Mistol leaves are oval shaped, alternate, entire, with three prominent basal veins, 2–7 cm long and slightly petiolated.

The fruit is an edible drupe, reddish-hazel coloured, roughly spherical, 1–5 cm long, sweet and sugary, with a distinct bitterness when ripe.

Known for centuries before Spanish colonization of Gran Chaco, the mistol was a regular (or even key) dietary item for several local tribes of South American Indians (comechingons, diaguitas, quilmes, etc.).

A known preparation with mistol fruit is arrope, an overcooked result of its juice, pulp and cane sugar.

Mistol coffee is available in South American diet shops, it is becoming slowly popular because it contains almost no caffeine or other xanthine alkaloids.