Sydney Markets Fresh Fruit Vegetable & Flower Report
27 March - 2 April 2017


It’s a bumper time for freshly harvested apples. Perfect for a healthy snack and offering loads of potential for autumn desserts, apples depending on variety and size apples are $3-$8 a kilo. Varieties include Royal Gala, Jonathon, Granny Smith, Pink Lady, Golden Delicious, Red Delicious, Jazz, Kanzi and Fuji.

Fibre rich pears are a family favourite. Naturally scrumptious, economical and versatile pears made elegant and quick desserts or add a sweet flavour and crisp texture to a salad. Select from Williams, Packham and Buerru Bosc, and Corella pears are in season and selling for $2-$6 a kilo, depending on size and variety.

Pomegranates are a beautiful, delicious and antioxidant rich. Add colour and sweetness to an autumn salad with a generous sprinkle of pomegranates arils; they team delicious with oranges, rocket, feta, rice, lentils, beetroot, quinoa, rhubarb, pears and lamb. Serve pomegranates with panna cotta, yoghurt or spatter arils over a Pavlova. Depending on size pomegranates are $3-$6 each. Try this Pomegranate, tomato & tuna quinoa salad.

There is a fabulous selection of plump full favoured grapes in store selling for $4-$16 a kilo depending on variety. Grab a bunch of Thompson seedless, Crimson seedless, Black Beauty, Regal or Black Muscats.

Quince season is here. Large, elongated and highly aromatic Smyrna quince are an autumn treat. Peel, halve and core quinces, top halves with butter, honey and a pinch of cinnamon and wrap in foil and bake in a moderate oven for 1 hour, this dessert is worth the wait. Quinces are retailing for $3-$5 a kilo.

Persimmon is an old fashioned favourite. The non-astringent variety can only be eaten firm and crunchy or wait until the flesh is soft and resembles apricot jam. Purchased firm fruit and allowed to ripen in the fruit bowl. Persimmons are $6-$14 a kilo.which is around $1- $4 each. Learn more about persimmons.

Luscious figs are a seasonal treat, their delicate texture and attractive pink flesh is ideal for using in sweet and savoury dishes. Try our fig, rocket, prosciutto and feta pizza. Figs are retailing at 80¢-$3 each, depending on size and quality.


Bag up a kilo of firm and flavoursome Hawkesbury grown mushrooms for $10-$12 a kilo. For a delicious and quick meal try threading button mushrooms and diced ling fillets onto skewers and cook on a hot barbecue until just cooked.

New season fennel is crisp with a mild aniseed flavour and selling for $2.50-$3 a bulb. Finely slice raw fennel and toss with olive oil, lemon juice, salt and black pepper. Add fennel to an Easter Roast – try our Italian Roasted Vegetables.

Medium to large sized zucchinis are well supplied and great value at $3-$5 a kilo. Zucchini’s mild flavour makes them extremely versatile. Grated zucchini is ideal for adding to risotto, rissoles, meatloaf, pasta dishes and tasty zucchini, parmesan and basil frittatas or use them in a delicious cake like our Carrot, zucchini, apple & walnut loaf.

Carrots come into their own in the cooler months of the year. Use vivid carrots for soups, roasting, mashing, casseroles and stir-fries. Buying a kilo bag is a thrifty purchase at $1.50-$2.50, alternatively larger sized premium carrots are $2-$2.50 a kilo.

Fresh chestnuts are a taste sensation. While most nuts contain 50% fat, chestnuts however contain 2.7%. To roast chestnuts, firstly cut a cross in the outer shell, and then place chestnuts in a tray and cook at 200o oven for 15-20 minutes or until shell splits. Large quality chestnuts are $6-$13 a kilo. Add chestnuts to salads; toss with through steamed beans, Brussel sprouts or broccolini or jazz up a san choy bow with chopped cooked chestnuts.

Pumpkins are perhaps the most adaptable of vegetables. Use them in, gnocchi, breads, sweet tarts and pies or if you crave comfort foods, roast wedges with garlic, whip a mash or puree for a rich cream soup. Jap, Butternut and Jarrahdale pumpkins are $1.50-$2.50 a kilo when purchased whole.

Leeks are superb sautéed and used in egg based dishes like quiche and frittata, they add a lovely sweetness to soups, casseroles, pies and vegetable dishes. You’ll pay $2-$3.

Autumn is peak time for quality eggplants. Choose eggplant that is firm, heavy fruit has a taut glossy deeply coloured skin and a fresh green stem. Eggplants can be stored in refrigerator for up to 1 week, but handle with care as they bruise easily. Eggplants are selling for $3-$6 a kilo.

Harvesting of green olives is underway. So now is the time to start preserving. Small sized olives are $3-$5 a kilo while the extra-large Kalamata olives are $5- $6-$7 kilo.

Firm, bright green heads of broccoli are a choice buy this week at $4-$5 a kilo. As a rich source of folate and valuable antioxidants broccoli offers exceptional value.

Local and Victoria silverbeet is a choice buy at $2.50- $3 a bunch. Choose fresh silverbeet with crisp creamy-white stems and dark green leaves. Whip up a tasty and easy to make silverbeet and ricotta pie or use silverbeet to make melt in your mouth silverbeet, tomato and feta gnocchi. Pick up a bunch for $3-$4, depending on quality.


Treat yourself to a bunch of fresh flowers. This week’s best buy’s include, lisianthus, hyacinth, snap dragon, dahlia, celosia, snowberries, rum lilies, oriental lilies, pineapple lily, pink ice protea , gerbera, beehive ginger, nerines, sedum, roses are stunning at is time of year, especially the David Austin roses, chrysanthemums, hanging amaranth, dancing lady and Easter daisies.

For more information, recipes and stories visit Sydney Markets blog.

Prices quoted in this report are only relevant for the week of the report. All prices are estimates only as prices vary depending on variety, size and quality of produce and the trading area. For further information please contact Sue Dodd, Retail Support Manager on tel 0438 725 453.

Published On 2017-03-29 08:45:00

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