Known as emu apples or native cranberries Muntries are a low growing shrub found on the south coast of Australia. When ripe the berries are green with a red tinge and have the flavour of spicy apples.
Muntries are a berry that grow on the plant Kunzea
pomifera that is indigenous to the southern coast
of Australia. The Muntrie Berry is one of Australia’s
oldest bush foods. These tasty little berries are now
being revived and are used in today’s cooking.
High in Antioxidants , Muntries have up to 4 times
the Anti-oxidants of Blue Berries. This fruit has a
sweet spicy apple flavour and can be eaten fresh or
used in many sweet and savoury dishes .
So versatile is this amazing fruit, it is used in the making of jam, chutney, pies, fruit straps, wine, desserts, sweet and savoury sauces, fruit salad, platters and salads and chocolates. It can also be used instead of apples or sultanas.
The anti-oxidants and wax are extracted to make hand cream and other beauty products.
In the wild the muntries plant (Kunzea pomifera) occurs as a prostrate or occasionally semi-upright shrub along the southern coast of Australia, with inland extensions, from Portland in Victoria to the Eyre Peninsula and Kangaroo Island in South Australia.
Muntries (also known as munthari, muntaberry or monterry) are a long time favourite of our traditional people. They hold a significant place in the historical diet of the Narrindjeri people of the Coorong in the south-east of South Australia. The fruit played a major part in the diet, not only when fresh, but also after being dried and stored for the winter months. They were often traded with other tribes, usually after being pounded into a paste which was then dried.
Early settlers used the berries in pies. The fruit can be used fresh in desserts and fruit salads, or cooked in pies, chutneys, jams and sweet or savoury sauces.
How do I use Muntries?
Use fresh Muntries in fruit or savoury salads, cheese platters or pop them in the Kid’s lunch box. Use frozen Muntries all year round in pies, muffins, bread and butter puddings, tarts and cakes. Use the Chutney on meat sandwiches, in a ploughman’s lunch, in stir-fries and inside a boned pork or lamb roast. They’re great as a dip on crackers and with any cheeses. Use the Jam on pancakes, scones or plain old bread and butter. It’s great rendered down with meat juices as a glaze for meats, chicken or fish. Also try
mixing it with a natural, unsweetened yoghurt to make your own natural Muntrie yoghurt blend.
Experiment! Muntries can be used anywhere that you would use apples or sultanas