conscious folks remember that all oils contain 
the same 120 calories per tablespoon -- and you will find that you use less 
macadamia nut oil than other oils because of its coating properties.
Cooking Characteristics The oil has a delicious, light, macadamia nut flavor, 
especially complimentary to fish, chicken, vegetables, baked goods and 
salads. The nutty flavor and aroma increase with heat when used in cooking 
(similar to roasting nuts).
It's high smoke point of 389 degrees F. is ideal for stir-frying and 
sautéing. As it has excellent coating properties and low absorbency, a little 
goes a very long way.
Health Characteristics Highly monounsaturated at 80% (olive oil is 74% and 
canola oil is only 58% monounsaturated), it's beneficial to our HDL/LDL ratio 
("good" vs. "bad" cholesterol).
Very low in omega-6 fatty acids at 3% (olive oil is 8%, and canola is 25%). 
Because of the oil's high monounsaturation, shelf life after opening is about 
twelve months without refrigeration. Polyunsaturated oils, having low 
antioxidant protection, can become rancid within 2 to 3 months, even with 
Here's what Bon Appetit had to say about the oil in their DietWatch section 
OVER THE PAST SEVERAL YEARS, CANOLA oil and olive oil have become staples of 
heart-wise cooks, thanks to a high content of monounsaturated fats (which 
have been shown to be better for cardiovascular health than the saturated and 
polyunsaturate d kinds). Now there's a new oil on the market that's more 
monounsaturated than either canola or olive oil: macadamia nut oil. While 
canola oil is 58 percent monounsaturated and olive oil 74 percent, macadamia 
nut oil comes in at 80 percent monounsaturated, making it the clear winner. 
Add to that a high smoking point of 389 degrees F (olive oil burns at about 
200 degrees F), a long shelf life and a pleasant nutty flavor, and you have 
an oil worth trying.