Sydney Markets Fresh Fruit Vegetable & Flower Report
6 - 11 APRIL 2021


Fruit First introduced to Australia over 12 years ago, right red Kanzi apples are a cross between a juicy Royal Gala and crunchy Braeburn. After the hardships of the 2020 season, which saw growers battle through bushfires and drought, apple growers forecast a record crop of Kanzi apples this season that will extend the season until spring. This week Kanzi apples are available at your local greengrocer for $4-$6 a kilo.

Soft and sweet eating persimmons 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 well with yoghurt, custard, sponge, honey, cinnamon. Expect to pay $8-$12 a kilo or around $3 each. Serve ripe persimmons with passionfruit and pistachio yoghurt.

Pick up a 1 kilo or three of super sweet Valencia oranges. They are filled with juice and are a delicious source of vitamin C. Your local greengrocer will have Valencia orange for $1.50-$4 a kilo or opt for the 3 kilo net bag for $5-$6.

Vibrate ruby red rhubarb teams deliciously with other fruit such as apples, strawberries, pears, oranges and raspberries. Microwave, sliced rhubarb stems in a little sugar or honey to sweeten. Serve hot over vanilla ice-cream or with warm custard. Rhubarb is $3-$4 a bunch.

Pears continue to ripen are harvesting, so select firm, mature pears and ripen at room temperature. New-season Packham and Beurru Bosc pears are a top buy at $3-$5 a kilo. If cooking with pears, use firm pears for the best result. These pear and pecan muffins are delicious and make a fabulous school holidays baking activity.

New-season, easy to peel Imperial mandarins from Gayndah and Childers in Queensland are now available at your local greengrocer. Expect to pay $4-$6 a kilo. Fruitezy can vary in sweetness at this time of year.

Add colour and sweetness to your autumn salads with a generous sprinkle of pomegranates arils; they team delicious with oranges, rocket, feta, rice, lentils, beetroot, quinoa, rhubarb, pears and lamb. Serve pomegranates with panna cotta, yoghurt, porridge, or spatter arils over a pudding. Pomegranates are selling for $1-$4 each.

Nourishing avocados are a tasty addition to autumn meals. Add diced avocado to salads, pasta dishes or try mashing avocado with a little sweet chilli sauce and serve in a burrito with barbecued chicken or these avocado, tomato and feta smash and egg burgers perfect for breakfast, lunch or dinner. Shepard avocados are $1.50-$3 each.


Vegetables Pumpkins golden-fleshed has a nutty and sweet flavour. Add Butternut, Jap and Jarrahdale pumpkins to your autumn cooking, it is delicious mashed, roasted or steamed and ideal for adding to a frittata or pasta. Jap and Jarrahdale pumpkins are $1-$2 a kilo when purchased whole. Butternut pumpkins are selling for $1.50-$2.50 a kilo whole. Add a little extra if pumpkins have been cut, into halves or wedges

Bean sprouts are delicious added to a stir dishes, pop a generous handful to your stir-fry this week or serve them with a Thai curry or Vietnamese pancake for a little as $2-$3 for 150g packet.

When was the last time you cooked chokos? In season now, chokos are delicious when peeled, steamed and served with butter and pepper or enjoy them diced and added to a green curry. Chokos are $4-$6 a kilo.

Machine harvested green beans are a thrifty buy at $3-$4 a kilo. For maximum quality use within 2-3 days of purchasing.

Unlike other nuts, fresh chestnuts have a high starch and water content, with a low protein and fat levels. The first and most important step before cooking chestnuts is to cut a large cross into the side of the shell. This ensures that the shell is easy to remove once the nuts are cooked. Chestnuts are delicious baked, microwaved, roasted, grilled, barbecued or boiled. Chestnuts are $6-$14 a kilo, depending on size and variety.

The subtle, sweet onion-flavoured leeks are ideal for combining with potatoes, eggs, mushrooms. Leeks are a tasty addition to risotto, pasta and frittatas. Pick up a plump and flavoursome leek for $2-$4 each depending on size.

Victoria grown fennel is white, crisp, flavoursome and super value at $2-$2.50 a bulb. Delicious served shredded in an autumn salad like this fennel, feta and pomegranate salad or whip up this tasty and wholesome fennel, tomato and Italian sausage spaghetti.

Cauliflowers are exquisite at this time of year, and ideal for making a cauliflower pizza crust. This low fat and carb option slashes the kilojoules compared to a than a standard pizza base. You can pop a cauli in your trolley for $3-$4 a head this week and try this nutritious low kilojoule cauliflower crust margarita pizzas.

Versatile celery is $3-$4 a bunch, depending on size. The best way to keep celery is to remove the bulb and leaves and store the stems in an air-tight plastic container in the refrigerator. Celery teams well with blue cheese, mayonnaise, salt, eggs, potatoes, apples and oranges.

The peppery flavour of watercress combines deliciously with smoked fish, tomatoes, cucumber, potatoes, mushrooms or blue cheese. Whip a salad with watercress. Watercress is a bargain $2-$3 a bunch.

Make a meal memorable with mushrooms. Add sliced Swiss brown mushrooms to pizza toppings, risotto and pasta sauce. Shiitake mushrooms add flavour to stir-fries or team them with sliced flats mushrooms and sauté with garlic until tender. Swiss brown mushrooms are $10-$14 a kilo, and shiitake are $4-$4.50 a punnet. Mushrooms are delicious in these vegetarian pot-stickers.


Flowers The quality and range of autumn blooms is delightful. This week you could fill your vase will gerberas, stock and snapdragon, bouvardia, bird of paradise, celosia, hyacinth, tulips, stock, gum nuts, chrysanthemums, asters and dahlias or the natives looking particularly good.

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 2021-04-06 10:53:00

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