The ripe macadamia nut just picked from the tree has a green peel. The moisture content of the green peel is as high as 45%, and the moisture content of the kernel is about 23-25%. It is advisable to spread the fruit by hand on the same day after harvesting to prevent the fruit pile from heating up, because when the unpeeled fruit is stored, heat will be generated due to respiration (the temperature can sometimes rise by as much as 10°C), and high temperature will cause the kernels Spoiled.
2 Peel off
There are two types of peeling: manual peeling and mechanical peeling. In terms of manual peeling, it is advisable to put the nuts with the skin in the drying field for 1-2 days to let the peel cracked by drying and dehydrating, and then it is easy to peel it by hand. However, mechanical peeling requires high green water contained in the peel, and the peeling processing shall be performed when the kernel and the shell are in a compact state.
Find a tool to “slit”. If you want to make creamy macadamia nuts, you must open the seams at the first beginning. The function of the seam is to let the flavor blend into the nuts. If you want to make original macadamia nuts, you can open the seams after drying.
The next step is seasoning. If you want to make a creamy flavor, you can buy the ingredients and modulate the concentration, and then soak the macadamia nut into the creamy flavor stuff.