Bopple Nut – NSW – Hicksbeachia pinnatifolia

Plant family: Protaceae

Plant origin: Northern NSW rainforests.

Fruit description: The edible fruit is fleshy red, oval with a furrow along its length. They are spectacularly produced on long hanging stems attached to the trunk. The edible “nuts” are the seeds in the fruit.

Flowers: Bopple Nut flowers in Winter with many cream yellow flowers produced in sprays. They have a sweet smell.

Growing conditions: The Bopple nut grows to about 4 metres. It needs rich well drained soil containing plenty of organic material. It loves plenty of water. It loves a subtropical or tropical climate. The leaves are large and lobed, with a soft fringe on each leaflet. It is evergreen. New shoots have fine brown hairs.

Uses: Use the Bopple Nut as you would macadamias. Eat the shelled nuts raw or roasted. Use Bopple Nuts in any recipe where you can use nuts, such as biscuits, slices, cakes, breads, soups, salads, stuffings, desserts, satay sauce or pesto. Crush the nuts to make a paste to spread on toast or sandwiches.

Medicinal uses:

Pollination requirements: Self-Pollinating.

Harvest time Pick the fruits in Summer.

Plant relatives Macadamia integrifolia, Hicksbeachia pinnatifolia, Hicksbeachia pilosa, Athertonia diversifolia

Special features: This plant is rare as its habitat is endangered.

Grown by method: Seed Grown Pot size:

Plant growing Height and Width for pots or in the ground planting: Grows to 2 metres high by 1 metres wide if Planted in a Pot. Grows 4 metres high by 2 metres wide if Planted in the Ground.

Shipping plant pot or planter bag size: