Quandong

Quandong delivers a bold, tangy flavour that brings life to both sweet and savoury dishes. With its vibrant colour and unique sweet-tart balance, it’s a true Australian bushfood that’s versatile, distinctive and easy to use in everyday cooking.

100% Native Quandong

• Rehydrate in warm water before use for best texture
• Stir into yoghurt, porridge or smoothies
• Add to cheesecakes, crumbles, jams and bakingUse in sauces or chutneys for a sweet-tart flavour
• Pair with meats like kangaroo, lamb or chicken
  
  

Quandong & Apple Crumble

Ingredients

1 cup dried quandong

2 cups warm water

2 apples, peeled and sliced

2 tbsp native honey (or brown sugar)

1 tsp cinnamon

Crumble Topping

1 cup rolled oats

½ cup plain flour

⅓ cup brown sugar

100g butter, melted

Method

Soak the dried quandong in warm water for 20 minutes to rehydrate, then drain. In a bowl, combine the quandong, sliced apples, honey and cinnamon, then place into a baking dish. In a separate bowl, mix oats, flour and brown sugar, then stir through melted butter until crumbly. Sprinkle over the fruit mixture and bake at 180°C for 30–35 minutes, or until golden and bubbling.

Serve warm with yoghurt, cream or ice cream.

Pouch: L 13cm W 3cm H 21cm

• Cranberries
• Rhubarb
• Sour cherries
• Tart dried fruits in recipes
  
  

• Rich in vitamin
• Contains natural antioxidants
• Source of dietary fibre
• Traditionally valued as a nutrient-rich bushfood
• Supports overall wellbeing as part of a balanced diet