![]() ![]() Though the macadamia has a refined, delicate flavor, you would never call it bland. Imagine an orb the size of a large hazelnut, straw-colored and softly crunchy, with a mild, sweet-salty, fruity, buttery flavor and the richness of heavy cream. Hawaiians reportedly would place the nuts between boards and drive over them in their cars to extract the sweet meats from the iron-hard shells.Įxceptional measures, perhaps, but then the macadamia is no ordinary nut. This soft, buttery nut hides in a shell so hard that it takes a pressure of more than 300 pounds per square inch to crack it. The least-likely-to-be-eaten member of the nut family is the once-rare but increasingly popular macadamia nut. And what could be more off-putting than a gnarled, closed-tight oyster shell dripping salt water, or a hive full of angry bees protecting their cache of honey? Consider the artichoke, whose barbed petals serve as a botanical suit of armor, or rhubarb, whose leaves are poisonous. Among the world’s great gastronomic mysteries is how our forebears learned to eat inaccessible or seemingly inedible foods. ![]()
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