MACADAMIA BEAUMONT 175MM

Macadamia (also called the Queensland nut, Hawaii nut, bush nut, maroochi nut and bauple nut) is a world-famous Australian native nut, first traded by Aboriginal Elder King Jacky of the Logan River clan (QLD), who is credited as being the first known Macadamia entrepreneur. But it was an American plant collector who introduced this delicious produce to the world, jumpstarting international demand for the buttery nut in all the forms we know and love today. Suited to warm and tropical climates, Macadamia can be found from the northern parts of the country to as far south as southwest WA.
This tropical tree produces edible nuts that are a rich source of thiamine, vitamin B6, manganese, iron, magnesium and phosphorus. They have a creamy texture and nutty flavour that’s enhanced by roasting. This particular hybrid selected for the Tucker Bush range is the ideal “garden variety”, a fast and prolific fruiter producing nuts that are easier to shell than most commercial varieties.
Macadamia nuts are slow to ripen, taking just over 6 months from when the intensely fragrant pink flowers first bloom in the Spring. Mature nuts will fall off the tree when they’re ready, and should be collected off the ground as soon as possible. Expect a long harvest period, lasting from around March until June. We caution against foraging for wild Macadamia, as some species of this plant require special processing to be made non-toxic.
This versatile rainforest tree prefers moisture when growing, and dryness between flowering and fruit set. For best results, choose a freely draining soil in a full-sun position. Protect young trees from frosts and strong winds. Mulch around the base of the tree in summer.
Macadamia is a wonderful ornamental, ranging 5–10m in height and 4–6m in width, and boasting dense foliage that turns from maroon to dark green as leaves mature. It’s an ideal central feature, shade tree, or part of a large and lush landscape.
Aboriginal name:
• Bauple
• Gyndl
• Jindilli
Boombera