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.
SUMMER FLAVOURS:
CURRANTS (red /black):
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
BERRIES:
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
NATIVE FINGERLIMES (fresh):
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
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
DRAGONFRUIT:
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
EXOTIC FRUITS:
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.
APRICOTS:
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
CHERRIES (AUSTRALIAN):
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)
NECTARINES:
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
PEACHES:
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
PLUMS:
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.
LYCHEES:
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
INSPIRED PRODUCE:
Oysters in crispy tempura batter with apricot purée via Great British Chefs – see full recipe here
GOING BANANAS
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
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
BANANA BUD/BELL/BLOSSOM:
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
BANANA ARMS:
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
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
BANANA LEAVES:
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.
INSPIRED PRODUCE:
Grilled chicken and banana flower salad via SBS Food – see full recipe here
Exotic Mushrooms
FRESH FACT: The oyster mushroom is used widely in Japanese, Chinese, Korean and Indian cooking and is often considered to be an ‘Asian mushroom’, in actual fact however the fungus was first cultivated in Germany (circa 1917) as a subsistence measure after WW1. Since this time, oyster mushrooms have gone on to become one of the world’s most important mushroom crops.
Mushrooms have been a prized food for thousands of years. Today we wanted to showcase the mushroom varieties- used widely in Asian cuisine- that are now enjoying broader culinary use and a growing popularity in Australia. Thanks to modern farming techniques, many of these varieties are now cultivated on our shores and with their unique flavour, texture and appearance they are an ideal complement to the lighter, delicate flavours of the Spring/Summer months.
AVAILABILITY: exotic mushroom varieties are available in varying quantities year round in Australia- with domestic produce farmed in controlled conditions and imported produce on hand we experience few significant breaks in supply. Please note: due to the highly perishable nature of these items SG&S buy fresh from the markets based on demand, therefore notice (minimum 24-48 hours) is required for the exotic mushroom range- in particular Namenko and Chestnut Mushrooms.
ENOKI MUSHROOMS: aka Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Vel
Appearance: beige to off white, spaghetti like stems with a small cap on top (wild varieties are light brown and bigger)
Flavour: mild flavour and crisp texture
Preparation: enoki can be eaten raw or cooked (think Shabu Shabu- hot pot), trim base and prepare as desired, if cooking add just prior to serving
OYSTER MUSHROOMS: aka Abalone mushroom, Pleurote, Hiratake, Tree Oyster
Appearance: fan/shell shaped with prominent gills on the underside (reminiscent of an oyster)- range in colour from white, to yellow to pink
Flavour: delicate, subtly sweet and very versatile- velvety texture they absorbs surrounding flavours
Preparation: best after a flash in the pan– team with fish, white meats & noodles- avoid washing, wipe with a damp cloth & trim ends. Order as required, highly perishable
KING OYSTER: aka King Brown, King Trumpet, Trumpet Royale
Appearance: stout mushroom with a small flat cap (creamy-tan in colour)- giving it a trumpet like shape
Flavour: hearty mushroom flavour
Preparation: trim end of stem before use- cooked it reaches its true ‘almond’ flavour potential- retains its firm, meaty texture under heat
NAMENKO MUSHROOMS: aka Nameko mushrooms, butterscotch mushroom
Appearance: sticky looking mushroom with slender white stem and amber- yellow rounded cap
Flavour: slightly nutty flavour, silky texture
Preparation: essential in Japanese cuisine, often cooked in stir-fries and miso soup- alternatively sauté, grill or roast
SHIMEJI MUSHROOMS:
Appearance: cluster of bunched mushrooms with off-white stems and small brown-grey cap that get whiter as they mature
Flavour: when cooked they boast a mild, slightly nutty flavour with a firm yet tender texture
Preparation: cut stems off base before cooking- great in soups, stir-fries, sauces, casseroles, tempura
SHITAKI MUSHROOMS: aka Shiitake, Black Forest Mushroom, Brown Oak, Oriental Black
Appearance: broad umbrella cap ranging in colour from brown to black with light brown gills
Flavour: with a meaty texture and an aromatic, woody flavour this is a firm favourite
Preparation: remove stalk before cooking- pair with white meats, fish, pastas anything that wont overpower its distinctive, rich flavour. While too tough to eat, the stalks of shitake mushrooms lend a rich flavour to stocks/broths/soups.
WOOD EAR: aka Black Fungus, Ear Cloud
Appearance: grey-brown, shaped like an ear
Flavour: used mainly for their distinctive texture and ability to soak up neighbouring flavours
Preparation: available fresh, this is a favourite in Asian cuisine – think small pieces in soups, stir-fries and risottos
Market Insight- Pine Mushrooms, Ghost Mushrooms, Chestnuts and Pig Ear Mushrooms should be starting/becoming more consistent soon, we will keep you informed as to when they are available. For further information on mushroom varieties please visit our previous bulletins – Packed to the Gills and Into the Wild.
