Santalum acuminatum, commonly known as the desert quandong, is a hemiparasitic plant belonging to the sandalwood family, Santalaceae. Native to Australia, it is widely distributed across the central deserts and southern regions of the country.

The Quandong, also known as the ‘Wild Peach,’ has been a vital food source for Indigenous Australians, particularly in the desert regions. It holds a significant place in Aboriginal mythology and has been a staple for the Pitjantjatjara people for over 50,000 years. Beyond its role as a nutritious meat substitute, the leaves and bark of the Quandong tree were utilised for ceremonial and medicinal purposes. During hunting trips, Pitjantjatjara men would seek out Quandong trees, consuming the fresh fruits for energy and filling their coolamon wiris (dishes) with Quandong for drying and storage, especially when meat was scarce. The Quandong kernels, which consist of 25% protein and 70% complex oils, were also used to create powerful antibacterial and anti-inflammatory pastes.

Today, the Quandong is still highly valued both as a food and as a medicinal resource, particularly for treating skin conditions and rheumatism. This large, enticing fruit is so cherished by desert tribes that it’s common to see makeshift ladders propped against Quandong trees to aid in fruit collection, regardless of the season.

Health Benefits

• Contains twice the Vitamin C of an orange.
• A rich source of Vitamin E, folate, magnesium, and calcium.
• A valuable vegetarian/vegan source of iron and zinc.
• Packed with phenolic-based antioxidants, which boost the immune system, reduce inflammation, and protect against diseases such as cancer, cardiovascular disease, and Alzheimer’s.
• The kernel is known for its complex oils, recognised for antibacterial and anti-inflammatory properties.
• Contains Rutin, a potent antioxidant that reduces free radical proliferation. Rutin works with Vitamin C to strengthen capillaries, reduce dark circles under the eyes, and combat skin ageing.

Taste and Smell

Quandong has a sweet taste with a slightly sour and salty aftertaste. Its mild aroma carries hints of dry lentils with earthy, fermented notes.

Food Uses

The ripe, sweet, and beautifully textured flesh of the Quandong is enjoyed fresh, though it can also be dried and stored for later use.

How to grow your seeds:

Growing a Quandong tree from seed can be a rewarding process, but it requires patience and care. Here’s a step-by-step guide to help you grow your own Quandong tree:

1. Seed Preparation

• Scarification: Quandong seeds have a tough outer shell, so scarifying (lightly scratching) the surface can help speed up germination. You can use sandpaper or carefully nick the shell with a file.
• Soaking: Soak the seeds in warm water for 24-48 hours. This helps soften the seed coat and promotes germination.

• Stratification (Optional): Some growers recommend cold stratification, which involves placing the seeds in a moist medium (like sand or peat) and storing them in the refrigerator for 1-2 months to mimic natural winter conditions.

3. Planting

• Potting Mix: Prepare a well-draining potting mix. A mix of sandy loam and compost works well.
• Planting Depth: Plant the seeds about 2-3 cm deep in individual pots.
• Location: Place the pots in a warm, sunny location, ideally where they can receive at least 6 hours of sunlight per day.

4. Watering and Care

• Watering: Keep the soil moist but not waterlogged. Over watering can lead to root rot.
• Temperature: Maintain a warm temperature, ideally between 20-25°C , to encourage germination.
• Germination Time: Be patient, as Quandong seeds can take several months to germinate.

5. Transplanting

• Seedling Care: Once the seedlings have grown several true leaves and are sturdy enough, they can be transplanted into larger pots or directly into the ground.
• Soil: Choose a location with well-draining soil, preferably sandy or loamy. Quandong trees are adapted to arid environments and do best in similar conditions.
• Hemiparasitic Nature: Quandong trees are hemiparasitic, meaning they derive some nutrients from the roots of other plants. To support this, plant the Quandong near a suitable host plant, such as wattles (Acacia species) or saltbush. Even grass is ok as long as it stays in place.

6. Long-Term Care

• Watering: Once established, Quandong trees are drought-tolerant and require minimal watering. However, during the first year, regular watering will help the young tree establish its roots.
• Fertilising: Apply a slow-release native plant fertiliser sparingly. Quandong trees are adapted to nutrient-poor soils and don’t require heavy fertilisation.
• Pruning: Prune the tree to maintain its shape and remove any dead or diseased branches.

7. Harvesting

• Fruit Production: Quandong trees can take 4-6 years to start producing fruit. Be patient, and continue to care for the tree as it matures.
• Harvesting: Once the fruits are bright red and easily detach from the tree, they are ready to harvest.

Picture main by CSIRO, CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via Wikimedia Commons