![]() ![]() 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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