The Nutty Allure of Growing Macadamia Trees on Marco

If you ask residents of Marco about an edible nut that is not a coconut yet still grown in Florida, they are NOT likely to mention Macadamia.  According to the University of Florida, Macadamia trees can be grown in United States hardiness zones 9-11 (Southwest Florida), where the trees require full sun and a temperature range between 65 degrees and 85 degrees.  

According to its history, the Macadamia tree originated in the rainforests of Queensland, Australia, and was considered a delicacy by the Aboriginal people. Around the early 1900s, Macadamia trees were brought to Hawaii and started being grown commercially. Planting Macadamia nuts in Hawaii started as a way to help manage the declining sugar cane production in the mid-1990s.

According to UF/IFAS, Florida growers are looking for alternative crops to diversify and Macadamia is being seen by experts as a possible substitute for citrus, which is now under siege by the Citrus Greening disease. Macadamia has also found success in South and Central Florida on a small scale, ranking number three in production in the United States. Presently, South Africa is the world’s largest grower of Macadamia nuts, outpacing Australia and Hawaii in the global market.

My first introduction to Macadamia trees in Marco came from my friend Susan LaGrotta, who lives next door to a couple who planted at least six Macadamia trees in their yard, creating an orchard-like setting. She was given permission to collect the nuts that had fallen off the trees while they were traveling. Eventually, the house was sold and the Macadamia trees were removed.

I also met resident Sue Keller, who has a 20-year-old Macadamia tree in her backyard adding that her tree survived Hurricanes Irma and Ian tolerating salt intrusion, which devastated her collection of prized mango trees.

The Macadamia tree is a slow-growing tree and depending on the variety, will take seven to ten years to produce nuts, according to the University of Florida. It is a spectacular looking backyard tree with dark green foliage and during season, produces sweet-scented ivory-colored blossoms. 

Sue’s Macadamia tree is a prolific producer, and each year, she manages to give away bags full of the nutty delight. During the months of October through December, the nuts start to ripen and the color changes from green to brown.

They begin to drop, and the nut will split open and expose the shiny brown nut inside. According to experts, a Macadamia tree can yield from 60 to 150 pounds of nuts per year!

What makes Macadamia nuts so desirable and pricey? According to World Export, the answer is not only due to its high nutrient content but the low supply since it takes a long time for a tree to mature. In a nutshell, the shelling process is also very labor intensive and if done incorrectly, can damage the valuable kernel inside resulting in half-broken kernels.

The Macadamia is a tough nut to crack. Experts say the Macadamia is known as the hardest nut requiring 300 pounds of pressure but with the right “cracker,” you are rewarded with a beautiful, unbroken tasty kernel. My friends and I tried many techniques such as using a hammer to smash the nuts only to splinter into many pieces.  

Sue is very generous with her Macadamia nut harvests and will even lend you her specialty Macadamia nut cracker. Soon, you find yourself cracking Macadamia nuts while watching your favorite TV episode. Or you can take the easy way and order a pound of shelled Macadamia nuts from Hawaii at $25 a pound or more.

According to the 2022 Future Market Insights (FMI), the global market is estimated at $5.08 billion by the end of 2023 by successfully marketing Macadamia nut as a nutritious snack loaded with healthy fats and a mouthwatering buttery taste.  

If you have a bag of shelled Macadamia nuts sitting on your kitchen counter, I bet you also have the recipe ready to bake white chocolate chip cookies or Macadamia nut fudge. Or simply enjoy them raw!