The rich wonderful taste of the macadamia nut is often associated with Hawaii. One bite can transport you to our land of blue water, warm sunsets and the Aloha spirit!
The great taste wasn’t always Hawaiian though. Big Island farmers adopted the macadamia nut tree as their own in the late 19th century. Imported from Australia as an “ornamental”, the macadamia’s glossy green leaves and beautiful shape were highly sought after. It didn’t take long for those early farmers to discover the nut’s wonderful taste. Now they are a common sight on farms all over the Big Island.
Our acres of “macs” are harvested September through March. The nut is allowed to ripen fully on the tree. Once it falls, we hand-pick and take the nut to our processor, where the outer husk is removed and the nut is dried for two weeks to separate the kernel from the shell.
Once dried, the shell is cracked. Sound easy? The mac is the hardest nut in the world. It takes three hundred pounds per square inch of pressure to crack the shell! That’s why you don’t see macs for sale in the shell, it would take a BIG hammer for you to get your nut. We will gladly send you a mac in the shell with your order, just ask for one in the comments section of the order form!
After cracking the shell, we are left with just the wonderfully flavorful white macadamia nut. The raw macadamia is stored in vacuum bags until we receive your order. At that time we dry-roast and lightly salt the nuts. We sell raw or unsalted nuts as well.