Quandongs
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Traditionally a significant food source for indigenous Australians, the Quandong or ‘Wild Peach’, has been a staple for the Pitjabtjara people for over 50,000 years. Quandongs are 25 per cent protein and 70 per cent complex oils, with the Quandong kernels also used to create powerful antibacterial and anti-inflammatory pastes. The Quandong is valued equally as a food and as a medicine in treating skin conditions and rheumatism.
Health benefits include the glossy, bright, crimson fruit of the Quandong containing twice the amount of Vitamin C of an orange. Quandong’s are also a wonderful source of Vitamin E, folate, magnesium and calcium. They are a valuable vegetarian/vegan source of iron and zinc. Quandongs are a rich source of phenolic-based antioxidants which boost the immune system, reduce inflammation and protect against a number of diseases including cancer, cardiovascular disease and Alzheimer’s disease.
Recipe: Quandong Jam
Ingredients: 2 kg quandong fruit (stones removed), 2 kg sugar (To sweeten quandongs, generally about the same weight of sugar and fruit is used)
Method: 1. Prepare fruit, cutting in half and removing the stones. 2. Place fruit in saucepan, add enough water to not quite cover the fruit and simmer until the fruit is a soft pulp. 3. Heat sugar in oven until warm, then gradually add to the fruit until dissolved, stirring constantly, and bring to a rapid boil. 4. Allow mixture to cool before placing in sterile jars and sealing.