Muntrie, Emu apple.
Traditionally, muntries were highly valued by Aboriginal populations. Surplus fruit was pounded into a pulp, shaped into flat cakes and dried in the sun. It was also baked into cakes for consumption up to several months later. It played a major part in the diet of the Ngarrindjeri people and dried fruit was traded with other tribes. Aboriginal names include Munthari, Munta, Mantirri and Mantari and muntries are also known as munterberries. The berries were a welcome food source for early settlers, who used them in cakes, jams and chutneys (RIRDC, Focus on Muntries).
From early February to early April.
Muntries taste like apple with a juniper essence - a spicy apple taste, which have high levels of antioxidants and vitamin C.
Commercially, muntries are traded fresh, frozen or dried. Fresh fruit can be used in salads or deserts. Like most berries, refrigeration is required to prolong shelf life. Muntries can be frozen to capture freshness for later cooking; however they will be very soft when thawed. Processed berries are used in a variety of products such as pies, juices, chutneys, jams, sauces, fruit straps, ice cream and wine. They make a good substitute in recipes which require sultanas (RIRDC, Focus on Muntries).