Quandong, also known as the native peach, is a fruit native to Australia, particularly in arid and semi-arid regions. It is part of the sandalwood family and has been a significant food source for Aboriginal Australians for thousands of years. The fruit is bright red, about the size of a small plum, and contains a large, textured seed inside.
Quandongs have a tangy, tart flavor with a hint of peach and rhubarb. They are often described as slightly sour and sweet, making them versatile for both savory and sweet dishes. They are commonly used in jams, chutneys, sauces, pies, and desserts or as a garnish for meat dishes. Raw quandongs can be eaten directly, though their tartness may be intense for some palates.
Quandongs are low in calories and high in dietary fiber, making them a diet-friendly choice. They are also rich in vitamin C, antioxidants, and essential minerals. This nutritional profile has made them a sought-after ingredient in health-conscious diets.
The seeds are sometimes used in jewelry or carvings, reflecting their cultural significance. To enjoy quandongs, try incorporating them into smoothies, baked goods, or as a flavorful addition to sauces and salads.
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