Spring at the Markets

The end of August into early September is a time of transition at the markets, with winter produce lines winding up and the flavours that signify summer (and the busy season) starting to make an appearance. So, to help with menu planning this Spring we thought we’d pull together a market update on key produce lines and how they’re predicted to perform over the coming months.


JUicy fruits. Slices of grapefruits, oranges, lemons and kiwi fruits

Market Update: While it’s late in the season for Australian citrus there are a number of lines that will continue to be good quality eating into October. We can also look forward to the imminent arrival of new season Valencia Oranges.

Selection: Look for bright, plump fruit that is heavy for size. Don’t be put off if Valencia’s have a green tint, this can happen in hotter climates and does not affect flavour.


Availability: Jun - August - good quality fruit will end in the next 4 weeks.

Flavour: sweet, juicy and less acidic than regular oranges


Availability: Sept - April

Flavour: Rich, citrus flavour




Market Update: Topless pineapples are going to be at their peak for the next 4-6 weeks.

Selection: No matter which variety you buy it’s important to note that pineapples may get juicier after harvesting but they don’t get sweeter - so choose plump fruit with no bruising/blemishes and a fresh, sweet (but not too sweet) pineapple fragrance.

BETHONGA: aka Topless Gold/Bethonga Gold Hybrid

Availability: best Sept-May

Appearance: smooth, topless, slightly smaller than smooth cayenne

Flavour: less fibrous and low acidity makes them more aromatic and sweeter in flavour than smooth cayenne



asparagus (1)

Market Update: Asparagus season is underway with quality spears now available at the markets. Rainfall has meant a slow start to this year’s harvest but it won’t impact domestic supply. We always look forward to the arrival of white asparagus due to gourmet appeal but don’t overlook its purple brethren, with lower fibre content it boasts sweet, thick spears that can be used from tip to butt.


Green: All year, at its peak Sept- Dec

Baby Green: All year, best Sept- Dec

White: Sept – Jan

Purple: Oct - Dec



peaches studio isolated over white

Market Update: Some early season Peaches and Nectarines are arriving at the markets now. With quality and flavour still developing, the USA fruit may look and eat better for the next few weeks but then it will be all systems go for this homegrown favourite.


Yellowflesh: September – March

Whiteflesh (juicy, sweet): October- March


Yellowflesh (mix of sweet/light acid flavours): November – March

Whiteflesh (hold the acid, sweet and fragrant): November - March


Did you know that Simon George & Sons has online ordering?

Contact us to get started or find out more.

The Apple of My Eye

apples in basket

Far from being a ‘forbidden fruit’ there are more than 2.6 billion apples grown in Australia each year, with the majority being consumed domestically. In recent years the most dominant varieties have been Granny Smith and Pink Lady™, which between them accounted for approximately 55% of total production. However like any food, trends come and go, so here is an overview of the top varieties and what they’re good for.

At a Glance

Selection: Look for firm, smooth skin with no dark/soft spots

Storage: Apples love the cold, refrigerate to retain juiciness and crispness



Pink-LadyTPink Lady (Cripps Pink)

Characteristics: Crisp, fine, sweet flesh

Best for: Cooking(salads, sauces and pies) due to the high sugar content

Background: Cross between Golden Delicious and Lady Williams. To be sold as Pink Lady it must meet quality standards set out by the Dept of Agriculture and Food, WA.





Granny-SmithGranny Smith

Characteristics: Crisp tart, tangy flavour that gets sweeter as it matures

Best for: Baking, freezing, salads, sauces and pies.

Background: An Australian native discovered in 1868 by “Granny” Anne Smith of Ryde, NSW. One parent is believed to be the French crab apple.







Royal-GalaRoyal Gala

Characteristics: Juicy and aromatic- slightly sweeter than Delicious apples

Best for: Sauces but is also tasty fresh and in salads

Background: Royal Gala and Gala originated in NZ in the 1930s as a cross between Kidd’s Orange Red and Golden Delicious.






Golden-DeliciousGolden Delicious

Characteristics: Sweet and rich

Best for: Eating fresh and baking

Background: Originated in 1912 in West Virginia, USA







Red-DeliciousRed Delicious

Characteristics: Refreshing mild sweetness

Best for: Salads and desserts

Background: Originated in Iowa, USA in the early 1870’s








Characteristics: Crisp and juicy with sweet honey tones

Best for: Eating fresh,  baking and stewing

Background: Fuji originated in Japan where it is a major variety.







