Macadamia nuts

For thousands of years before European settlement, the aborigines ate the native nut that grew in the rainforests of eastern Australia. One of these nuts was called gyndl or jindilli, which was later borrowed as "kindal" by early Europeans. In New South Wales, the southern species is known traditionally as boombera. The macadamia nut consists of an off-white kernel enclosed in a brownish shell that is smooth, thick, and very hard. The shell itself is enclosed in a thin, fleshy green membrane that cracks open when the nut is fully grown and has to be completely removed before the shell can be..

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