Desert peach, native peach or wild peach.
Quandong has a wide natural distribution throughout southern Australia from arid desert areas to coastal regions. It was an important native food source for Indigenous Australians across semi-arid and arid regions in the mainland states, with surplus fruit collected and dried for later consumption. Amongst the male members of Central Australia’s Pitjantjatjara people, quandongs were considered a suitable substitute for meat.
The quandong has outstanding anti-oxidant capacity, high levels of folate and vitamin E, and is a good source of magnesium, zinc and iron.
Fruit is harvested from the wild or orchards between August and December.
The taste is tart and tangy, and sweetness varies greatly between trees.
The flesh of the quandong is suited to many culinary purposes such as jams, preserves, sauces, relishes, juices, deserts and ice cream toppings and liqueurs. The oil rich kernel (nut) is also edible.