Sundowner-TSundowner™ (Cripps Red)

Characteristics: Sweet and distinctive

Best for: Eating fresh, also good for baking as it keeps its shape

Background: Cripps Red (sold as Sundowner™) is related to Pink Lady™ and is a cross between Golden Delicious and Lady Williams. Originated in WA.





Jazz-Jazz™ (Cripps Red)

Characteristics: crunchy, tangy and sweet

Best for: Snacking on the go, though

Background: One of the newest varieties on the market, Jazz™ apples were launched in Australia in 2009 and are a cross between Gala and Braeburn.




The secret to enjoying pears is knowing which pear to eat when. A pear eaten too early is an opportunity missed, as it has not yet had the chance to develop its full flavour and unique, buttery texture.

From harvest to consumption the quality of a pear is reliant on knowing when to act. If allowed to stay on the tree too long, the pear develops a gritty, coarse texture as it ripens. To avoid this, farmers pick their pears when mature (but not ripe) and then hold them in cold storage (a key step in achieving their unique character) before they hit the markets and begin to ripen naturally. As pears ripen from the inside it can be difficult to gauge when to indulge, but it is worth the wait.

Fast Facts

Selection: Look for fairly firm, fragrant fruit that is unblemished. Press the point where the stem meets the neck and if it gives evenly without applying proper pressure – the pear will melt in your mouth.

Storage: Store firm, unripe fruit at room temperature until it changes to a ripe yellow and/or gives a little when pressed at the stem. Once ripe, keep in refrigerator and use quickly.

Preparation: Handle gently, pears bruise easily. Once cut, brush surfaces with citrus juice to prevent discolouration prior to serving



Beurre BoscBeurre Bosc

Available: Mar – Oct, best Apr – May

Appearance: med to large pear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens

Flesh: juicy, white flesh

Flavour: aromatic, sweet, buttery and juicy

Best use: great all-rounder. Suitable for most cooking methods and lovely fresh.


(aka Forelle Pears)

Available: April – end August

Appearance: squat with a bright, glossy pink-red blush on green – yellow base

Flesh: tender, soft white to creamy yellow flesh

Flavour: sweet and juicy

Best use: fresh – striking addition to salads. Sometimes smaller fruit is sold as baby corellas, these retain the unique flavour and are practical for salads and portion control

winter-nellisHoney (aka Winter Nelis, Quall)

Available: Mar – Nov

Appearance: small – medium in size, squat, round pears with green, heavily russetted skin that yellows when ripe

Flesh: creamy white

Flavour: tender, sweet, buttery– very juicy and aromatic

Best use: very versatile- good cooked and fresh


(aka Josephine de Malines)

Available: Apr –Aug

Appearance: medium sized fruit withlight-green soft skin and slight russet

Flesh: fine grained, creamy yellow-white

Flavour: rich, juicy and very sweet

Best use: excellent fresh eating variety


(aka Asian Pear)

Available: Mar – Nov (best May – Aug)

Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)

Flesh: creamy white, crisp and juicy flesh (like an apple)

Flavour: subtly sweet with medium sugar and high acid

Best use: its crisp texture makes it an interesting apple substitute for a variety of dishes (salads, cheese platters) or eaten fresh

(aka Packhams Triumph)

Available: Mar – Dec (best- May-Jun)

Appearance: med – large green pear (turns golden yellow when ripe) with a short neck (skin can sometimes appear bumpy)

Flesh: white and slightly firm yet juicy

Flavour: juicy and sweet

Best use: great baked in desserts, poached or fresh


Red D’Anjou (aka Red Angou)

Available: Apr – Nov

Appearance: medium sized, deep red fruit with yellow-green mottling

Flesh: fine, white flesh

Flavour: juicy

Best use: salads


Summer Harvest: Fruit

FRESH FACT: The Sydney Festival is a key event on the Sydney summer calendar bringing a constant stream of interstate travellers and diverse cultural events to Sydney for three weeks every January. Last year the festival contributed $56.8 million to the NSW economy and with an estimated 650,000 expected to attend in 2013 and additional events being hosted beyond the city centre, it is an exciting time for foodservice and hospitality businesses.

