Bursting with goodness papaya is naturally delicious. Buy firm papaya and ripen at room temperature until the fruit loses its greenish tinge. Ripe fruit has a golden yellow skill and will yield to gentle pressure around the stem. Once cut cover in plastic wrap and refrigerate. Papaya is best eaten within 2 days.
Juicy orange-fles rockmelon has a distinctive sweet taste and netted-looking form skin. The most flavoursome rockmelons will have a delicate musky aroma. Serve on platters with yoghurt as the perfect spring snack.
Fragrant and fleshy yellow and white peaches and nectarines from NSW North coast and Hawkesbury area are available. Stone fruit season is running about 2 weeks late this year and we need the weather to warm up to get intense sweetness and size in fruit.
Kale is a rich source of many nutrients packed with vitamins C, E and K, plus folate and beta-carotene. This crinkly-leafed green also provides iron and calcium. Strip leaves from the stems and chop, then toss in a hot pan with olive oil, crushed garlic, chopped red chilli and a scattering of currants. Heat until the kale wilts, then serve warm.
Versatile carrots rank highly for versatility, value, and flavour. Enjoy them raw julienned and sprinkled into a salad, or intensify their sweetness by roasting halved carrots with a sprinkling of harissa, then toss with currants, coriander, and crumbled feta for a super tasty salad.
For value, taste, and versatility, fresh asparagus is a winner; its delicate nutty flavour can be enjoyed raw or cooked, hot or cold and Aussie spears teamed deliciously with veal, pasta, seafood, prosciutto, chicken, and steak. This premium quality vegetable is top of my list.
Premium quality Iceberg and Cos lettuce are a good buy this week. Use the Iceberg lettuce cups to make avocado, iceberg lettuce & egg rice paper rolls and Cos lettuce for a classic chicken Caesar salad.
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