Macadamia Nuts were introduced to Hawai’i in 1881 as a tree for reforestation. They were a native plant of Australia. Macadamia nuts are ideally suited to the mild tropical climate of Hawai’i.
On Dr. Paulo’s Macadamia Nut Farms, our trees have grown to a height of 50 feet in some locations and provide an abundance of nut fruit. The nut of the macadamia tree grows within a hard green husk that splits open as it matures. When dehydrated, over 65% of the creamy white kernel contains oil and 6-8% is sugar. Our Macadamia Nuts are grown on our Ali’i Gardens and Rock Bottom Road Farms.
Macadamia nuts are considered to be the prime edible nut. They are excellent raw or dehydrated. The oil from the nut is naturally high in mono-unsaturated fats and antioxidants. There is a long stable shelf life. They can be eaten as a delicious snack and used in almost any recipe that calls for nuts, including stuffings, fruit salads, breads and cakes.
Our Special Processing
Dr. Paulo’s Macadamia Nuts are dehydrated and farm-direct from a single origin. Dr. Paulo’s is one of only three growers in the world that owns the patented nut cracker that gives us the ability to dehydrate the nuts out of the shell rather than oven-drying the nuts in the shell. Dehydration only minimally affects the nutritional value of the macadamia nut as it is the least damaging form of food preservation. Also, dehydration uses 60% less power than conventional drying which decreases the impact on the environment. The result of our unique processing is a superior product in every way.