INSPIRED PRODUCE:
Dandelion, Melbourne- Tofu and mushroom pho with lily buds via Gourmet Traveller- see full recipe here
FRESH FLAVOURS FROM THE MARKETS
Q: Stephanie Alexander says she can’t a few days without cooking one, but what is a mad apple?
October is the time of year when we start to get quietly excited about the ‘different’ produce lines showing up at that markets. Beyond the New Season Australian white asparagus (just in and exceptional quality), Halloween Pumpkins (ready for carving) and the new season NSW/VIC peaches gracing the quote this week, we wanted to showcase the fresh flavours of some lesser known, quiet achievers of Spring produce. There is a short seasonal window for most of these lines, so why not spring into action and make the most of their unique flavour, texture and aesthetic.
CHAMPAGNE MELON: aka Orange watermelon
Buyer Update: season predicted to last 8 weeks- supply good, quality good & price very reasonable
Availability: sporadic, usually late Spring to early Summer
Appearance: light green skin with darker stripes and golden flesh
Flavour: mild and sweet, less sweet than regular watermelon
Selection: look for symmetry and a heaviness compared to size
Preparation: same as regular watermelon – fresh or great in cocktails, juices, sorbets, even salads
Nutrition: pure hydration being 90% water, orange watermelons are high in Vitamin A and beta-carotene
BELL APPLES: aka water apple, water cherry, rose apple
Buyer Update: quality andsupply are both good, price reasonable- season is fairly short lasting for around 3-4 more weeks
Availability: Sept – end Nov
Appearance: bell shaped fruit with white-red waxy skin. The flesh iscrunchy, juicy and varies in colour
Flavour: Flesh is crisp, sweet, watery and mild in taste – reminiscent of watermelon
Selection: look for a light sheen and firm fruit
Preparation: fruit is often served cored and uncut for aesthetic purposes. Frequently used in salads but can be lightly sautéed
Nutrition: high water content so refreshing and hydrating.
SOYA BEANS: aka Soybean
Buyer Update: available but not in big quantities so there will be weeks when not available, expecting full supply this December- quality good & prices reasonable
Availability: very short – late Spring/Summer
Appearance: smallgreen furry pod with 2-3 small green beans inside
Flavour: delicious, fresh bean flavour- some people say they taste part bean, part pea
Selection: look for relatively crisp beans free that are from blemishes
Preparation: must be cooked with ‘wet’ heat to be edible to humans- as Edamame with oil, chilli and salt or perhaps a soy hummus?
Nutrition: a complete source of protein these are considered meat for vegetarians. Very good source of fibre, calcium and magnesium
SEEDLESS EGGPLANT: aka Aubergine
Buyer Update: - local (NSW) fruit in full swing with supply plentiful- grown in a glasshouse it looks great, quality is very good & prices reasonable
Availability: Spring – Summer (approx. Sept- Feb)
Appearance: small- med sized fruit is slightly elongated, whereas the bigger fruit is a fuller eggplant shape. Firm, white flesh free of seeds
Flavour: eggplant without the bitter seeds, mild and tender with a consistent texture
Selection: look for firm fruit, heavy for its size with dark and shiny skin and a fresh green stalk
Preparation: seedless eggplant is not as bitter therefore shouldn’t require degorging, they also have a longer shelf life
Nutrition: good source of dietary fibre, with some Vitamin C and potassium
MULBERRIES:
Buyer Update: currentlyin season- supply, quality & prices all good and steady
Availability: fairly short season- end August – end October
Appearance: there are multiple varieties (white, red and black) but the best eating is the black mulberry which looks similar to a blackberry but is larger, more oval in shape and usually comes attached to the stem
Flavour: aromatic fruit that melts in your mouth- sweet with slight acid taste
Selection: look for intensely coloured, plump fruit- deteriorate quickly
Preparation: beautiful fresh, in jams, cocktails, sorbets, desserts – just beware of staining
Nutrition: rich source of anti-oxidants, good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C and fibre
AUSTRALIAN GROWN - GARLIC BRAIDS/BUNCHES:
We have added Australian Grown garlic braids and bunches to our Spring product range this year. While a little more expensive, the flavour and quality is excellent.
Buyer Update: in season- not in excessive supply, quality good
A: Believe it or not 'mad apple' was once a common name for the eggplant in Europe. The nightshade family were feared when first introduced to Europe in the 1500s with both the tomato and the eggplant considered suspicious and in some measure toxic. Louis XIV (French King in the 1600s) was the first in France to plant eggplant in his garden, a bold move considering the plant was believed to cause epilepsy and described by one author as a "fruit(s) as large as pears, but with bad qualities." The modern Greek and the Italian names for eggplant allude to this controversial past, both deriving from the Latin mala insana- meaning apple of madness or mad apple.
