Bush recipe: Muntrie, Fig and Prosciutto Salad

What are Muntries? 

Otherwise known as 'Emu Apple', 'Native Cranberry' or its scientific name, 'Kunzel Pomifera', these little beauties grow on low growing shrubs and are native to the South Coast of Australia. Known for their high antioxidant value, they are said to be around four times higher than that of blueberries. With a unique spicy apple flavour and a pretty red and green tinge, the magic of these fruits is that kids will eat them like candy. They can be used traditionally, or used dried, or pounded and made into a paste, or even dried into a fruit like strap. Personally, I love them fresh in salads, like this one.

Muntries, treasures from South Australia (Image: Rebecca Sullivan/WARNDU)

Muntrie, Fig and Prosciutto Salad

Serves 4-6

Ingredients: 

450g prosciutto, thinly sliced

200g fresh or frozen muntries, thawed out

4 large ripe figs, sliced in eighths

4 peaches, stone removed and quartered

2 mozzarella or burrata balls, ripped into pieces

Warndu Native Thyme Oil (you can use olive oil)

Warndu Wattleseed Balsamic (you can use candied balsamic)

A few sprigs of slender or river mint, picked

A few sprigs of wild basil 

Salt and pepper to taste

Method:

Layer the meat and mozzarella on the base of your serving platter and in between it tuck in the peach and figs. Generously scatter over your muntries, picked herbs and then drizzle over the oil and vinegar. Season with salt and pepper. 

RecipeSiobhan O'TooleComment