Sydney Markets Fresh Fruit Vegetable & Flower Report
11 to 16 May 2020
Market Report Podcast on 2GB
Tune in to discover what's in season at your local greengrocer as Sue Dodd shares tips, hints and cooking ideas for this week’s fresh fruit and veggie best buys with Michael McLaren on 2GB's Wake Up Australia program."
Sweet and juicy Imperial mandarins are top eating, but have you considered juicing them or adding segments to autumn salads and stir-fries? We used the rind and juice in this mandarin & ricotta doughnuts with mandarin syrup to Mandarins to create a decadent dessert. Mandarins are available at your local greengrocer for $3-$6 a kilo, depending on size.
Good quality lemons are a kitchen essential and at $2-$5 a kilo, lemons are a top buy and now a cheaper option to limes.
Rich in calcium and fibre rhubarb is tangy rich tangy flavoured. It is often teamed with apples or pears but and always sugar to make scrumptious desserts. Rhubarb is a popular choice and is selling for $4-$5 a bunch. Treat yourself to this apple and rhubarb and apple sponge pudding.
Fine weather conditions in far north Queensland are producing a bumper crop of quality bananas. At $1.50-$3 a kilo, bananas are a bargain.
Wrap washed, cored and halved quince in foil with orange rind, cinnamon and butter and bake until tender for the easiest of desserts. Baked or roasted quinces are delicious teamed with lamb, duck or roast pork. Quinces are $3-$5 a kilo.
Crunchy new season apples include Pink Lady and Fuji are sweet eating, however the new Kanzi and Jazz apples, which are a cross between Royal Gala and Braeburn varieties are delicious eating and don’t turn brown on cutting. Most apples are retailing at $4-$8 a kilo, depending on variety and size.
Nothing beats freshly squeezed orange juice for flavour. New-season Australian grown navel oranges are now available and bursting with tangy-flavour. You will find navel oranges for $3-$6 a kilo.
Glossy-skinned persimmons that are heart shaped soften on ripening. They’re bright orange and soft to touch when ready to eat. Halve a soft and ripe persimmon and scoop out the flesh. It’s delicious folded through thick vanilla yoghurt and served with toasted muesli. Persimmon are $2-$4 each, enjoy this week as the season is finishing.
Pears are a naturally sweet snack; they add sweetness and crunch to a salad and then poached or roasted make elegant desserts. The fruit is ready to eat when it yields to gentle pressure at the stem end. Use firm pears for cooking. Buerru Bosc and Packham pears are $3-$5 a kilo, depending on variety and size.
Smashed avocado on toast is a café favourite that can easily be prepared at home with Shepard avocados and a squeeze of lemon juice. Avocados are well supplied and selling for $2-$4 each. Team avocados with taste toppers like feta cheese, grill prosciutto, chilli, poached eggs, rocket or sliced tomatoes. Try our Avocado Smash, Tomatoes & Egg on Toast. Keep an eye out at your local greengrocer for the super-sized Avozilla – each avocado weighs in at about one kilo.
Quality salad and Truss tomatoes from Bundaberg and South Australia, are a good buy at $3-$7 a kilo, depending on variety.
Versatile green onions (shallots) area thrifty buy at $2-$2.30 a bunch. Use them raw or cooked.
Nourishing and multi-purpose broccoli is $3-$5 a kilo. Look for firm and bright green heads. Mushrooms are a tasty addition to cool weather cooking. Vitamin B rich mushrooms are ultra-delicious in risotto, tagines, stir-fries, casseroles, dumplings and soups. Choose from mild flavour buttons, full flavour cups or robust umami flavoured flats. Prices are ranging from $10-$14 a kilo.
Chestnut season is in full swing. Did you know that chestnuts are the only nut to contain immune boosting vitamin C? Grab a bag of chestnuts to roast or boil them, to use in soups, add them to a tray of roast veggies, or toss them through a stir-fry and salad. Team with cauliflower, pumpkin or mushrooms and make a creamy scrumptious soup. Chestnuts vary in price depending on variety and size so $7-$15 a kilo is the average price.
Red cabbage is a power-house of nutrients and vitamins and perfect for autumn slaws, stir-fries and pickling. Toss into a stir-fry with garlic, chilli, green onions, lean pork and char-sui sauce for a quick and easy meal. Red cabbage is $5-$6 a head or $2.50-$3 for a wedge.
Build up your immunity against winter colds and flues with Brussels sprouts; they are a good source of vitamin. For something a little bit different, finely shred Brussels sprouts and stir-fry with chopped bacon, pine nuts and garlic. Brussels sprouts are $4-$9 a kilo.
Cavolo nero is a member of the cabbage family and is also known as Tuscan cabbage. Its full flavoured and rich in nutrients. This dark leafy green veggie is delicious in soups, try shredding cavolo nero and add to a chucky style soup like a this Tuscan vegetable soup, minestrones, stir-fries or pasta dishes. Sold by the bunch cavolo nero is $3-$4.
Celebrate the cooler weather with earthy root vegetables. Roasting root vegetables concentrates their inherent sweetness. Parsnips are $6-$9 a kilo, carrots $1.50-$3 a kilo and earthy beetroot is $3-$4 a bunch.
Cool-weather cauliflowers are firm and tasty. Rediscover just how versatile cauliflower can be. Traditionally steamed or boiled and enjoyed as a Mornay or soup, cauliflower is also easily grated and sautéed and used as a rice replacement. Another popular way to enliven cauliflower is to roast florets with a sprinkling of cumin or Moroccan seasoning. Cauliflower are $5-$6 a head.
Snap dragons, pink Orientals, long-stemmed freesias, tiger lilies, sweet peas, tulips, stock, poppies, violets, glasshouse chrysanthemums and jonquils, Geraldton wax, banksias, proteas are all in season. Foliage favourites include silver dollar gum, viburnum or glossy magnolia leaves.
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, Marketing Consultant on 0438 725 453.
Published On 2020-05-11 21:31:00Print Page