Muntries

What it is

Muntries are the berries of Kunzea pomifera. Each skin is typically a patchwork of green, red, purple and white. Most have firm, crisp flesh. Sweetness is a separate quality: some selections are sweet and fruity, while others are bitter or leave a drying feeling in the mouth. Small, dry seeds can also give some fruit a gritty texture.

Where it comes from

Muntries grow naturally in southeastern South Australia and western Victoria. Aboriginal peoples prized the berries, which are now also grown in commercial plantations on a modest scale. Bunganditj names include munter and ngurp. Today’s plantings come mostly from plants selected in the wild.

How it's eaten where it grows

In southeastern Australia, Aboriginal people ate the berries fresh, or pounded them into a paste that was dried and eaten later. Today, muntries also go into jams, chutneys and relishes.

Muntrie grower Ni Ni Well mixes dried muntries into crunchy chocolate bars: the berries join roasted sesame, sunflower and pumpkin seeds in melted dark chocolate and tahini.

How it's grown

The shrub’s spreading branches can take root as they run along the ground. Growers can train that low growth onto a trellis, lifting the berries within easier reach for picking. Fluffy white flowers appear in spring and insects carry their pollen. New plantings can take about three years to produce berries.

The shrub grows in full sun or dappled shade. Its roots dislike disturbance, so growers mulch around the plants instead of digging out weeds.

When and where you'll find it

In southern Australia, muntries usually ripen in February and March, after their spring flowers. Creative Native lists frozen muntries from Victoria and South Australia in 100 g packs, and dried muntries go into recipes such as Ni Ni Well’s chocolate bars.