Heading into the cooler months, you’ll be seeing a great supply of produce for your autumn favourites. To name a few, you’ll find plums, apples, oranges, brussel sprouts and celery available to enjoy.
Plums are nearing the end of their season and expected to finish in the next 3 to 4 weeks (thereabouts). Do not fear though, as each week there’s a new plum variety to pique your interest and excite the kitchen. Mid to late season varieties include the Angelino, Ebony Sun, Ruby Blood and October Sun.
Look out for the October Sun, grown locally in the Coromandel Valley and hands down a plum favourite. This large, red skinned plum has a superb sweet flavoured flesh with no bitterness to the skin. This is the best eating late season plum that handles well and sends off the season on a high. If plums are of interest let your sales representative know so you can secure the best fruit as soon as it comes to market. Local fruit is particularly popular with varieties selling as soon as they arrive.
Apple lovers can rejoice as this looks to be a bumper season for this years apple season with our cool summer nights and high rainfall allowing fruit orchards to flourish. The first apples of the season, the Royal Gala, are a generous size, beautifully crisp and well coloured. Early fruiting Fuji apples are also now available, however, we would suggest to hold off another few weeks for the better tasting Fuji varieties to become available.By the end of this week, expect to see the Red Delicious, followed by the Granny Smith the following week. With cooler weather continuing, apples are a great addition to any baked goods.
Just arrived in market this week, our Riverland grown white-flesh nectarines will see out the stonefruit season which will run for a further 4 weeks (thereabouts). The white flesh nectarines are some of the best tasting stonefruit available all season with well coloured fruit that tastes a treat. White flesh nectarines are great in salads, desserts or laid out on a seasonal platter.Their friends – yellow-flesh peaches are all but finished. Fruit is still available but has been held and so is starting to taste floury and won’t hold well once out of refrigeration.
Blood Oranges (USA)
Something you don’t get to see everyday are Blood Oranges.Locally grown blood oranges are still a few months away but to fill the gap we have USA grown fruit. Although a little more expensive, fruit quality is excellent with well coloured, attractive looking fruit. Now in good supply, our Blood Oranges offer a dark-red, citrus flesh, packed full of antioxidants and deliciously sweet flavours.Get in quick because these guys are only here for a good time, not a long time, thanks to their short season. Enjoy a freshly-squeezed glass of blood orange juice as a morning pick me up before they’re off the shelves again. Australian Blood Oranges will start mid to late July.
Cara Cara Oranges
Cara Cara Oranges have just hit the market floor announcing the very start of the winter citrus fruit season (YAH!!). With this in mind we can expect to see Navels become available in 4 – 6 weeks time. The Cara Cara Navel is an early-to-mid season orange believed to have developed as a cross between the Washington Navel and a Brazilian Bahia navel, maturing slightly earlier than the Washington Navel. A medium sizefruit with a delightful rosy red flesh that is beautifully sweet (and low in acidity). The winter citrus season always starts in Queensland, closely followed by our prized Riverland grown fruit trailing into season about 6 weeks later.
South Australian Quince are available direct from the Adelaide Hills, but be quick as the season is short. Our Adelaide Hills Quince make amazing stewed fruit served with a dollop of a tart yoghurt, or baked in turn-overs, pies and tarts as well as to make jams, jellies or the famed ‘quince paste’ for your seasonal grazing boards.
South Australian Persimmon are now available with locally grown fruit from Waikerie expected to arrive in the next few days. Our Riverland grown Persimmon offer a flavour combo like no other, with hints of tangy and sweet with every bite. Being locally grown, fruit will be available in small to larger sizes and will hold well (so you’ll have a bit of time to make your jellies, pastes and jams).
Locally grown Adelaide Hills figs arrived in market today.These black skinned figs, with their deep red flesh are always the talk of the market with everyone interested to know as soon as they come into season. If this line is of interest talk to your sales representative as figs are always hot property. They’re usually available only for a short time and sell out fast.
It’s always a delight to see Australian Pomegranate arrive to our market shelves. This magnificent red fruit offers a sweet, exotic experience that is rare to find. The early fruit is from NSW, and while being a good size we are seeing some markings on the skin. Local fruit will be a few weeks away with a little warm weather from now to the end of March ensuring fruit colours up nicely. Frozen product will be available closer to this time as well.
New variety Maluma Hass avocados are now available to take the place of the traditional Hass variety whilst we are between seasons. Coming straight from QLD, the Maluma Hass Avocado is a similar fruit to that of the beloved Hass Cultivar, with the same dark skin. Flesh tends to be less creamy in texture with a more mellow flavour. With this in mind, the Shepard variety remains our choice of fruit with a much better tasting flesh that also resists browning (if you want a green guac this St Patrick’s Day you can’t go past a Shepard).
Make way for our new season, locally grown celery for the largest and crispiest celery you’ll find all year. South Australian celery is the biggest and best. It’s big, juicy, great value and as the season ramps up, we’ll continue to be in good supply throughout the cool, winter months. Celery is a must for heart warming soups and risottos as well as an uplifting veg to add to your morning fresh crushed juices (which we can’t get enough of).
Locally grown iceberg lettuce are in good supply, and great value. Grown in Virginia the Iceberg will be a good, staple line available throughout the cooler winter months and a good staple to squeeze into the menu. Their crunchy, fresh leaves work best in salads, work great as ‘bread free’ scoops, or tossed through asian-inspired dishes.
Celeriac is now in market and in good supply. Offering a celery-like flavour, this veggie is a great addition to slow-cooked meals or as a mash to really boost the flavours.
New season green Brussel Sprouts are now available. Best described as a mini leafy cabbage, these little guys are enjoyed roasted or tossed through a warm curry. The perfect go-to veggie for the cooler months ahead. The purple variety is expected to start in a few weeks, followed by Kalettes which are a hybrid between Brussel Sprouts and Kale. They’re small, cute and great in warm meals.
With the cooler months now approaching, there is no better way to spend it than by enjoying an abundance of chestnuts whilst they’re in good supply, with the season running from now until July. The nut itself has a sweet, creamy white flesh and crisp texture, perfect for roasting to really bring out the strong nutty flavour. Australian Chestnuts can be added to just about anything that’s sweet, savoury or just enjoyed on their own. Early varieties of chestnuts are the largest size nuts of the season. These varieties tend to have a thinner skin and are better boiled. If you hold off a few weeks the better tasting varieties will come into season – these having a more pronounced nutty flavour and thicker skin that make them great lil’ campfire roasters.