Native Ingredient Information
Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here
We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.
Muntries (Kunzea pomifera)
Muntries are commonly known as ‘native apples’, ‘cranberries’ or ’emu apples’. These sweet and tart little berries have a mild apple-like flavour. They are generally about a centimetre or so in diameter and grow in tight clusters on low-growing, sprawling, ground cover. Initially, they are green in colour but tend towards brown with red and pink tinges as they ripen.
Like an apple or a berry, they can be eaten whole when fresh – no need to peel – but also work well cooked in compôtes, pies, jams, and similar dishes. Nutritionally, they are exceptionally high in antioxidants, and when fresh has a lovely soft spongy crunch, not crisp like an apple crunch. The seeds are so tiny you hardly notice them. When frozen, they lose the crunch but are excellent in pickling and cooked dishes – and are so easy to use.
Muntries can only be harvested during February and March. Frozen stock can be found all year round.