Growing in the Southern parts of Australia, this small native shrub produces bright coloured red round fruit surrounding an ornamental seed. Also known as Desert Peach or Wild Peach or Native Peach.
The outer shell of the Quandongs are dried and can last a long time in a sealed tight container. The taste is tangy and tart (a bit milder than the outside skin of an orange). Quandongs were used by Aboriginal people as an alternative to game meats when they were scarce.
Nutritionally, they are a good source of phenolic-based antioxidants. They also contain high levels of Vitamin E and folate and are a good source of zinc, magnesium, calcium and iron.
Try them in soups, slow cooking, soak and chop to add to salads or deserts. They are great with stewed fruit or made into jams too, preserves, juices, sauces and puddings. You can add them to any meal for breakfast, lunch or dinner.
To use - just soak them in boiling water for 15 minutes to re-hydrate then add them directly to dishes. If adding to soups or other fluid type dishes you can put them in as they are and they will hydrate in the moisture of the dish your cooking them in.