The Wongup is also known as Quandong and is a unique native fruiting tree that grows up to 7m.

It is a hemiparasitic plant; attaching to the roots of another plant and using it as a water and nutrient source. One plant can attach to a number of host plants for survival.

Wongup trees can also tolerate high soil salinity and can frequently be seen on the fringes of salt lakes. Trees typically grow 2 to 3 metres in height, with a dense crown of leathery leaves perhaps 2 metres wide.

Wongup grow in a wide variety of soils including white, grey, yellow-brown or red sand, clay loams, and landforms including coastal dunes, gravelly plains, granitic outcrops and creek beds and lake margins.

The small flowers are green-white to red-brown, and occur during January to April, or July to September, or November to December.

The round fruit range in colour from yellow, pink to deep shiny red and have a distinctive tart flavour which can be sweetened with sugar or honey. The flesh is high in vitamin C, and low in sugar.

Image: Quandong fruit

Noongar uses

• Traditionally Noongar people would eat the succulent bright red fruits raw or dry it out to store for later use.
• The roots have edible suckers that are juicy and succulent with a bitter or sweet taste.
• Wongup flowers were also soaked in water to make a sweet drink.
• Wood was used by Noongar for shields, after which families would return to eat the raw, sweet gum that oozed from the wounded tree.
• Removing the outer peel uncovers a kernel which can be cracked open to reveal the nut, which is then roasted and eaten.
• The seeds contain oil which can be used for skin moisturising and treating skin sores. Just grind the seeds into a paste and add water.
• The fruit makes a tasty snack and can be made into pies, jams and jellies jams and preserves.

Cultivation

Propagation and cultivation has been considered difficult. Seed has a dormancy that is strongest in fresh seeds.

Image: Quandong tree in Bakers Hill