QUANDONGS OF AUSTRALIA
ABOUT THEM, HOW TO USE THEM AND THEIR HEALTH BENEFITS
The Australian Quandong, also known as Native, Desert or Wild Peach and Guwandhuna and Wanjanu in some Indigenous groups, grow in semi arid areas of Southern Australia.
Fruit is picked or wild harvested between August and December and they have been an important fruit that has been a part of the Australian landscape for possibly more than 40 million years.
Recently, as seen on Masterchef Australia and some Restaurants using native foods around Australia, Quandongs are being added to culinary creations by Australian and overseas Chefs. Used by Indigenous people for thousands of years, its a welcome site to see them being presented so creatively and hopefully we see them being used as a common kitchen food in homes around Australia and the world.
Using the wonderful fruits Australia has to offer us can be very rewarding. It can connect you to your homeland, teach you about their history and Indigenous use, then you can share this knowledge with family and friends. It preserves their identity and creates opportunities for all Australians.
See NATIF Quandongs in the blog for recipe ideas or here are some tips below:
- NATIF Quandong halves can be rehydrated and eaten just as they are. Store them fresh or frozen and peel away the flesh from the ornamental seed when you want to use them.
- Use in cooking just like any other fruit once you get a taste for them and understand their flavour profile and what they balance best with.
- Use in fruit leathers, baking, make a sauce and pour it over ice-cream/nice-cream and other healthy desserts.
- They go well with protein when making sauces.
- Use to make healthy jams and pastes for aperitif platters
- Hydrate and add to stir fries
- Add to Middle Eastern dishes over Tagines
- Add dried halves to vegetarian soups
- Hydrate and add to Vegetarian or Vegan Buddha bowls
- When baking they look great hydrated and placed on top for taste and decoration.
The taste is tart and tangy. NATIF Quandongs can add nutritional value to your diet. They are a rich source of phenolic-based anti-oxidants, containing vitamin C, folate, magnesium, vitamin E, zinc and iron.