A Better Choice For Freshness

As we are approaching the holiday season, it is time to spice up your cooking with a range of seasonal fresh fruit and vegetables available at your local fruit and veg shop this week.

Sweet eating, glossy, red cherries from Victoria are in good supply. Cherries are perfect for picnics; lunchbox treats or a festive family feast. Wash before eating or cooking and keep them in a covered container.

White and yellow-fleshed nectarines and peaches are eating beautifully. Prices may vary depending upon sizes. Blood plums have also made an appearance in the Markets, however, supply is forecasted to increase as the season progresses. In peak season right now is juicy and fragrant apricots from Victoria. Enjoy them as a snack, make desserts or blend them to make a glistening chutney to accompany spicy Indian curries, as apricots are known to temper the heat of dishes.

The mango season rolls on with many varieties available for you to choose including R2E2, Kensington Pride and Honey Gold. Pair mangoes with prawns, cucumber, onion, coriander, and chillies for a Thai-inspired summer salad.

One of our breakfast favourites, the avocado, continues to be in good supply along with Queensland-grown pawpaws, especially the red variety. Whip up a great-tasting smoothie from well-supplied fruit such as bananas, apples, strawberries and blueberries. 

Arriving from New South Wales are Valencia oranges. Perfect for the tropics, this late variety is known for juicing. Valencia oranges are sweet, have a smooth, thin skin and contain few seeds. Other great value buys include pineapple, Corella pears, watermelon and dragonfruit. Passionfruit are in light supply.

In veggies, all varieties of tomatoes are in great supply including Truss, Roma, Mini and Heirloom. Mild tasting zucchini, button squash and eggplants are all in good supply and calling out for a ratatouille.

If you are hunting for a good deal, beetroot, carrots and parsnips are fantastic value at the moment, along with potatoes, onions and pumpkins. Roast them with garlic, toss with spinach and feta and you have got yourself a nutrient-packed roasted veggie salad.

Transform any recipe with a choice of herbs including well-supplied mint, parsley, chives, thyme and coriander. Local veggies in good supply include cauliflower, cucumbers, and broccoli. Enjoy the flush of spring vegetables which include asparagus, spring onions, green beans, snow peas, spinach, kale, lettuce and rocket and all represent great value.

This week’s top pick is blackberries currently coming from New South Wales. Blackberries are becoming popular by the year. Blackberries are sweet, juicy, small, ovals made up of rounded drupelets. Be sure to choose blackberries that are plump, firm and uniform in colour. They are delicious eaten as is or excellent in pies, tarts, pancakes, jams and sauces.

– Produce report supplied by Brismark


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