Sydney Markets Fresh Fruit Vegetable & Flower Report
19 - 25 APRIL 2021


FRUIT

Fruit Petite, healthy and fibre rich, Corella pears have a low GI score of (33-44), which means their natural sugars are broken down slowly for absorption into the bloodstream making you feel satisfied for longer. For a fresh and healthy dessert, try poached turmeric, lime and honey pears. TIPS: Wear disposable gloves when slicing the fresh turmeric. Use Packham or Beurre Bosc pears if Corella pears are not available. Corella pears are in season now and available for $4-$8 a kilo, depending on the size.

Send the kids back to school with juicy and easy to peel Imperial mandarins, which are now available at your local greengrocer for $3-$6 a kilo. From April to October, Australians will enjoy around 70,000 tonnes of mandarins.

New-season apples are plentiful and crisp. Apples are an excellent snack food, but they also add sweetness to autumn salads or coleslaw. With over ten different varieties now in season, there is an apple to suit everyone’s taste. Newer varieties like Pink Lady, Kanzi, Jazz and Fuji are very popular for their crunchy texture and unique sweet flavour profiles. Apples are priced from $3-$9 a kilo, depending on variety and size.

It is time to roast chestnuts to perfection. Preheat oven to 200oC. Cut a small shallow cross into the flat side of each chestnut. Place on a baking tray and roast for 15-20 minutes or until the skin peels back. Wrap chestnuts in a tea-towel and set aside for 5 minutes. Peel and eat while warm. Chestnuts are selling for are $5-$15 a kilo.

Musky scented quinces are closely related to apples and pears, and are in season now. However, unlike apples and pears, quince need to be peeled, then stewed, baked or poached before you can enjoy their sweet flesh. Quinces are $2.50-$3 each, depending on the size.

Smooth and creamy Shepard avocados are a thrifty buy at $2-$4 each, depending on variety and size. Whip a home-made avocado and spinach hummus, it’s inexpensive, easy to make and ultra-healthy.

Soft and sweet eating traditional persimmons (the astringent variety) are a seasonal fruit available from April to July. Persimmons are ready to eat when the flesh is soft, gooey and resembling apricot jam. Persimmons team deliciously with yoghurt, custard, sponge, honey or cinnamon. Expect to pay $3-$4 each. One persimmon provides 21% the recommended daily intake of vitamin C.

Victorian pomegranate season has started, and fruit is sweet eating. Pomegranates have a glorious sweet-tart flavour and are a rich source of antioxidants, and adored for their dynamic ruby coloured nectar and arils. Pomegranates are $1.50-$5 each, depending on size.

VEGETABLES

Vegetables Fennel is a crisp root vegetable with a delicate aniseed flavour that complements lamb and seafood. Fennel also teams deliciously with pears and plums. Fennel is $1.50-$2.50 a bulb. Enjoy a fennel, feta and pomegranate salad.

Pumpkins golden flesh and natural sweetness offers so many possibilities. Roast with chopped sage and toss pumpkin through pasta, gnocchi or an autumn salad. Pumpkins are good value. $1.50-$2.50 a kilo when purchased whole.

Eggplant is an autumn favourite that stars in cuisines. Choose eggplant that is firm, heavy fruit with 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 $4-$6 a kilo.

Chock full of healthy goodness, Brussels sprouts are also good value at $3-$6 a kilo. Select compact Brussels sprouts about the size of a ping-pong ball. Leaves should be firm, bright green and fresh-looking without signs of yellowing.

Nutritious broccoli is a family favourite that is delicious steam, stir-fried or added to pasta dishes like this broccoli pesto and chorizo penne. Broccoli prices have eased in the last week; expect to pay $4-$5 a kilo.

Versatile, vibrant and top value, fresh carrots are $1.50-$2.50 a kilo. Enjoy them cooked or raw. Top up your vitamin A with Carrot and sultana loaf or Maple-roasted carrot, pumpkin and chickpea soup.

Tasmanian Cipollini onions (pronounced chip-oh-lee-knee) are a brown-skinned onion with a flattened disc shape, that are prized for their delicate yet extra sweet onion flavour. Enjoy them whole and roasted, their flesh softening and becoming caramelised and extra sweet. Cipollini onions are $8-$10 a kilo.

Rosemary is the herb of remembrance, and ANZAC day is the perfect time to enjoy this fragrant herb. It is delicious, teamed with lamb, garlic, parmesan cheese, potatoes, yoghurt, chicken, pork and pumpkin. You will find bunches for $3-$4. Try these rosemary, garlic and parmesan potato wedges or rosemary, potato, tomato and lamb bake.

Fresh celery is a staple vegetable that rarely the hero ingredient, yet when teamed with carrots and onions, it creates a flavoursome base for soups, casseroles and stir-fries. Celery is $3-$4 a bunch, depending on size.

FLOWERS

Flowers Warm sunny days and cooler autumn nights are yielding a good crop of autumnal flowers; it’s a good week to enjoy sweetpea, stock, tulip, chrysanthemums, roses, lisianthus, snapdragons, siam tulips, hypericum, sunflowers, kale, dahlia, Oriental lilies, daisy chrysanthemum, veronica, banksia, celosia, protea, hyacinth, seeded gum, celosia and alstroemeriaM from your local florist.



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, tel 0438 725 453


Published On 2021-04-19 11:47:11

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