Quandong flavour is tart and tangy with a taste similar to a combination of rhubarb and apricots. Fruit texture remains with cooking to add interest to dishes. Rehydrated this fruit can be enjoyed in many ways Quandong has a high Vitamin C content – higher than oranges. Quandongs add a refreshing tartness to pies, jams, sauces, liqueurs, dips, cakes, chutney, jelly and syrups. Quandong muffins make a delicious treat for any time of the day.