100gm dried quandong (Australia's Wild Peach). Reconstitutes to approx 500gm when soaked in water.
Quandong fruit can be dried and frozen for 8 years or more, without losing any flavour. This lot is from the current season in the South Australian Outback.
Quandongs were much valued for their medicinal properties.
Specialised uses included a form of tea which was drunk as a purgative.
Quandong tree roots were also ground down and used as an infusion for the treatment of rheumatism.
Quandong leaves and Quandong Kernels were crushed and mixed with saliva to produce a topical ointment for skin sores and boils.
Quandong Kernels were also eaten and sometimes crushed and used as a form of "hair conditioning oil".
Packed in resealable bags to minimise postage costs.
Quandong Pie
• 1 cup of quandongs soaked overnight,
• 2 cups of water
• 1 peeled and finely diced apple
• 1/4 teaspoon of cinnamon myrtle,
• squeeze of lemon
• 1/2 cup of sugar,
• 2 sheets of short crust pastry
• egg wash + extra sugar
1. Boil quandongs, apple, water, cinnamon and lemon in saucepan until soft (around
30 mins).
2. Add sugar and stir until dissolved. Let mixture cool
3. Line greased pie dish with pastry, brushing with egg wash on edges.
4. Pour cooled mixture into pie dish, cover with pastry. Brush with egg wash and
sprinkle with sugar.
5. Bake in a moderate oven until golden brown. Serve with cream & ice cream…enjoy!
