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The edible macadamia Nuts are produced by two species of the genus Macadamia: M. integrifolia, known as the smooth-shell type; and M. tetraphylla, commonly referred to as the rough-shell type. Both of the edible species of Macadamia may reach a height of sixty feet and a spread of some forty feet. Their glossy dark green leaves, which resemble holly, make beautiful wreaths.
The smooth shell type has leaves four to twelve inches long, which grow in whorls of three, and are usually free from spines; its flowers are creamy white in color. The leaves of the rough shell type measure from five to twenty inches long and have spines along their entire length. They are usually found in whorls of four. The flowers may be pink or creamy white in color.
The fruit consists of a fleshy husk which encloses a spherical seed one-half to one and one-quarter inches in diameter with a very hard, durable shell. Inside the shell is the macadamia nut, whose distinctive flavor has been compared to that of a superfine hazelnut.
Under favorable growing conditions, the macadamia tree begins to produce in six to seven years. It is a long lived tree which may have a productive life of sixty years or more. In full production, well grown mature trees produce sixty to one hundred fifty pounds or more annually of in shell nuts.