focus on MUNTRIES

Part of an R&D program managed by the Rural Industries Research and Development Corporation

Overview Muntries are found along Australia’s southern coast Muntries shrub in and , as well as in In the wild, muntries grow predominantly within the coastal the Big Desert region of zone of South Australia and into western Victoria. However, it North West Victoria. will also grow inland, with numerous populations found over In the wild, the shrub 150 kilometres from the sea. takes the form of a While initially the majority of the fruit being sold was wild ground cover, with harvested, cultivation of muntries has increased significantly. branches spreading for Nearly all commercially traded fruit is now grown under up to three metres or cultivation. more. The berries are up to one centimetre in size, Muntries in a dish Production remains concentrated in the areas where muntries green to red in colour, naturally occur, including several Aboriginal communities. with a purplish tinge appearing as they ripen. Muntries prefer a neutral to alkaline soils with good drainage. Traditionally, muntries were highly valued by Aboriginal Sandy soils are also preferable, with wild also found to populations. Surplus fruit was pounded into a pulp, shaped into grow well on broken limestone soils. They enjoy growing in full flat cakes and dried in the sun. It was also baked into cakes for sun, although some shade is beneficial during the establishment consumption up to several months later. It played a major part phase if it is very hot. in the diet of the Ngarrindjeri people and dried fruit was traded While muntries grow naturally as ground cover, they can also with other tribes. be trellised. Aboriginal names include Munthari, Munta, Mantirri and Mantari and muntries are also known as munterberries. Harvesting is usually done from early February to early April, depending on the variety. Taste is also dependent on the The berries were a welcome food source for early settlers, who variety, with many muntries producing very pleasing fruit and a used them in cakes, jams and chutneys. proportion that does not taste as good.

Muntries can be eaten fresh, used in desserts and salads, or Muntries are oversupplied for the current market. The majority processed into a range of products. of growers agree that further market development is needed. They have high levels of antioxidants and vitamin C. Value-adding is considered an important part of making growing muntries commercially viable.

RURAL INDUSTRIES R&D CORPORATION industry overview 1 focus on: native foods R&D

NUTRITIONAL INFORMATION

(per 100 grams dry weight) Energy 998 Kj

H20 - Protein 10.3 g Total fat 6.0 g Total saturated fatty acids 1.5 g Carbohydrates 29.2 g Sugar (total) 29.0 g Fibre -

GROWING REGIONS

Source: Crop Industries Handbook

FLAVOUR PROFILE

...Aroma of moist fruit mince, spice, bush honey and butter... tastes like apple with a juniper essence, a spicy apple taste...

Muntries on a trellis

RURAL INDUSTRIES R&D CORPORATION industry overview 2 focus on: native foods R&D

Food uses 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. Health benefits Like many Australian native fruits, muntries have significantly higher antioxidant capacity than blueberries, which are considered one of the richest sources of antioxidants among Muntries fruits. They also have quite high levels of Vitamin C. Image credit: Jude Mayall

For more information This fact sheet is one of a series summarising Native Foods R&D from 2007 to 2012. In a partnership between government and industry, the Rural Industries Research and Development Corporation (RIRDC) and Australian Native Food Industry Limited (ANFIL) are working towards an innovative, profitable and sustainable Native Foods industry.

Australian Native Food Industry Limited (ANFIL) was The Rural Industries Research & Development formed in 2006 and is the peak national body which Corporation (RIRDC) is a statutory authority represents all interests in the rapidly growing Australian established to work with industry to invest in research native food industry. ANFIL has taken the lead in and development for a more profitable, sustainable and working with industry, governments and other dynamic rural sector. organisations to determine and prioritise research and market development strategies to progress the industry. Rural Industries Research & Development Corporation Phone: 02 6271 4100 web: www.anfil.org.au email: [email protected] email: [email protected] web: www.rirdc.gov.au Australian Native Food Industry Ltd 3866 Channel Highway Woodbridge 7162 Australia

Disclaimer: Whilst every care has been taken in preparing this article, neither RIRDC nor the authors accept any responsibility or liability for decisions or actions taken as a result of any data, information, statement or advice, expressed or implied, contained in this article. Readers should make their own detailed inquiries and obtain professional advice before making any commercial decisions based on information contained in this article.

ISBN: 978-1-74254-735-0 Pub. No. 14/118

RURAL INDUSTRIES R&D CORPORATION industry overview 3