It may be hard to believe but Spring is on the wind up for another year, meaning the long days (and even longer nights) of summer are just around the corner. With the warmer temperatures encouraging more and more patrons to eat out, Summer is undoubtedly an important season for the food service/hospitality industries. With resources stretched to capacity, we thought we would profile the summer produce lines sure to bring both vibrant colour and fresh flavours to your menu with minimal fuss.  


CURRANTS (red /black):

Red currant

My English sensibilities (even after 20 odd years) have yet to come to terms with celebrating Christmas in summer and while pulling together a traditional Christmas turkey on a 40 degree day is akin to torture for many of us, we can at least be grateful that fresh red currants are available as a show stopping decoration or tasty addition to an Aussie Christmas menu.  

Seasonality: difficult to predict availability for this product, traditionally availablefrom mid-late Dec to mid Jan

Flavour: red currants are more sour than their black counterparts, but still boast the distinctively sweet, tart currant flavour that makes them ideal for both sweet and savoury dishes

Inspiration: Roast Pork with crackling and apples in red currant jelly - Steffan Jensen via SBS Food

Click here for full recipe



Image: www.when-is-now.com

While some berry varieties have already started, the best is yet to come with the main berry season (and its vast range of flavours/colours and textures) starting in December.

Seasonality: uncommonly cool weather has slowed the growing process of many fruits, so there is a chance that some berry varieties may appear on the markets late or inconsistently this year.

Early season (Dec onwards): Blackberries, Blueberries (already in good form), Boysenberries, Loganberry, Raspberries (red), Gold raspberries (Dec only), Strawberries (VIC), Youngberries (Dec only)

Inspiration: Elderflower jelly with summer berries and strawberry sorbet - Martin Wishart via Great British Chefs

Click here for full recipe



Image: www.abc.net.au

It’s fantastic to see native produce gaining traction in the industry and with stunning fruits such as fingerlimes, it isn’t hard to see why they are in demand.

Seasonality: weshould see the first of the fresh fingerlimes around  Xmas/early January. Season lasts until May/June, peaking Mar - May

Flavour: same tangy, citrus flavour as common limes however the flesh is made up of small, translucent pearls which lend a unique texture and stunning aesthetic

Inspiration: Finger Lime Tart with Coconut Cream – Justine Schofield via LIfestyleFood

Click here for full recipe



Fresh Figs

Figs are a highlight of  the Summer, Autumn season for many of our chefs and with their rich colour, flavour and unique texture we can only lament that the season doesn’t last longer.

For more detailed information on fig varieties, please refer to our previous bulletin ‘Figs: The hidden treasure’- or click here

Seasonality: the main commercial variety – Black Genoa- is available late Dec – May

Flavour: distinctive rich, sweet flavour

Inspiration: Quail with cracked wheat, figs and aged balsamic vinegar – Gourmet Traveller

Click here for full recipe




When it comes to visual appeal, you really can’t go past the brightly coloured skin, white flesh and little black seeds of a dragonfruit. While subtle in flavour, their refreshing, crisp character makes them ideal for summer.

Seasonality: Oct – Apr (red with white flesh), red fleshed fruit start December/Xmas

Flavour: crisp, refreshing, sweet flavour- the flavour of red dragonfruit is often said to have a hint of raspberry

Inspiration: Dragon Fruit Caipirinha – Quantum Cocktails

Click here for full recipe



These exotic fruits are hard to go past in summer- not only do they boast symbolism and tradition (e.g. Chinese New Year) but also refreshing, unique and wonderfully exotic flavours


For more information on these varieties, please refer to our previous bulletin ‘Escape to the Tropics’- or click here

Other items of note for Summer: Stonefruit, Bananas, Mangoes, Pineapples, Salad greens,  Australian Grapes,Tomatoes.

Summer Stonefruit

FRESH FACT: When most Australians think of stonefruit we think of peaches, nectarines, plums, apricots and cherries. There is however more to the story, these stonefruit (or drupes) belong to the Rose family (Rosaceae) and boast family ties with almonds, loquats,pomes (apples/pears), raspberries (multiple drupes that make up a single fruit) and even strawberries. While not related to the Rose family, Coconuts, Coffee, Olives and Mangoes are also botanically classified as ‘Drupes’. The fleshy fruit of a drupe has a dual purpose, it protects the seed as it develops and encourages birds/animals to spread the seed by eating the fruit and moving to a new location.  

