"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
Luscious, tropical-tasting papaya is rich in many antioxidants which help protect body tissues against some aspects of ageing, it is also high in vitamin C (200g would provide 3-4 day's supply) and beta carotene, which the body converts to vitamin A. Ripen at room temperature, then refrigerate. Use within 2 days.
Luscious tropical flavoured mangoes are eating deliciously and very reasonably priced. Select from Kensington Pride, R2E2 and Calypso. Allow firm mangoes to ripen at room temperature until flesh yields to gentle pressure around the stem. Consider buying a tray.
When it comes to peaches and nectarines, the old saying “you get what you pay for” rings true. When purchasing stone fruit select highly coloured fruit that is aromatic. To ensure the stone fruit develops its potential flavour, ripen and eat fruit at room temperature.
From November until January Aussie grown apricots will be in season. Fresh, ripe apricots are juicy and taste both sweet and a bit tart. If unripe, place apricots in a paper bag at room temperature for one to two days. Fully ripe apricots should be used or eaten immediately.
One of the delights of late spring and summer is Australian grown cherries. Loved for their succulent texture, sweet flavour and glamorous glossy looks, juicy cherries can be firm or soft fleshed and vary in sweetness, depending on which variety. Early cherry varieties tend to be the softer eating delicately flavoured.
For value, taste and versatility fresh asparagus is a winner; its delicate nutty flavour can be enjoyed raw or cooked. Asparagus is a top buy this week. Look for crisp asparagus spears with tightly-closed tips. Choose bunches with even-sized spears that require the same cooking time.
One kilo bags of carrots are a bargain this week. Add carrots to salad, grate or thinly julienne carrots for serving raw in a salad. Alternatively cut carrots into quarters and roast carrots to intensify the flavour then toss through salad.
Tender, juicy and full of flavour Lebanese cucumbers are a top buy. Combine diced cucumber with ripe ox heart or medley tomatoes, olives, thinly sliced onion and feta cheese to make a traditional Greek salad.
Fresh beetroot is a good buy this week. Bake, steam or microwave, the cooking times will vary depending on the size of the bulbs - it helps to choose bulbs of a similar size so they will cook at the same time. Add diced beetroot to a salad.
Select firm, pale green celery with crisp stalks and fresh-looking leafy tops. Avoid celery with split or damaged stalks. Toss finely sliced celery with sliced green onions, chopped boiled new potatoes, capers and reduced-fat mayonnaise in a salad.
Springtime is the time to dust of the BBQ and enjoy outdoor cooking. Jumbo flat mushroom burgers provide plenty of juicy flavour, a rich source of B group vitamins and a boost of vitamin D, simply brush with olive oil, add chopped garlic or chilli and cook for a few minutes on a heated barbecue plate or frying pan.
The Fresh Food Club provides all content as is, without warranty.
The Fresh Food Club is not
responsible for errors or omissions, or consequences of improper preparation,
user allergies, or any other consequence of food preparation or consumption.