Sydney Markets Fresh Fruit Vegetable & Flower Report
27 May - 2 June 2019
It’s a fabulous time to discover fennels subtle flavour and wonderful crisp texture. Finely shred the and use raw in a salad teamed with tomatoes, potato or juicy navel orange segments. Fennel is also delicious roasted. Slice or cut bulbs into wedges and roast until tender. Use the delicate feathery fonts to garnish dishes or boost flavour in a risotto or fish dish. Fennel is $1.50-$2 a bulb.
Broccoli is flourishing and this week is a top buy at $3-$4 a kilo as there are good supplies. Steaming and stir-frying are ideal methods for cooking broccoli to minimise the loss of vitamins. Learn more
One of the healthiest greens, vibrant curly leaf kale is a good source of vitamin C and folate, vitamin E, vitamin K and beta carotene, which the body converts to vitamin A. Kale also contains iron, calcium and potassium. Choose bunched kale with crisp deep green leaves. Refrigerate in a plastic bag in the crisper and use with 2 to 3 days of purchase. Kale is $2-$3 a bunch. Try our scrumptious recipe for Mashed potato with kale & green onions
Cauliflowers are bursting with goodness and flavour. Add cauliflower to rich vegetable soup or puree with add stock and added grated cheese for a tasty, creamy cauliflower soup. Caulies are great value at $2-$3 a head.
Vibrant and versatile carrots are shine in winter cooking. Enjoy them roasted in soups, stir-fries or casseroles. Carrots are a bargain at $1.50-$2.50 a kilo.
With their delicate sweet onion flavour, leeks are ideal for soups, casseroles, stuffing and cheese-based dishes like gratins. Leeks vary in thickness from pencil-thin to 5cm thick stems. Select firm leeks with satin-like stems and deep green leaves. Leeks are $1.50-$2.50 a stem.
Delectably different from other nuts, chestnuts natural goodness is obtained through cooking. Roast up a kilo and stock up your freezer so you can add that special wintery touch to meals year-round. Chestnuts are delicious pureed with mushrooms, cauliflower or pumpkin to make a tasty puree or add stock to create a nourish flavoursome soup or add a handful to a stir-fry. Chestnuts are $6-$15 a kilo, depending on variety and size.
A nutritional gem, kiwifruit is a fantastic source of vitamin C and contains vitamin E as well as dietary fibre. Their flesh colour, taste and texture can vary. Green-fleshed kiwifruit is very popular and less sweet than the yellow-fleshed variety. It has a firm edible central core. Gold kiwifruit has very juicy, sweet, tender golden-yellow flesh. It’s slightly elongated in shape. Green kiwifruit is in plentiful supply and a bargain at $3-$5 a kilo gold kiwifruit is $5-$10 a kilo.
Noted for its crisp, firm and tart white flesh, the Granny Smith apple is perfect for winter cooking. The flesh softens while cooking and becomes golden and sweeter, making it ideal for stewing, baking, purees and sauces. If you’re a fan of hot fruity desserts, then you’re going to enjoy this apple & pear buttermilk cobbler. Use Granny Smith or Golden Delicious apples at $3-$5 a kilo.
Have you tried a papple? They are a variety of pear, that looks like an apple but have the skin of a pear. Fruit is golden with a red speckled blush. The flesh is mildly sweet with low acid flavour, with a crisp and juicy nashi like texture. Papples are $3-$10 a kilo.
Hass avocados are from Bundaberg are plentiful and this week retailing for $1.50-$3 each, depending size. The quality of avocados is at its best during the cooler months. Serve creamy avocado with crisp bacon and egg on warm Turkish or ciabatta bread or smash an avo on toast with tomato and egg.
Delicately scented, exotic quinces are in good supply in June and July. Closely related to apples and pears, quince can be stewed, baked, poached or used to make jams, jellies and pastes. They are superb slowly simmered in a sugar and cinnamon syrup. Enjoy quince this week for $3-$4 a kilo.
This year navel orange harvest seems to be yielding a larger volume of big sized fruit. The quality is outstanding and the fruit is extra juicy. Navel oranges are a top buy at $2-$5 a kilo.
Sweet persimmons are a seasonal fruit available from April to July. Eaten when the flesh is soft and resembles apricot jam, persimmons are for many people, an acquired taste. Look out for persimmons this week for around $5-$10 a kilo.
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 $3-$5 a bunch.
Early cheer and paper white jonquils are in season, poppies, Asiatic and lilies, tulips, long-stemmed freesias, stock, sweet peas, sunflowers, local dahlia are finishing, celosia, lisianthus, kale, asters, tuberoses, chrysanthemum, mini roses, protea, bouvardia, gladioli and asters.
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. If republishing please credit www.sydneymarkets.com.au
Published On 2019-05-27 17:25:00Print Page