Quandong
Description
This bush tucker gem has been a staple in Indigenous communities for millennia. Quandong is packed with antioxidants, protein, complex oils, iron and zinc, making it a guilt-free snack and a great addition to your gourmet ingredients collection.
Pouch: 25g
Jar: 50g
Cooking
To rehydrate our quandongs place them in cold water for two hours. They are great added to your tea, cakes, jams, chutneys, desserts or even braised meats. They have a flavour profile of peach, apricot and rhubarb.
Origin
Quandong (also known as Santalum Acuminatum) is mainly grown in South Australia in areas south of the Flinders Ranges, in the Riverland, and on the Eyre and Yorke peninsulas. It also grows in New South Wales and the Wimmera and Sunraysia regions of Victoria.
Several small plantations have also been established in the Northern Territory, near Alice Springs.
Quandongs flower from later summer into early autumn. The fruit changes colour from green to red in late winter and harvests usually occurs during spring.