Macadamia integrifolia is a large, spreading evergreen tree native to the rainforests of southeastern Queensland, Australia, where it has sustained Aboriginal peoples for countless generations. This species grows 30 to 50 feet tall in zones 9 through 11, producing glossy, lance-shaped leaves and sweetly fragrant seasonal flowers followed by edible nuts enclosed in hard shells. Once established, it tolerates drought well and requires only moderate water and low maintenance, though it prefers at least 50 inches of annual rainfall and protection from strong winds. The tree's combination of beautiful foliage, ornamental flowers, and productive nut harvest makes it a compelling choice for warm-climate gardeners seeking both function and aesthetic appeal.
Full Sun
Moderate
9-11
600in H x 480in W
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High
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Glossy oblong leaves growing in whorls of three and reaching 8 to 10 inches long give this tree an elegantly layered tropical appearance, while its sweetly fragrant seasonal flowers announce the arrival of the valuable nut crop to come. Once established, the tree becomes remarkably self-sufficient, tolerating drought and thriving on moderate water in rich, well-drained soils across zones 9 through 11. Its low maintenance requirements and status as both a shade tree and productive food source make it exceptionally rewarding for gardeners in warm climates who want a tree that works as hard as it looks.
The tree produces hard-shelled nuts with creamy, buttery kernels inside that can be eaten raw, roasted, or used in confections and baked goods. The nuts are also processed into macadamia oil, which is valued in cooking and skincare. Beyond nut production, the tree functions as a handsome shade tree, its broad canopy and dense foliage providing cooling coverage in tropical and subtropical landscapes.
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Transplant young macadamia nut trees outdoors in spring after all danger of frost has passed. Space trees 25 to 30 feet apart to allow room for their mature width of 20 to 40 feet. Plant in rich, well-drained soil in a wind-protected location receiving full sun. Water well after transplanting and maintain consistent moisture during the establishment period.
Macadamia nuts mature in fall and winter. Nuts are ready to harvest when they fall naturally from the tree to the ground; collect them regularly from beneath the canopy. The hard shell protects the kernel inside, which must be cracked open to access the edible nut. Harvest fallen nuts promptly to prevent decay and animal damage.
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“Macadamia nuts were a crucial food source for Aboriginal peoples of southeastern Australia long before European contact. The tree remained confined to its native Australian rainforests until 1837, when it was introduced to Hawaii, where it would eventually become an iconic commercial crop. This journey from Aboriginal staple to Hawaiian agricultural landmark reflects how a single species can transform from regional significance to global importance, carried across the ocean by botanists and farmers who recognized its potential.”