Top Foods That Grow Natural in The Australian Outback
Whereas quinoa and kales have long been stealing natural foods’ limelight, West Australia’s natural outback superfoods have found their way into city pantries. From Kakadu plum to wattle seeds, these remote foods of West Australia have been growing for over 50,000 years.
For years, the Northern, WA, and the Southern Territories of Australia have been native to the Aboriginal people. But these superfoods are getting the attention of big-city dwellers. Restaurants across Australia are also embracing this local cuisine, and in doing so, have equipped their kitchens to accommodate the food preparation with equipment from Electrolux Professional Australia. Also, it’s important to note that the Kakadu plum is native to the Kimberley region and contains 100 times the amount of vitamin C than an orange could offer. Read on to explore some of the top foods that grow naturally in The Australian Outback.
From the arid north-west open woodlands of Australia, Kakadu plums were traditionally used to treat flu, colds, and headaches. Today, they have grabbed attention because of their nutritional value.
Kakadu plums are rich in vitamin C and E, folate, lutein, antioxidants, calcium, and zinc. Additionally, it is a rich source of copper, which is essential for the proper functioning of the connective tissue, enzymes, and red blood cells. The plums are considered as all-around performers nutrition-wise. They are rich in iron and dietary fiber that prevents colon cancer, constipation, and the notorious irritable bowel syndrome (IBS).
This is a prominent food for Australia’s Aboriginal people. In terms of taste and appearance, it is similar to the chestnut. It can be cooked or eaten raw. The Aboriginal people have traditionally crushed the bunya nuts and turned them into a paste to make bread and cakes.
Wattle seeds can be used as a beverage substitute for coffee or as an additive to grain dishes. These seeds are wonderful spice flavors extracted from the edible Australian Acacia species. To the Aboriginal people, they were used to make bush bread. Wattleseed is a highly nutritious foodstuff that is low in glycemic index, rich in protein and unsaturated fats. The seeds are rich in fiber, magnesium, calcium, zinc, and carbohydrates.
Lemon myrtle is native to Australia. It is highly aromatic, which is why it is used in foods to enhance aroma and flavors. It can be used as an ingredient in making curries, sauces, dips, salads, fish, and prawns.
Furthermore, it forms part of the components that make skin care products, lip balms, and hair care items like shampoos. In terms of its nutritional content, lemon myrtle contains antioxidants, lutein, magnesium, folate, vitamin E, zinc, and calcium.
Quandong is a partially parasitic plant that is native to the desert regions of southern and central Australia. Locally, the fruit is referred to as the native peach, and its plant is cultivated mainly for its fruits.
Quandong is highly aromatic, which is why it is used to add flavors and aromas to dishes. Furthermore, the fruit is rich in magnesium, folate, vitamin E, zinc, calcium, and antioxidants.
The Rugged Australian Outback
The Australian Outback is the arid and semi-arid south and central region of Australia that is sometimes referred to as the locals’ sunburned country. The area was home to the indigenous people before the exploration by the Europeans. Despite the Outback being arid, it is currently home to many fruits and seeds with high nutritional value.