The ripe, sweet, textured flesh of the Quandong can be eaten fresh, and is often dried and later reconstituted. It has twice the Vitamin C of an orange and the tart, salty taste lends itself to be used in a range of sweet and savoury dishes.
Try it in jams, preserves, sauces, chutneys and relish. It also complements sweet fruit pies, cakes, biscuits and other baked goods.
Use Quandong peach native fruit powder in cooking to impart a delicious tart flavour. It’s a perfect ingredient for cream and fruit-based desserts, and pairs well with white chocolate, cheese and cheesecake recipes, sponge cake, biscuits, creme brulee, ice cream and sorbet. Perfectly complements a variety of fruit, in particular apple, pear, citrus, tropical (banana, mango, papaya, pineapple), stone fruit and coconut.
Try adding a little to mild curries and slow-cooked tagine. Complements most root vegetables – sweet potato, pumpkin, beetroot, carrot, turnip, parsnip – combine with olive oil, garlic, fresh herbs (such as rosemary, oregano and thyme) and sea salt. This combination also makes the perfect baste for chicken and pork. Rub into fish before pan-frying and finish with a squeeze of fresh lemon juice, or mix a little Quandong peach native fruit powder with butter, garlic and sea salt, and smear over corn on the cob.
Quandong pairs well with dairy products, and oil and vinegar-based marinades, salad dressings, meat-based jus and egg-based condiments.
Complements white fish, chicken and pork and, used in a marinade, sauce or jus, works well with lamb and other red meat. Perfect combined with oil, dijon mustard, white wine vinegar and garlic for a simple salad dressing.
Quandong lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila, and adds a refreshing sour taste to soda, tonic, mineral waters and lemonade.
