Quandong

The quandong, sometimes called the desert peach, is an iconic Australian bush food that has been gathered and eaten by Aboriginal peoples for thousands of years. The small, round fruit has glossy red skin and pale flesh surrounding a large, pitted stone.

The flavour is unique — tart, slightly acidic, and mildly astringent, with notes that sit somewhere between peach, apricot, and rhubarb. Fresh quandong can be eaten raw but is more commonly used in jams, sauces, pies, and crumbles. Dried quandong rehydrates well and is the form most readily available commercially.

Quandong is increasingly cultivated in arid and semi-arid parts of Australia alongside continued wild harvesting. It’s a key ingredient in modern Australian cuisine and native food products, and remains culturally significant to many First Nations communities.