Macadamia nuts are the queen of nuts and I love them. I have wonderful memories of whiling away the hours cracking nuts from the tree in my backyard. I used to gather up the nuts and crack them and eat fresh or add into pesto. Any that were crushed too much in the cracking process were fed to my chickens who absolutely loved them. These chickens were spoilt as at the time I worked on a blueberry farm and used to bring home the blueberries with the caterpillars in them. They would gobble them up as quickly as they could. They had the shiniest coats and were incredibly healthy. They laid the nicest eggs I think I will ever eat ever again.
Moving to Adelaide I lamented the loss of living in a subtropical zone. More so for the loss of knowledge of plants. When I looked at the landscape then I could read it like a book. Its plants were like characters where the names, history and relationships were known. It was a happy day when I found out Macadamia’s grew on the Adelaide Plains and even better when I found a few growing on public land. Macadamia trees are a good contender for a guerilla gardening plant and would be cheirshed by other foragers for many years to come.
The nuts start dropping to the ground from late March to September. In the lead up to the season the tree will start dropping baby nuts and some mature nuts. The nut needs to be taken out of the husk as soon as possible so it doesn’t get damaged. You don’t need to cut the husk, just wait for the green husk to split open then remove. I put them in a basket in a warm spot to speed up the husk splitting open.
Put them back in the basket in the warm spot until they rattle around inside the shell and then they’re ready to crack open. Use a hammer to crack the nut open on a surface with a little indentation so the nut doesn’t roll away while cracking. If you have a regular steady supply then it would be worth investing in a purpose built macadamia nut cracker.