The Grocer: Quandongs
Our supermarket shelves are increasingly filled with exotic fruits from faraway lands, but there are so many delicious foods to be found growing in our own backyard.
This week we mastered the art of making damper, and our efforts have inspired us to continue our journey of culinary patriotism by learning more about good-ol’ Aussie bush tucker. Wary not to just pluck at the first berries we spied growing in the wild, we did a little reading up on bush fruits and discovered quandongs – a native peach-like fruit that grows readily in arid areas of Australia.
Quandongs have long been a staple part of the Aboriginal diet, and are traditionally eaten fresh from the tree or dried and set aside for later. Medicinally, the quandong was used to make therapeutic teas, and its oily seeds were crushed and used as hair oil or to treat skin disorders. The fruits are high in vitamin C and are said to have saved a number of early explorers from the dreaded grasp of scurvy.
To prepare quandongs, you’ll need to remove the large seed from the middle and peel off the skin. Fresh quandongs can sometimes be hard to find, but the dried fruit is sold at a growing number of grocers. The flavour of the fruit is a little tart, making it a perfect base for your next batch of jam or chutney. You can also use quandongs in baking endeavours such as clafoutis, or as the filling for a sweet pie. If you have more of a savoury palate, try reducing quandongs and serving the sauce over seared kangaroo meat.
Image via The Thrifty Challenge.
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