For centuries, quandong has been a staple food for Australian Aboriginals. The discovery of fossilized quandongs in the coal seams of southern Victoria dates the existence of the native peach as far back as 40 million years. The ancient and hardy perennial is tolerant to long periods of drought, high levels of salinity and the harsh climate of Australia’s southwestern semi-arid regions.

The quandong tree, santalum acuminatum, grows up to eight meters in height, with pale green or grey foliage accompanied by small whitish flowers in the springtime. Distinctive red fruits about the size of raspberries are produced in abundance during the Australian summer. Interestingly for a stone fruit, quandongs are edible in their entirety; the kernel is often roasted and salted, but can also be consumed as a raw food. The flesh of the fruit itself is usually cooked, as left raw it is quite tart, like rhubarb.

Quandongs are an excellent source of protein and carbohydrate, and contain 4.2 grams per 100 grams of dietary fiber. The fruits contain twice the vitamin C of an orange and are high in antioxidants. The Indigenous peoples of Australia traditionally dried, stored and rehydrated quandongs, using the fruit pulp as a substitute for meat when needed.