Macadamia GT201
Macadamia GT201 is a New Zealand bred variety with fragrant pink flowers. The nuts hang in clusters, with the kernel sitting inside a woody round shell. A heavy and consistent cropper with average-sized nuts. Delicious raw, roasted, seasoned, dipped in chocolate or used in sweet or savoury dishes.
Stake to support in the first few years and prune to develop a strong structure (no narrow-angle branches). As the tree matures, take out the centre (to let light in) and try to keep it to 3-4 metres high. Remove dead or damaged branches.
It takes 4-5 years to first fruit and 7-8 months for the nuts to mature. Harvest from August when nuts are full size. To test, pick a few nuts remove green husks and check the colour of the inside of the husk lining. When dark brown, harvest the lot. Wear gloves and cut-out socks for forearms, as leaves are prickly. Put a tarp under the tree, pull down by hand or use a shepherd's hook. Don't pick in the rain, as nuts hold too much moisture.
Post-harvest
1. Remove green husks within 48 hours of picking. Spread the in-husk nuts in a thin layer in the weather for 24hrs. The husks will dry and spilt so they can be removed with a knife.
2. When nuts are harvested, nuts have 23% moisture; the ideal for cracking is 1.5%, so they need to be dried out. Put nuts in an onion bag in an airy, sheltered, rat-free place for 6-8 weeks. Shake the bag regularly so the nuts don't stick to the shell in one place. They will store in an onion bag in a dark, airy place for several years. Note: Nuts, like timber, will absorb and lose moisture depending on humidity.
3. The dryer the nut, the easier to crack. After 6-8 weeks, put nuts in the oven overnight (turned off but still warm from cooking dinner) for 4-5 consecutive nights.
4. Crack with a macadamia nut cracker or use vice grips, woodwork vice, or place the nut in an indentation and hit with a hammer. This will keep the kids amused for hours.
Macadamia tetraphylla x intergrifolia ‘GT201’
Macadamia GT201 is a New Zealand bred variety with fragrant pink flowers. The nuts hang in clusters, with the kernel sitting inside a woody round shell. A heavy and consistent cropper with average-sized nuts. Delicious raw, roasted, seasoned, dipped in chocolate or used in sweet or savoury dishes.
Stake to support in the first few years and prune to develop a strong structure (no narrow-angle branches). As the tree matures, take out the centre (to let light in) and try to keep it to 3-4 metres high. Remove dead or damaged branches.
It takes 4-5 years to first fruit and 7-8 months for the nuts to mature. Harvest from August when nuts are full size. To test, pick a few nuts remove green husks and check the colour of the inside of the husk lining. When dark brown, harvest the lot. Wear gloves and cut-out socks for forearms, as leaves are prickly. Put a tarp under the tree, pull down by hand or use a shepherd's hook. Don't pick in the rain, as nuts hold too much moisture.
Post-harvest
1. Remove green husks within 48 hours of picking. Spread the in-husk nuts in a thin layer in the weather for 24hrs. The husks will dry and spilt so they can be removed with a knife.
2. When nuts are harvested, nuts have 23% moisture; the ideal for cracking is 1.5%, so they need to be dried out. Put nuts in an onion bag in an airy, sheltered, rat-free place for 6-8 weeks. Shake the bag regularly so the nuts don't stick to the shell in one place. They will store in an onion bag in a dark, airy place for several years. Note: Nuts, like timber, will absorb and lose moisture depending on humidity.
3. The dryer the nut, the easier to crack. After 6-8 weeks, put nuts in the oven overnight (turned off but still warm from cooking dinner) for 4-5 consecutive nights.
4. Crack with a macadamia nut cracker or use vice grips, woodwork vice, or place the nut in an indentation and hit with a hammer. This will keep the kids amused for hours.
Macadamia tetraphylla x intergrifolia ‘GT201’
Macadamia GT201 is a New Zealand bred variety with fragrant pink flowers. The nuts hang in clusters, with the kernel sitting inside a woody round shell. A heavy and consistent cropper with average-sized nuts. Delicious raw, roasted, seasoned, dipped in chocolate or used in sweet or savoury dishes.
Stake to support in the first few years and prune to develop a strong structure (no narrow-angle branches). As the tree matures, take out the centre (to let light in) and try to keep it to 3-4 metres high. Remove dead or damaged branches.
It takes 4-5 years to first fruit and 7-8 months for the nuts to mature. Harvest from August when nuts are full size. To test, pick a few nuts remove green husks and check the colour of the inside of the husk lining. When dark brown, harvest the lot. Wear gloves and cut-out socks for forearms, as leaves are prickly. Put a tarp under the tree, pull down by hand or use a shepherd's hook. Don't pick in the rain, as nuts hold too much moisture.
Post-harvest
1. Remove green husks within 48 hours of picking. Spread the in-husk nuts in a thin layer in the weather for 24hrs. The husks will dry and spilt so they can be removed with a knife.
2. When nuts are harvested, nuts have 23% moisture; the ideal for cracking is 1.5%, so they need to be dried out. Put nuts in an onion bag in an airy, sheltered, rat-free place for 6-8 weeks. Shake the bag regularly so the nuts don't stick to the shell in one place. They will store in an onion bag in a dark, airy place for several years. Note: Nuts, like timber, will absorb and lose moisture depending on humidity.
3. The dryer the nut, the easier to crack. After 6-8 weeks, put nuts in the oven overnight (turned off but still warm from cooking dinner) for 4-5 consecutive nights.
4. Crack with a macadamia nut cracker or use vice grips, woodwork vice, or place the nut in an indentation and hit with a hammer. This will keep the kids amused for hours.
Macadamia tetraphylla x intergrifolia ‘GT201’