Quandong

What it is

Desert quandong is Santalum acuminatum. The red fruit varies a lot in size, from about 1.5 to 4 cm (0.6–1.6 in) across, with a layer of flesh only 3–5 mm thick over a deeply pitted stone. It has a drier bite than its peach-like flavour suggests, and some trees bear sweeter fruit than others.

Blue quandong belongs to a different, unrelated tree.

Where it comes from

Quandong is native to southern Australia and grows well into its dry interior, including the Flinders Ranges in South Australia. In parts of that state it is called urti.

On hunting trips, Pitjantjatjara men ate the fruit fresh and filled their wooden dishes with more to dry and store for when meat was short. Drying still carries it to the kitchen: 100 g of dried halves swells to about 500 g when soaked in water.

How it's eaten where it grows

In Australian kitchens, quandong becomes a tart pie filling. Damien Coulthard, from the Flinders Ranges, cooks it with sugar and water, then encloses it in buttery pastry. Cream and ice cream go alongside.

Warndu’s quandong jam uses orange juice and sugar with halved, deseeded fruit. Fresh or frozen fruit goes straight into the pan; dried halves first soak in water for a few hours.

How it's grown

The small evergreen tree suits hot, dry country and sandy or gravelly soil that drains freely. Growing it also means growing neighbours: its roots tap other plants for water and minerals, while its own green leaves make sugars.

Selected varieties can bear fruit within four years in suitable conditions. The health of the plants around the tree matters to its crop.

When and where you'll find it

At Broken Hill Quandong Farm in New South Wales, the fruit usually ripens in September and October. Beyond the fresh harvest, specialist Australian native-food shops offer dried fruit for cooking. Taste Australia Bush Food Shop lists air-dried halves in resealable bags; fresh, frozen and dried quandong all work in jam.