5 - 11 MAY 2025 Update Sydney Market that includes availability and price of seasonal fruits, vegetables and flowers. Also includes recipe suggestions.
FRUITS
Crunchy, sweet, and refreshingly tart — apples are in peak season and perfect for snacking, baking or slicing into salads. Store apples in the fridge to maintain their crisp texture. Look for varieties like Kanzi, Jazz, Royal Gala, Bravo, Envy, Granny Smith, Fuji or Pink Lady and enjoy them in lunchboxes, baked desserts or paired with cheese. Did you know: Eating whole apples can help control your appetite and assist with weight loss. Depending on variety apples are $3-$10 a kilo.
Smooth and creamy, Hass avocados are ideal for spreading on toast, adding to salads, or blending into dips. To check ripeness, press gently near the stem — if it yields slightly, it's ready to eat. Store ripe avocados in the fridge to prolong freshness. Avocados are plentiful and delicious and only $1.50-$4 each.
Bright and zesty, lemons add a citrus lift to both sweet and savoury dishes. Use in salad dressings, marinades, curds, cakes or teas. Lemons are $3-$7 a kilo.
Lusciously sweet with a creamy texture, custard apples are delicious eaten with a spoon or blended into smoothies. Select fruit that yields gently to pressure. To ripen, leave at room temperature, then store in the fridge once soft. Slice open, remove seeds, and enjoy the tropical flavour. Pick up one this week for $6-$14 a kilo.
Crisp, juicy and subtly sweet, nashi pears are ideal for fresh eating, slicing into salads, or pairing with soft cheeses. Store in the fridge for up to a week to retain their crunch. Try grating into slaws with fennel for a refreshing twist or slicing into wedges for lunchboxes. Nashi's are $3-$3.50 each or $7-$15 a kilo.
Imperial mandarin crop is first class. The fruit is sweet, juicy and well-priced at $3-$7 a kilo. Mandarins are easy to peel making them an ideal snack for children and adults.
Ruby red rhubarb has a distinct tangy flavour that teams superbly with apples, nashi, pears, cinnamon, lemon rind, ginger and cream to make impressive cakes or warming desserts like an apple and rhubarb sponge pudding. Rhubarb tangy flavour also teams well with roasted pork belly. Grab a bunch this week for $4-$5 a bunch.
The Cavendish banana is Australians favourite banana with more than one billion eaten each year. Creamy eating bananas are $3-$5 a kilo this week. Whip up a loaf of wholesome banana bread.
Sweet persimmons are an autumn treat at $2-$5 each. When eaten firm their pale orange flesh is crunchy like an apple and can be sliced or cut into wedges then added to cheese platters and salads. This non-astringent variety can also be allowed to over-ripen so that it becomes very soft, in fact, the flesh softens to resemble jam and the skin becomes transparency. Spoon ripe sweet persimmons flesh onto cooked porridge and serve with a drizzle of honey.
Attractive ruby-coloured and antioxidant-rich pomegranates contain fruit contains jewel-like seeds bursting with juice and flavour. Sprinkle the seeds over a range of dishes, and use the juice for salad dressings or marinades. Pomegranate compliments lamb, duck and chicken dishes. Liven up couscous, eggplant and hummus with a spoonful of pomegranate seeds. Pomegranates are $4-$8 each.
Green kiwifruit this week at just $6-$12 a kilo, or go for the sweet and smooth gold kiwifruit at $10-$16 a kilo — both bursting with vitamin C and perfect for brightening up your morning smoothie, pavlova, or lunchbox! Did you know? Just one kiwifruit has more vitamin C than an orange and can support your immune system and digestion.
VEGETABLES
Bright green and full of crunch, broccoli is a staple for nutritious meals. Add it to stir-fries, pasta bakes, hearty soups or simply blanch and toss into salads. Broccoli is excellent value at $3-$5 a kilo. Storage tip:Wrap broccoli in a damp paper towel and store in the crisper drawer of your fridge — it helps prevent drying out and keeps it fresh for longer.
Autumn is chestnut time. Split and roast chestnuts, then peel when hot. Toss roasted and peeled chestnuts with Brussels sprouts for a tasty side dish, with roasted vegetable or through a salad. Chestnuts are $6-$16 a kilo.
Crisp and aromatic, fennel's subtle aniseed flavour pairs beautifully with pork, lamb, prawns, citrus fruits like oranges and pears, or tomatoes. Enjoy it sautéed, steamed, microwaved or baked — or slice it thinly and add to soups, salads, or pasta sauces. Fennel is a bargain at $2.50-$3 a bulb. Preparation tip: To mellow its flavour when eaten raw, soak thinly sliced fennel in iced water for 10 minutes before adding to salads.
Boost your immunity with Brussels sprouts — rich in vitamin C and full of flavour. For something a little different, finely shred and stir-fry with crispy bacon, garlic and pine nuts. Sprouts are in good supply at $4-$10 a kilo. Storage tip: Keep unwashed Brussels sprouts in an airtight container or produce bag in the fridge — they'll stay fresh for up to a week.
Leafy, nutrient-rich silverbeet is perfect for hearty, warming dishes. Pair it with potatoes in a creamy soup, or pan-fry with onion, garlic, chorizo, and beef stock for a rustic side. Pick up a fresh bunch for just $2-$3.Preparation tip: Separate the leaves from the stalks before cooking — add the stalks first as they take longer to soften, then stir in the leaves toward the end.
Mild, sweet and incredibly versatile, plump leeks are a top pick this week at $2-$3 each. Use them as a base for homemade soups like leek and cauliflower, pumpkin, or celeriac for comforting winter meals.
Large, snow-white cauliflowers are in excellent supply and great value at just $4-$6 a kilo. Their mild, nutty flavour is perfect for roasting, blending into soups, or turning into a creamy cauliflower mash. Cooking tip:For a crispy, caramelised side, cut cauliflower into florets, toss with olive oil and your favourite spices, and roast at 200°C until golden brown.
Windsor-grown mushrooms are full of deep, earthy flavour and perfect for everything from risottos and pasta to meatloaf or breakfast eggs. Enjoy them sautéed or stirred through a chilli con carne. Priced at $12-$15 a kilo, depending on size.
Machine-harvested green beans offer great value at $7-$10 a kilo, while premium handpicked beans are priced at $16-$20. Both are crisp, versatile and ideal for salads, sides, or stir-fries. Cooking tip: Blanch green beans in boiling water for 2-3 minutes, then plunge into ice water to lock in their bright colour and crunch for salads.
Vibrant, nutritious and quick to cook, Gai lum is perfect for steaming or stir-frying. Choose bunches with firm stems and rich green leaves. A healthy steal at $2.50-$3 a bunch.
FLOWERS
Autumn brings an abundance of stunning flowers — just in time for Mother’s Day on Sunday, 11th May. Fresh blooms are a timeless way to show love and appreciation, and chrysanthemums remain a classic choice for their beauty, variety of colours and long-lasting nature. This season, you’ll also find plenty of floral favourites in bloom, including tulips, freesias, roses, stock, tiger lilies, sunflowers, snapdragons, hyacinths, proteas, gladioli, and more. Add unique touches with rose hips, sea holly, erica, bouvardia, calla lilies, heliconia, pigmy amaranthus or autumn hydrangea. Ask your local florist to pair these blooms with seasonal greenery like magnolia leaves, silver dollar gum, flowering kale or gumnuts for a showstopping arrangement.
Prices in this report are valid for the week of the report and may vary based on variety, size, quality, and trading area. For more information, contact Sue Dodd, Marketing Consultant, at tel 0438 725 453
Published On 2025-05-05 16:09:00
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