Green to red in colour, with a purplish tinge as they ripen, muntries are found along Australia’s southern coast in Victoria and South Australia. The small berries, up to 1cm in size, tastes like apple with a juniper essence, and contain high levels of Vitamin C, calcium, magnesium, iron, potassium, sodium and fibre. Traditionally, muntries were highly valued by Aboriginal populations. Berries were consumed fresh, dried and pulped for later use, or dried and traded with other tribes. Early settlers used the berries in cakes, jams and chutneys. Muntries can be eaten fresh, used in desserts and salads, or processed into a range of products including natural skincare. They are valued for their natural waxes and high level of antioxidants, one of which is an excellent wound healer.