Quandongs are the striking native red fruit of the arid inland of Australia. With a vitamin C content twice that of oranges and a taste reminiscent of rhubarb. Sold at Outback Chef as dried fruit halves, the Quandong fruit is readily reconstituted by placing them in water overnight, bring to the boil then leave to soak overnight, they swell to double their size. They are then ready to cook with. The liquid they have been soaking in can also be use to make syrups. See our recipes section for more ideas.