Australian Superfood

Native Australian ingredients are getting a lot of attention in the culinary world. But, there are few fruits that capture everyone’s attention like Quandongs Santalum acuminatum.

The delicious fruit is often referred to as the Desert Peach with a tart peach-like flavour. It’s been a staple in Indigenous diets for thousands of years. Now the humble Quandong is making itself known as a gourmet food in health products, teas, spirit distilling and skincare.

So What is a Quandong?

The Quandong is a small, bright red fruit that grows on a tree that is semi-parasitic ie it grows up an existing tree. It loves an arid and semi-arid climate.

Health Benefits of this amazing native fruit

Quandongs have been described as a nutritional powerhouse. They have been used in Indiginous diets as a food source and as a bush medicine.

Vitamin C which provides immune support and for a healthy skin. 3 times more Vitamin C than oranges! So that’s saying something in itself!

Vitamin E known for antioxidant and anit-inflamatory properties

Folate, magnesium, zinc and iron – all these are essential minerals for wellbeing

Antioxidants – combats oxidative stress and promotes good health while combating aging

Culinary Uses of this Superfood

Quandongs are adaptable and fuse into so many well-known and loved recipes.

Try out some of my favourites, quick and easy and the flavour of Quandongs fuse so well with these ever popular recipes

Orange Tarragon Chicken with Quandongs

Quandong Couscous

Rhubarb and Quandong Pie

Hydrating Dried Quandongs

For those of us who love Rhubarb and lets face it, when its growing well in your garden you’re inundated with the old-fashioned but tart and delicious rhubarb in abundance!  It also pairs really well with Quandongs, both a little tart but full of flavour and happiness, especially in this pie.

Quandongs fuse with both sweet and savoury dishes such as jams, chutneys and relishes.  Sauces and glazes for meat and vegetables.  Desserts such as tarts, pies and don’t forget ice-cream!

Last but not least smoothies, juices and gins.

Quandongs are usually bought in dried form (but can be purchased frozen) with their centre stone, and it is known as a stone and not a seed, removed.  Today there is a machine to remove the stones.  But taking out by hand is often done as the quandong stones are now used in art and crafts for making jewellery such as beads and earings, even Chinese checkers.  There’s no end to the imagination these stones are used for!

Dried Quandongs can easily be rehydrated for baking or cooking.  Powdered forms are ideal for smoothies and health supplements. Their unique flavour makes them a “stand-out” ingredient for creative cooks and chefs as well as many food and drink brands.

Dried quandongs have a long shelf-life and are easily stored in a cool, dry environment.  Shipping is also easy, so they are quite reachable to everyone who wants to try them.

Harvest Time

Quandongs trees, as I mentioned are semi-parasitic ie they need a host tree for their nutrients.  This makes cultivation challenging but ecologically interesting.  They are usually wild harvested between August and December, but with the current climate changes, we’re noticing more and more, this does have an effect on most plant growth and harvesting times!  The very nature of their growth and harvesting supports both ethical and sustainable practices.  Known by the European as “poor man’s fruit” Quandongs are anything but!

Quandongs are symbolic of Australia’s natural food diversity and a delicious and healthy addition to your food pantry, while supporting wild harvesters and indigenous communities.