Muntries are a ground hugging native plant native to the southern coast of Australia from Portland in Victoria to the Eyre Peninsula and Kangaroo Island in South Australia.

The ripe crunchy berries are green with a red to purplish tinge form in clusters and ripen from February to March.

This woody plant bears clusters of green berries that turn purplish/red and fragrant as they ripen. Berries are about 1cm in diameter and crunchy in texture with the flavour of a spicy apple. Perfect for eating raw in salads and cheese platters, or cooked in jams, pies, muffins, puddings or with meats.

They contain up to four times more antioxidants than blueberries.

Muntries have been a highly valued fruit by the Aboriginal population in Victoria and South Australia; surplus fruit was collected and dried or baked into cakes for the winter. Muntries were also a welcome food source for early settlers, who used them in cakes, jams and chutneys.
The name 'muntries' was first recorded in 1840 and is one of the 400 aboriginal words adopted by the settlers into the Australian English language from the Kaurna and Ngarrinderi languages of eastern South Australia