Sydney Markets Fresh Fruit Vegetable & Flower Report
8 - 14 NOVEMBER 2021
Apricot season is short but sweet, and early supplies of golden velvety skinned apricots are now available at your local greengrocer. The best eating apricots are bright in colour and firm to touch. Make the most of apricots this they are delicious char-grilled, poached, stewed or baked. Apricots are $5-$20 kilo, depending on size, variety and quality.
Mangoes – select from Kensington Pride, R2E2 and Calypso, varieties prices are range from $2-$5 each, depending on variety, size and quality
Fragrant and sweet eating Victorian strawberries are plentiful; expect to pay $2-$4 a punnet. Plump and flavoursome, blackberries are good value at $3-$5 a punnet. Start your day with blackberries, adding them to your yoghurt, muesli or try this quick and healthy mango, berry and chia overnight oats. Enjoy the biggest, juiciest blueberries for $3-$5 a punnet.
Early cherry varieties tend to be delicately flavoured and softer eating. After this week, we should start seeing a few more the bigger and fuller flavoured varieties December is the peak time for cherries. This week cherries are $8-$40 a kilo.
It’s time to enjoy melons. RockmelonHoneydew and Piel de Sapo melons are $3-$5 each depending on size. Seedless watermelon is $1.20-$2.50 a kilo and Mini Lee melons are $3 .99 a kilo (melon range from about 1.5 to 2.5 kilo each).
Avocados contain ‘good’ unsaturated fat and are the richest source of vitamin E of all fruits and vegetables. Australian grown Hass avocados are flavoursome, good quality and only $1-$3 each, depending on size. For a fresh idea serve sliced avocado with lime juice, coriander, salt and pepper, diced mango, sliced chilli and serve with barbecued prawn.
Creamy bananas are Australians a weekly buy for most households, convenient, healthy and bananas are an all-year-round favourite. Along with the regular Cavendish variety at ($2-$4 a kilo), it’s a fabulous time to enjoy the shorter and fuller flavoured sugar bananas at $4-$6 a kilo.
Bursting with vitamin C, papaya is a delicious Australian-grown tropical fruit is a seasonal favourite. Papaya flesh continues to ripen once picked. Ripe fruit has golden yellow skin and will yield to gentle pressure around the stem. Leave for a few days at room temperature to allow the skin to lose its greenish tinge, then eat within 2 days. Papaya is $3-$5 a kilo.
Add the crowning glamour of a golden pineapple to your fruit bowl. This week for $2.90-$4 each, depending on size and variety. For the ultimate mouth-watering experience, try this scrumptious Byron Bay banana, pineapple and macadamia cake.
There is nothing better than firing up the barbecue and cooking asparagus on the grill. Fresh asparagus takes first place for quality and value is the veggie section at $1.50-$2 a bunch asparagus. Serve on the side or try this asparagus, beef, tomato and rocket salad.
Did you know that if you are following a FODMAP diet or you are sensitive to onions, using the green tops of green onions is a fabulous onion substitute? Pick up a large bunch of green onions this week for only $2-$3 a bunch. Add green onions to salads, scrambled eggs, pasta dishes or sandwich fillings for a delicate onion flavour
With their delicate mustard-like flavour, fresh, crisp radishes are ideal for adding a boost of flavour and colour to a spring salad. Red radishes are retailing at $2-$3 a bunch, or try the oval-shaped French radish or mixed coloured bunch radishes for $3-$4 a bunch.
Rich in vitamin C, peppery flavoured watercress is a bargain at $2-$3 a bunch. Combine watercress with walnuts, cucumber and sliced nectarines to make a flavoursome salad; toss in some shredded barbecued chicken and turn meal.
Kumara is good value at $2-$4 a kilo. Sweet flavoured and low GI, kumara is delicious roasted and served hot or cold in a salad; it adds colour, sweetness, and vitamin A & C boost.
Crunchy and juicy Lebanese cucumbers are good buying at $2-$4 a kilo, Telegraph cucumbers are reasonably priced $2-$3 each and Baby Quakes are available for $3-$4 a punnet.
Super versatile and ultra-healthy carrots are the ideal ingredient to snack on or create a meal around. Fabulous raw or roasted carrots are perfect for adding colour and sweetness to salads, Carrots are a top buy at $2-$3 a kilo.
Versatile broccolini is fast to cook and easy to use. Broccolini's long tender asparagus-like stems and delicate broccoli-like flowery heads are a delicious thrifty buy at $2-$4 a bunch. This broccolini, coriander and sriracha prawn stir-fry is a tasty mid-week meal that only takes 8 minutes to cook.
Locally grown English spinach is a good buy this week at $1.50-$3.50 a bunch. Wash and trim spinach. Use leaves raw in salads or add to stir-fries or wok toss with sliced garlic and serve as a side dish.
Enjoy the sweet and nutty flavour of fresh beetroot, select bunches with small to medium-sized bulbs with crisp, green leaves. This easy roasted beetroot and yoghurt dip is flavour packed and fabulous for serving with vegetables and crackers when entertaining. Freshly harvested spring beetroot is well-priced at $2.50-$3.50 a bunch.
Superfood mushrooms are a must-have on the shopping list. Simply adding three button mushrooms to your diet has significant health benefits. Button mushrooms are ideal for threading onto kebabs, serve them sliced and marinated in salads, or mince in a food processor, and add to your spaghetti Bolognese to boost flavour and nutritional value. Mushrooms are $8-$12 a kilo.
It is time to visit your local florist and pick up a bunch of something beautiful for your home. Seasonal favourites that offer a great value this week are hydrangea, peonies (all colours), lisianthus, smoke bush, kangaroo paw, chincherinchee, king protea, delphinium, lilac, gerbera, freesia, roses, fragrant boronia, sweetpeas, snapdragons, Geraldton wax and pin cushions.
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 2021-11-08 15:02:00Print Page