We picked the first of the new season’s macadamias yesterday. It’s a bit earlier than usual, but the warm wet weather seems to have been bringing them on, and they are starting to drop and be got by the creatures. I don’t mind the creatures getting some of them. Because they are a native to this region, we’ve included seedling trees in all the riparian native plantings. But we also have some grafted varieties that were planted for human food, and I want some harvest from them! The first of the season nuts are so sweet.
Macadamia and fruit nut butters are one of my favourite recipes. I’ve posted Macadamia and Pear Butter and Turmeric and Mandarin Nut Butter, before, but the idea works with just about any sweet juicy fruit, and Banana Macadamia Butter is one of the favourites.
Fresh nuts in season, unprocessed and in their shell, are one of the things that don’t seem to get appreciated enough to make it into the weekly fresh food shopping. With my family’s history of heart disease, I really like it that macas work as well as the “clinically proven to lower cholesterol” margarines that taste fake. Their fats are the “good” kind and they are also high in protein, fibre, B vitamins, minerals and and antioxidants. Put it on Oat and Linseed Sourdough, and I feel so virtuous as well as happy.
Dry roast a good handful of macadamia kernels in a heavy frypan over a medium heat for a couple of minutes, shaking the pan, till they just start to colour.
Tip them into a blender or food processor with a banana. Blend the mixture till smooth. Taste and add a little salt, or honey, or both.
Slather onto your favourite bread, toasted, and eat.