I can’t help but get excited when I see the full range of stonefruit at the markets, the bright colours and signature aromas herald the coming of Christmas, Summer and all the sweet, luscious treats that go with it. While the entire range is currently represented at the markets, fruit is still on the smaller side and eating quality varies between a 6.5/10 to 8.5/10. The peak stonefruit season in terms of both quality and price is still 2-3 weeks away, a consistent supply of good quality fruit- with the full flavour, bright skin and sweet fragrance we expect- is expected by the end of November.  


Seasonality: Nov - Jan

Buyer Update: early fruit is available but despite appearances (great colour) is not at its best. Hold off until the end of the month for quality, flavorful fruit

Flavour: sweet, firm flesh

Selection: look for plump, well-coloured fruit with a pleasant apricot aroma

Nutrition: good source of Vitamin C and Dietary Fibre. The more orange the fruit, the more nutritious it will be due to higher levels of beta-carotene



For more information on cherry varieties, please refer to our previous bulletin- Cherries on Top

Seasonality: Nov- Feb

Buyer Update: fruit is sweet, good in both size and colour but still quite expensive

Flavour: it is the balance of acid (tart) and sweet that makes cherries so delicious. While different varieties boast different balances, sweet cherries are just that- moist, sweet and juicy.

Selection: look for a cherry that is good and plump, with glossy skin and a nice green stem. Avoid soft, dull or bruised fruit or small hard cherries as they will lack flavour and juice.

Nutrition: good source of fibre and Vitamin C. Boast a very high antioxidant concentration, as well as melatonin (which aids sleep and brain function)



For more information on nectarines, please refer to our previous bulletin- The Pits

Seasonality: Nov- Mar

Buyer Update: season is underway, fruit looks an 8/10 but is eating closer to a 6 or 7 – yet to reach their more-ish best

Flavour: sweet, aromatic and juicy with a smooth, thin skin

Selection: select relatively firm, unblemished, fragrant nectarines with bright, glossy skin

Nutrition: nectarinesoffer double the amount of Vitamin A found in peaches and are a rich source of Vitamin C and potassium



For more information on peaches, please refer to our previous bulletin- The Pits


 Seasonality: Sept- Mar(Peak: Dec- Mar)

Buyer Update: on our best buys this week, peaches are well into their season, don’t yet have their distinctive fragrance but otherwise are eating and pricing well

Flavour: sweet, aromatic and juicy with a characteristically fuzzy skin

Selection: select relatively firm, unblemished, fragrant peaches that look fresh and yield to gentle pressure

Nutrition: very good source of Vitamins A and C and a good source of Dietary Fibre,  Niacin and potassium



Seasonality: Oct - May (Peak: Feb-Mar)

Buyer Update: still early in the season, fruit is small but in good supply and eats well. Please note: blood plums are not yet available- expected January

Flavour: juicy with a thin skin- range from sweet to tart depending on variety. Blood plums and red flesh varieties are sweeter due to their high sugar content   

Selection: choose wisely because plums don’t ripen well. Look for plump fruit with consistent colour, that yields under gentle pressure

Nutrition: good source of potassium and dietary fibre. Some Vitamin A and C, calcium, phosphorous, riboflavin and niacin.



Seasonality: Nov – Mar (Peak: Dec- Jan)

Buyer Update: fantastic eating but expensive due to being early in the season and only limited fruit available

Flavour: delicate, sweet taste with a firm, gelatinous texture 

Selection: stem should be attached, skin firm

Nutrition: great source of Vitamin C, calcium and potassium


Oysters in crispy tempura batter with apricot purée via Great British Chefs – see full recipe here

Oysters in crispy tempura batter with apricot puree

BUYER'S GUIDE: Asian/Exotics 6th - 12th Nov


Not Available: Luffas * Sin Que * Tamarind

Short Supply: Kachay * Water Spinach


Short Supply: Figs * Pomelos * Starfruit

Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Gold Kiwifruit * Guava * Loquats * Persimmon * Rambutan *  Tamarillo (gold) * Tangellos * Winter Melon

BUYER'S GUIDE: 6th - 12th Nov


The Buy list:  Apricots, Granny Smith & Delicious Apples, Blueberries, Ruby Grapefruit, USA Grapes, Honeydews, Kiwifruit, Mandarins, Mangoes, Mangosteen, Nashi Pears, Peaches, Nectarines, Navel Oranges, Paw Paw & Red Papaya, Pineapples, Plums, Rockmelons, Strawberries and Long & Seedless Watermelons.

