There are two types of quandong native to the desert areas of southern Australia. The first is Santalum Murrayanum, better known as Bitter Quandong. Santalum acuminatum, which is the sweet version, is sometimes called desert peach. The red fruit is high in vitamin C, and can be used to make jam. The kernels can also be roasted and eaten, and taste a bit like almonds.
They grow on a tall shrub that reaches 4 to 6 metres high. It has long pointed pale green leaves that are leathery in texture.