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Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut. Used as a condiment for desserts such as ice cream or baked goods, the nut spoil easily, so it is suggested that they be kept refrigerated or frozen to extend the shelf life.