Ingredient
The quandong (Santalum acuminatum) is an edible fruit from the sandalwood family of trees and is similar to peaches in that it has a stone seed with a subtle peach-apricot flavour which is high in vitamin C. The word quandong is from the Wiradjuri Aboriginal tribe and means native peach as it is commonly known.
Quandongs typically grow in the central deserts and southern arid areas of Australia and prosper in arid conditions. In recent years, a number of commercial plantations have been established in South Australia where good portion of the harvest is sourced. Quandong trees typically grow 2 to 3 metres in height and generally are in fruit for 3-4 weeks of the year.
Given the short harvesting time the majority of the quandongs are hand picked then cut in half, de-seeded and snap frozen at their peak. The quandong is highly prized by gourmands who know the taste and recognise that the preserved quandong fruit confit is vastly superior to the commonly sold dried or frozen quandong. The quandongs are sugar cured in a rich crimson syrup and preserved and can be used straight from the jar.
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Other recipes with Quandong
In country and rural areas of Australia, people make jams out of quandongs as well as fruit filings for sweet pies and tarts.
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During winter time there is nothing better than a warm bread and butter pudding to finish a perfect meal.
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Christmas Pudding with riberries, quandong, wild rosella, wild limes and macadamia nuts and lemon myrtle custard.
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