The quandong is a fruit-bearing wild bush or shrub naturally found in Australia. Quandong fossils have been found in the outback, leading some to speculate that quandong may be the oldest fruit on earth. Santalum acuminatum, santalum murrayanum, and elaeocarpus angustifolius are all scientific names for different types of quandong. Quandongs are now also being cultivated on plantations for commercial purposes.

Santalum acuminatum is perhaps the common type of quandong and is also known as Desert Quandong. These trees have pale green leaves, small white flowers and are typically two or three meters tall, though they can grow larger. Quandong trees flourish in arid and semi-arid climates. These trees are considered semi-parasitic, since, after growing from seeds, they leach water from the roots of other plants. For this reason, quandong trees can thrive regardless of the soil and water quality in their environment.

High in vitamin C, the quandong fruit is a deep red when ripe and has white flesh. These fruits are approximately the size of an apple. Some say a quandong tastes similar to red wine or a mango. This edible type of quandong, sometimes called a wild peach, is found on santalum acuminatum trees. Quandongs were a staple of the aboriginal diet, whether eaten fresh, dried or made into jam. Tea made from quandongs was used by aborigines to flush toxins from their systems. Rheumatism and skin problems were also treated with quandongs. The Desert Quandong’s kernel can also be used for decorative purposes or eaten. Desert Quandong are eaten by camel, leading to them becoming somewhat scarce in nature.

The small blue fruits found on elaeocarpus angustifolius trees are also known as Blue Quandong, Silver Quandong and Brush Quandong. These fruits have a sour taste. Likewise, the fruits found on santalum murrayanum trees, also known as Bitter Quandong, have an unpleasant taste and are not generally eaten, though they resemble the fruit of the Desert Quandong in color and size.