The macadamia nut plant is a subtropical evergreen tree native to Australia, known for producing rich, buttery nuts that are widely used in baking and gourmet cooking. Here's a breakdown of its key characteristics:

🌿 General Description
Scientific Name: Macadamia integrifolia (most common species for edible nuts)

Family: Proteaceae

Origin: Eastern Australia (Queensland and New South Wales)

🌳 Tree Characteristics
Height: Grows 10–15 meters (33–49 ft), though it can reach up to 20 meters in ideal conditions.

Lifespan: Can live and produce nuts for over 50 years.

Growth Habit: Dense, rounded canopy with a single or multiple trunks.

🍃 Leaves
Shape: Oblong or lance-shaped.

Size: 20–30 cm long.

Texture: Glossy, dark green with spiny margins (especially when young).

Arrangement: Whorled (typically in groups of 3–4 leaves at a node).

🌸 Flowers
Appearance: Long, slender racemes (15–30 cm) covered in small, creamy-white to pinkish flowers.

Blooming Season: Late winter to early spring.

Pollination: Primarily insect-pollinated (especially bees).

🥥 Fruits and Nuts
Fruit Type: Hard, woody drupe.

Nut: Round, encased in a green husk that splits open when mature.

Shell: Extremely hard and smooth; encloses the edible white kernel.

Harvest Time: Generally late fall to early winter.

🌱 Growing Conditions
Climate: Subtropical to tropical; mild, frost-free environments.

Soil: Well-drained, slightly acidic soils rich in organic matter.

Watering: Requires regular watering, especially during dry periods, but sensitive to waterlogging.

Sunlight: Full sun to partial shade.