The Watch List: Figs (Price) Passionfruit (Quality & Price) Gold Kiwifruit (Local Season Over)

Market Insights: With good supplies of New Season Stonefruit on market, “Apricots, Cherries, Mangoes, Nectarines, Peaches & Plums” and New Season Exotics: “Red Dragonfruit, Pomegranates, Lychees and Mangosteen” it is easy to get the variety and the colour need to dress up the menu. At this time the market is fully supplied with quality fruit and priced to suit. Enjoy! 


The Buy list:  Globe & Baby Artichokes, Aussie Green and Purple Asparagus and Imported White, Green Beans, Beetroot, Broccoli, Red, Green & Yellow Capsicums, Carrots, Cauliflowers, Celery, Chicory, Chinese Leaf Veg, Lebanese Cucumbers, Local Herbs, Jerusalem Artichokes, Red & Green Kale, Kohlrabi, All Lettuce, Lobok, Pumpkin, All Mushrooms, Fresh Green Peas, Mesclun, Baby Gourmet Spinach, Silverbeet, Sweet Corn, Sweet Potatoes, All Tomatoes and Zucchini 

The Watch List: Yellow Zucchini (Quality & Supply) Large Heirlooms Tomatoes (Supply & Price) Brussels Sprouts (On the bigger size & Price) 

Market Insights: Vegetables much the same as fruit, market is in good supply. We may see (at the end of the week and possible early next week) a shortening of some VIC produce due to the Melbourne Cup for a day or two before returning to normal. And with clear weather north and south this looks like being the status quo for the next few weeks.



Fruit:  Blueberries (NSW) * Paw Paw (QLD) * Peach (NSW) * Seedless Grapes - black (imp) * Strawberries - medium(VIC)

Vegetable: Baby English Spinach (VIC) * Cherry Tomatoes- red (NSW) * Mushroom- no 2 (NSW) * Sweetcorn (QLD) * Zucchini- green (NSW)


Fruit: Australian Cherries (SA) * Dragonfruit (NT) * Lychee (QLD) * Pineapple Plants (QLD) * Starfruit aka carambola (NT)

Vegetable: Baby Globe Artichokes (NSW)* Butter bean - yellow (QLD) * Purple Asparagus (VIC) * Red Witlof (VIC) * Yellow teardrop Tomatoes (NSW)


End of Season: Black Salsify (NA) * Champagne Melon (this week) * Gold Kiwifruit (NA) *

Short Supply: Yellow Zucchini

Expensive: Passionfruit


FRESH FACT:  Bananas (much like money) do NOT grow on trees. Related to the lily and orchid, the banana plant is actually a giant herb that produces edible fruit, known to reach 9m in height, it is the world’s largest perennial plant without a woody stem.


The banana is one of the most well known and easily recognisable fruits in Australia- we even have a really big one as a landmark up near Coffs Harbour. It’s not hard to understand why we’re so enamoured with the fruit, it is a healthy snack that is convenient to eat, tasty and affordable. But how can this everyday favourite dessert style fruit translate onto the menu? Today we’re taking a broader look at bananas, going beyond the dessert fruit to banana products that are lesser known yet, valuable in the kitchen. As an overgrown herb, the banana plant itself deserves some attention as the blossoms and leaves have their own unique flavour, character and purpose. Or for something different, why not include plantain (or cooking bananas) on the menu, found in Cuban, Caribbean cuisine they are a fabulous alternative to root vegetables being both versatile and interesting.


PLANTAIN BANANAS: aka Cooking Bananas

Image: www.specialtyproduce.com

Availability: all year

Use: used as a vegetable, popular in Caribbean, Mexican and Asian cuisine

Appearance: firm fruit with a thick green skin, they are longer and fatter than sweet bananas (Cavendish etc) .

