Quandongs have a tart apricot-like taste. 3 times higher in Vitamin C than oranges, they are great to cook with, definately worth trying.
You can get quandongs in fresh form if youre lucky enough to live near a fruiting tree, but the majority of us need to get them either frozen or dried, which I think is a great option, as you can keep them dried, in a cool dry environment, for a long time.
These versatile fruits have a unique taste, a bit like a tart apricot, I often say they're like rhuburb, very tart with a bit of a punch. They are brilliant in pies and crumble or combine with apples or pears to create your own special combo.
Quandongs used to be called the Desert Peach by the early settlers, also called poor mans food!!! But saying that, these beautiful little red jewels are 3 times as high in Vitamin C than oranges!
Put 1 cup of dried quandongs to approx 3 cups of water in pan and leave overnight, they will expand to about 3 times their size.
Add hydrated quandongs to saucepan with about 2 cups of fresh water, sugar to taste (you might need a bit as they are tart, taste as you go) and cook over a moderate heat until tender.
I often hydrate in apple juice and leave out the sugar, they work well.
They are then ready to eat with yoghurt, add to muffins or any of your favourite pie or flan recipes.
If your using in a recipe, eg I cook an Orange Tarragon Chicken and throw in a handful of quandongs at the last 20 minutes of cooking and they hydrate well then, without loosing their shape.
Ingredients
Directions
You can get quandongs in fresh form if youre lucky enough to live near a fruiting tree, but the majority of us need to get them either frozen or dried, which I think is a great option, as you can keep them dried, in a cool dry environment, for a long time.
These versatile fruits have a unique taste, a bit like a tart apricot, I often say they're like rhuburb, very tart with a bit of a punch. They are brilliant in pies and crumble or combine with apples or pears to create your own special combo.
Quandongs used to be called the Desert Peach by the early settlers, also called poor mans food!!! But saying that, these beautiful little red jewels are 3 times as high in Vitamin C than oranges!
Put 1 cup of dried quandongs to approx 3 cups of water in pan and leave overnight, they will expand to about 3 times their size.
Add hydrated quandongs to saucepan with about 2 cups of fresh water, sugar to taste (you might need a bit as they are tart, taste as you go) and cook over a moderate heat until tender.
I often hydrate in apple juice and leave out the sugar, they work well.
They are then ready to eat with yoghurt, add to muffins or any of your favourite pie or flan recipes.
If your using in a recipe, eg I cook an Orange Tarragon Chicken and throw in a handful of quandongs at the last 20 minutes of cooking and they hydrate well then, without loosing their shape.
Leave A Comment
You must be logged in to post a comment.