Sydney Markets Fresh Fruit Vegetable & Flower Report
29 MARCH - 4 APRIL 2021
This Easter, be inspired by the colours of autumn and enjoy meals made with lots of fresh seasonal produce. Start with sweet and juicy grapes. It has been a bumper season for Aussie grapes, and there is still plenty of varieties to choose from in shades of green, pink and black-skinned varieties. Add grapes to muffins, roast and toss through a salad or add to pizza topping with feta cheese. Pick up a bunch for $4-$12 a kilo and get creative with grapes.
Custard apples are a delicious taste of the tropics. Don’t be put off by their knobbly-skinned appearance, as beneath that dull green skin lays a sweet, juicy and creamy-white flesh that tastes divine. Custard apples are $7-$10 each. If you love to bake, these custard apple and raspberry crumb muffins are a tasty treat or scoop out the flesh and serve with passionfruit and vanilla yoghurt for a healthy breakfast or dessert.
Plum’s mellow sweetness makes them ideal for use in sweet and savoury dishes. Late season plum varieties include September Candy are delicious eating; you can also pick up Autumn Giant, Tegan Blue, Flavour Fall and October Sun; expect to pay $3-$12 a kilo. Fresh plums are ideal for stewing to serve with yoghurt or top stewed plums with a crumble topping and bake.
Easy roast quinces. The heady aroma of a golden quince fills your fruit bowl with a scent of spiced apples, pear and citrus. Enjoy quince bake or poach; their firm-fleshed needs cooking before enjoying. Peel and cored quince and cook until their hard, tart flesh soften, its complex flavours intensify, and its flesh turns a shade of pink that varies from rosy to plummy. Quince are $6-$7 or approx. $2.50-$3 each.
It is a bumper time for freshly harvested apples. Ideal for a healthy snack and offering endless potential for autumn desserts. There are at least 12 different varieties now in season, including Royal Gala, Jonathon, Granny Smith, Golden Delicious, Red Delicious, Kanzi, Pink Lady, Jazz and Fuji. Depending on the variety and the size, apples are $3.50-$8 a kilo.
Creamy- fleshed green-skinned Shepard avocados are plentiful and a thrifty seasonal buy at $1.50-$3 each, depending on the size. Avocados contain ‘good’ unsaturated fat and are the richest Vitamin E source of all fruits and vegetables. Ripe avocados yield to gentle pressure around the stem. If firm, leave at room temperature for 2-3 days. This Easter long weekend, embrace the season and try this spicy avocado, tomato and lime salsa with salmon.
Be sure to have a good supply of limes or lemons in the fruit bowl this week. Both limes and lemons are available at reasonable prices and perfect for enjoying teamed with seafood, lamb or making a delicious lemon tart. Limes are 60¢-80¢ each, bulk buys are $2-$4 a kilo. Lemons are $3-$5 a kilo, depending on size and quality.
Pomegranates are available mid-autumn until late winter, their dynamic colour, tangy nectar and abundant ruby red arils (seeds) have an intense sweet-tart flavour and can be used in sweet or savoury dishes. Pomegranates are $1-$6 each. This flavoursome roasted carrot, medjool date and feta salad makes a perfect side dish or make a meal of it.
Don’t forget the carrots for the Easter bunny. You can bag a bargain with prepacked 1-kilo bags for carrots for $1-$2 or enjoy sweet and versatile Dutch Carrots, sold by the bunch for $2-$3 (no need to peel).
Kumara is low GI and its sweet orange flesh adds colour to the plate. Mash kumara with grated ginger and a pinch of allspice. Perfect served with roast beef or chicken. Kumara is $2-$4 a kilo.
Sweeter than brown, white or red onions, eschalots have a distinct well-balanced onion flavour. They are mainly used in French and Asian cooking. Red eschalots are somewhat smaller but sweeter than the golden eschalots and are primary used in curry pastes and Asian salads and cooking. Eschalots are $6-$8 a kilo.
March to June is the peak time for chestnuts. Cooked chestnuts have a sweet taste and a texture similar to roasted potato. Chestnuts can be boiled, baked, grilled or roasted. The best eating chestnuts have a glossy brown shell and feel heavy for their size. This week fresh chestnuts are $7-$15 a kilo, depending on variety and size.
Victorian grown broccolini supplies are picking up. Select broccolini with compact buds and firm stems. Broccolini is fabulous value at $2.50-$3 a bunch or alternative switch to broccoli for $3-$5 a kilo
Celery adds crunch, colour and flavour to stir-fries, soups, casseroles and salads. Victorian grown celery is $2-$4 a bunch, depending on the bunch size.
If you adore olives, then now is an excellent time to pickling our own. While the process can be a bit time consuming, it is so rewarding to preserve your olives, flavouring with herbs, spices or garlic as you desire. Pick up a few kilos of green Kalamata olives this week for $7-$10 a kilo depending on size and get pickling.
Pan-fry a mixture of nutritious mushrooms to serve on toasted sourdough bread and top with a soft poached egg or serve up this so easy mixed mushroom and prawn stir-fry. Mushrooms are a powerhouse of taste and health. Button, Cups and Flat mushrooms are $7-$12 a kilo. Mix it up enoki mushrooms and king brown mushrooms are $3-$4 for a 150 gram packet.
Pumpkins golden flesh and natural sweetness offers so many possibilities. At $1-$2 a kilo, for a whole pumpkin, they are good value. Select from butternut, Jap or Jarrahdale pumpkin varieties.
Entertaining at home or visiting family and friends, it’s time to pop into your local florist and pick up a bunch of fresh flowers.
In season and good value this week we recommend Easter daisies, pink ice, protea, chrysanthemums, lisianthus, hyacinth, snapdragon, dahlia, celosia, snowberries, arum lilies, oriental lilies, pineapple lily, gerbera, beehive ginger, nerines, David Austin roses and hanging amaranth. Team with greenery like 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, tel 0438 725 453
Published On 2021-03-29 13:17:40Print Page