Pears are a naturally sweet snack; they add sweetness and crunch to a salad, poached or roasted to make an easy dessert. Pears continue to ripen after harvesting; select firm, mature pears, and ripen at room temperature. Skin colour may not change with ripening. The fruit is ready to eat when it yields to gentle pressure at the stem end. Use firm pears for cooking
For a crunchy snack, you can't beat an Envy, Bravo, Ambrosia, Fuji, Kanzi, Jazzand Pink Lady apple. But when it comes to cooking, Granny Smith or Golden Delicious apples are our favourites for apple tarts, apple and pecan crumble, cakes, and old-fashioned baked apples
It's time to enjoy Candy melons, renowned for their sweetness and vibrant orange flesh. Candy melons have a texture like honeydew melon and are crisp and juicy. Look for golden rind Candy melons at your local greengrocer this week
Add chestnuts to your shopping list. Supplies and quality are excellent.Once cooked, their creamy-white flesh is similar in texture to a roast potato with a delicate, sweet, nutty flavour. Try chestnuts cooked and removed from their hard shell, then stir-fried or add to a casserole, meat stuffing, pasta dishes or puree for making cakes and desserts.
Fennel's crisp texture and its delicate aniseed flavour are a delicious addition to casseroles. It is also a tasty addition to salads and soups; the delicate fronds can be snipped and used to flavour or garnish chicken and fish dishes.
Celeriacs smooth, creamy, white flesh has a delicate celery-like flavour. This versatile root vegetable is ideal for use in soups, casseroles, stir-fries, and salads, and it is delicious mashed with potato.
This week, eggplant is a good choice. There are many ways to enjoy eggplant, roasted, grilled, barbecued or added to a curry. Layer cooked eggplant slices with a rich tomato passata and mozzarella cheese and baked until warm and bubbly.
One of the most popular and great value varieties, brown onions have an intense, sharp flavour when used raw but develop a delicious sweetness with cooking because the volatile oils convert to sugar. Use brown onions for casseroles, stocks, risotto, and soups.
Carrots rank highly when it comes to their versatility, value, and flavour. Carrots are rich in vitamins and minerals and delicious cooked or raw. Try them roasted with garlic, grated orange rind and fresh thyme, mash carrots (just like potatoes) with a nob of butter and season salt and pepper, or microwave sliced carrots with a drizzle of maple syrup and orange juice.
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