Selection and storage of Macadamia

Selection of Macadamia

Macadamia nuts are the size of a marble and a rich, sweet delicate taste, have both desserts and savory butter.

Since the shell is so hard to break (like black walnuts), is still peeled on the market, raw or roasted, salted or unsalted.

By working in the bomb balls and the necessary tropical setting up required, macadamia nuts are traditionally more expensive than other nuts. Prices have dropped dramatically over the last twenty years, because new strains of soft-shelled and increased production. They are available in the parent section of most grocery stores.

Macadamia storage

Macadamia nuts are high in fat and should be stored carefully to avoid rancidity. The nuts should be light in color. They darken with age as the inherent rancid oil.

Vacuum packed nuts are the best choice for the freshest products. Cool nuts in an airtight or freeze up to six months to a year container. Once opened, refrigerate and use macadamia nuts in two months.

Learn more about macadamia nuts:
• Macadamia Nut Cooking Tips
• Selection and Storage Macadamia
• Macadamia equivalent
• History of Macadamia
• Macadamia and health
• Recipes Macadamia
_{Photo © 2006 Peggy Trowbridge licensed to About.com, Inc.}

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