Quandongs are a member of the Sandalwood family and are known as the desert peach or sweet quandong, as well as by their many Aboriginal names - Wanjanu, Mangata, Goorti, Wadjal. Quandongs were a traditional aboriginal staple as they could be collected and dried for later consumption. These days, they are an increasing well known bush tucker fruit.Growing quandongs isn’t particularly difficult once they are established and they are a pretty, weeping leaf tree with the hardy appearance of typical native Australian desert trees – leathery leaves, minimal flowers and a beautiful fruit that looks a little like a miniature pomegranate, about the size of a 20 cent piece. Wild quandongs grow across southern Australia, mostly in the deserts of Western Australia and South Australia. The quandong’s taste varies from tree to tree, but is usually slightly tart or sour and a little salty - somewhere between that of an apricot, a peach and a rhubarb, with a dry texture. The small red (or sometimes yellow) fruit can be used to make anything from quandong cheese, chutney, jams, pies, relishes, and juices. Quandongs have vitamin C content higher than oranges and are also abundant in antioxidants. The kernel is very high in fats - more than half its weight in fact!Quandongs are harvested between late August and early December each year. The thin layer of flesh is peeled from its position over the large kernel which is also edible. Just like the aboriginals did, you can be dry quandongs for later consumption if you have too many to eat now.CSIRO have been working on the commercialisation of quandongs since the 1970s and have developed a range of varieties. Quandongs are a hemi-parasite which essentially means they need to source their nutrients from host plants. If you are planting a Quandong, make sure you buy it from a reputable supplier and have a clear planting plan.