- Dried fruit is equal to about half the weight of fresh fruit
- To sweeten quandongs, generally about the same weight of sugar and rehydrated fruit is used
- To retain the shape of dried fruit, soak to rehydrate, then bring them to the boil and simmer for no more than 5 minutes
- Dried quandongs can also be cooked in the liquid of a stew or other wet slow-cook methods
- Quandongs can be used in pies, cakes, tarts, preserves and sauces or made into puree
- Add poached quandongs to breakfast cereal, swirl through yogurt or over ice cream
- Try them spiced with cinnamon or nutmeg
- They team well with macadamia nuts, bunya nuts, native mint and wild thyme
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Summary
Article Name
Quandong Cooking Tips
Description
Basic information for cooking with Quandongs