Traditionally an important food source for Indigenous Australians, the Quandong features heavily in Aboriginal mythology across the desert regions of Australia. High in Vitamin C, antioxidants and protein, Quandongs were considered a wonderful substitute for meat, especially when meat was scarce.
Valued equally as a food and as a medicine in the treatment of skin conditions and rheumatism, this large, tantalizing fruit is so loved by desert tribes that whether in season or not, it is hard to find a tree that does not have a makeshift ladder propped up against it to aid fruit collection by adoring fans!
The ripe, sweet, beautifully textured flesh of the Quandong is eaten straight, though it can also be dried and stored for future use. It has a sweet taste with a balancing slightly sour and salty aftertaste and a mild aroma of dry lentils with some earthy fermented touches.
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