Flavour: less sugar, more starch- these bananas boast a taste and texture somewhat similar to a potato, getting sweeter as they ripen

Preparation: must be cooked- can be fried, boiled, baked, pickled, sautéed, mashed and stewed




Availability: all year

Use: the banana heart within the bud can be prepared like a vegetable and adds wonderful texture to dishes

Appearance: unopened, crimson red-purple bud

Flavour: rich, creamy, nutty flavour, however the stamens of the flowers inside can lend it a sharp/bitter edge

Preparation: once cut drizzle use lemon/lime mix to prevent discolouration. To soften the sometimes astringent edge, the heart is often soaked/steamed before use- then grilled, chopped into salads



image: www.uq.edu.au

Availability: all year- please note there is a minimum 7 day turnaround for orders of banana arms

Use: highly ornamental

Appearance: green dessert bananas still attached to the

Flavour: the bananas on the arm are Cavendish, therefore dessert bananas


LADYFINGER BANANAS: aka sugar bananas

Image: wwww.marketfresh.com.au

Availability: all year

Use: dessert banana

Appearance: short banana with a very thin skin

Flavour: very sweet

Preparation: eat fresh or sliced into desserts, salads etc



Image: www.marketfresh.com.au

Available: all year

Appearance: bright green, ridged leaves

Use: ornamental or wrapping food into a parcel that is to be grilled, steamed, boiled

Flavour: not eaten but lend a flavour to the food they wrap/contain

Preparation: pass over a flame (heat source) before using as a wrap as this will make them more hardy and prevent them from tearing.


Grilled chicken and banana flower salad via SBS Food – see full recipe here

Image: SBS Food

BUYER'S GUIDE: Asian/Exotics 30th Oct- 5th Nov


Not Available: Luffas * Sin Que * Tamarind

Short Supply: Kachay * Water Spinach



Short Supply: Figs

Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Guava (cooking) * Juju Fruit * Kaffir Limes * Persimmon * Rambutan *  Tamarillo (gold) * Tangellos * Winter Melon

BUYER'S GUIDE: 30th Oct - 5th Nov


The Buy list: Granny Smith & Delicious Apples, Blueberries, Ruby Grapefruit, USA Grapes, NZ Kiwifruit, Honey Murcott Mandarins, Mangos, Navel Oranges, Paw paw, Red Papaya, Pineapples, Rockmelons, Strawberries, Seedless & Champagne Watermelons

The Watch List: Figs (Price) Limes (Price) Passionfruit (Price)

Market Insights: It is a good week for fruit. New season Stone fruit has commenced and with rather solid supplies. Apricots, Cherries, Plums from SA. Peaches, Nectarines from NSW. Also commencing week are the Exotics: NT Dragonfruit, NT Carambola, NT Mangosteens, QLD Lychees and Imported Red Pomelo. There are no real shorts, just the 3 on the watch list due to price. 


The Buy list: Globe Artichokes, Asparagus, Beans, Broad Beans, Beetroot, Broccoli, All Capsicums, Carrots, Cauliflowers, Celery, Chicory, Lebanese Cucumbers, Edible Flowers & Zucchini Flowers, Eggplant, Aussie Garlic, Kale, Kohlrabi, Leeks, All Lettuce, Mushrooms, Green Peas, Salad Mixes, Silverbeet, Spring Onions, Sweet Corn, Sweet Potatoes, Tomatoes, Zucchini and Pumpkin.  

The Watch List: All Clear! 

Market Insights: Due to the recent good weather all vegetables are in the clear. For something different this week- Baby Globe Artichokes, Purple Asparagus, Micro Herbs, Baby Gold Beetroot, Baby Vine Sweet Capsicums and Butter Beans


Fruit:  Blueberries (NSW) * Mangoes (NT) * Papaya (QLD) * Pineapple (QLD) * Seedless Watermelon (QLD)

Vegetable: Asparagus - medium (VIC) * Broccoli (NSW) * Cauliflower (NSW) * Green Beans (QLD) * Mesclun Lettuce (VIC)


Fruit: New Season Apricots (SA) * Champagne Melons (NT) * Australian Cherries (SA) *  Dragonfruit (NT) * Lychee (QLD) * Mangosteen (IMP) * New Season Plums (SA) * Pomellos (IMP) * Starfruit aka carambola (NT)

Vegetable: Purple Asparagus (VIC)


Not Available: Guava- cooking

End of Season: Black Salsify * Horseradish

Short Supply: Yellow Zucchini

Expensive: Passionfruit