Quandongs have an outstanding antioxidant capacity. They are also a good source of protein, folate, iron, magnesium, zinc, Vitamin E and Vitamin C (for more nutritional information see RIRDC).
The quandong, native peach, guwandhang (Whiraduri language) or kurtuki (Ngarrindjeri language) has been around for 45 million years (pollen samples were found at Nelly Creek, SA). Aboriginals in the southern and inland arid parts of Australia have been using this highly nutritious fruit for many thousands of years. Early settlers used the quandong to make jams and chutneys. The bright red fruits can be found hanging on the quandong tree like Christmas baubles from September to November.
Flavour: Slightly sweet and tart with earthy fermented tones.