Quandong Season

Yvonne Bell

The quandong (native peach) fruits and ripens in the season of Kambarang (Oct/Nov). It was always an important time for our family, spending many warm days searching for fruit. Quandongs are always easy to spot from a distance due to their bright shiny, red colour glistening amongst the leaves. We would disperse into the bush to see how many we would get. Quandongs were delicious eaten raw or boiled on the stove with sugar and made into jam. They are still a popular treat to this day.