USE YOUR MELON
Q: What is the difference between 'summer' and 'winter' squash?
In the time that I have been producing these bulletins for Simon George & Sons I have covered a broad range of topics, though I don’t think I have tackled anything as daunting as the important produce group I am profiling this week- the Cucurbitaceae. Made up of around 960 species, the Cucurbit family produces a fabulously diverse range of fruits (many thought to be vegetables) which have the rare privilege of being considered both everyday items and gourmet favourites in Australia. The Cucurbitaceae family includes Melons (Winter and Summer), Squash, Pumpkins, Cucumbers and Zucchini. Our bulletin this week provides a snapshot of how these products are performing in the markets this Spring, plus links and information on Cucurbit varieties worth a second look as the weather heats up.
GENUS: CUCUMIS
ROCKMELON aka Cantaloupe
Rockmelons are available all year but are at their sweet, musky best during Summer (roughly Nov- Mar).
Buyer’s Update: sweet, good quality fruit is well supplied making it one of our best buys this week – (QLD/NT)
HONEYDEW:
Honeydews are available all year round, enjoying a natural peak in Summer (Dec-Jan). The yellow honeydew is a hybrid variety with smooth flesh that is sweet and luscious
Buyer’s Update: sweet, good quality fruit is well supplied making white Honeydew one of our best buys this week – (QLD/NT). Yellow Honeydew is currently available and pricing well
CASABA:
The Casaba looks like a wrinkled, pointy yellow honeydew and boasts a mild, sweet flavour distinct from the musky tones of a rockmelon
Buyer’s Update: not yet available- Casaba is at its best Dec/Feb
CUCUMBER
Available all year, cucumbers peak in production Dec-May just in time for summer salads. It is the seeds that give a good cucumber its essence, medium sized fruit tend to be best
Buyer’s Update: QLD telegraphs are abundant and good quality making them a BB this week, meanwhile green cucumbers and Lebanese cucumbers are in good supply, good quality and reasonably priced
HORNED MELON aka Kiwano, African Horned Cucumber, Prickly Cucumber
The immature green fruit tends to be referred to as a prickly cucumber and used as vegetable, whereas the mature fruit (distinctive yellow-orange skin) is called a horned melon and used as a fruit
Buyer’s Update: not currently available, in Australia it is grown in QLD with fruit usually available Dec – Mar
Appearance: prickly skin that turns a bright yellow-orange on maturity
Flesh: similar to a cucumber with it has small white seeds enclosed in a green jelly like flesh throughout
Flavour: sweet and tart, these are amazing served chilled
Selection: a general rule is- the brighter the orange colour, the sweeter the flesh
GENUS: CITRULLUS
WATERMELON:
Buyer’s Update: one of our best buys this week after a period of high pricing- seedless and long both performing well (QLD)
GENUS: CUCURBITA
BUTTERNUT SQUASH
From the Moschata species of the Cucurbita genus, the butternut is very popular in Australia due to its versatility and nutty flavour. For further information on butternut squash please visit our previous bulletin – Pumpkin Patch by clicking HERE.
Buyer’s Update:: Butternut is the best buying of the ‘pumpkins’ or rather Cucurbita genus at the moment,
PUMPKINS
For further information on Pumpkin varieties, their seasonality and usage please visit our previous bulletin – Pumpkin Patch by clicking HERE.
Buyer’s Update: The Jap is limited & expensive at the moment however it is better buying than Jarrahdale which is currently very high in price
YELLOW SQUASH aka button, scallopini, pattypan squash
Button squash remind me of baked dinners, which in turn inspires thoughts of Yorkshire puds but with their sweet, succulent flesh and bright colour button squash are capable of so much more. Available year round with peak fruit arriving Jul-Nov
Buyer’s Update: in consistent supply at the moment, yellow squash is performing well in terms of quality and pricing fair
ZUCCHINI aka Courgette (green/baby/yellow)
Brought to Australia by Italian migrants in the 50s, today zucchinis are available all year and typically best value Jun-Nov
Buyer’s Update: moderate supply of green, yellow limited
ZUCCHINI FLOWERS
Male flowers are not only more economical but the long stems make preparation and cooking much easier if the fruit isn’t required. For more information on zucchini flowers please visit our previous bulletin – Battle of the Sexes by clicking HERE
Buyer’s Update: good supply just in time for spring/summer sides - both female (with fruit) and male (no fruit) are currently available
GENUS: BENINCASA
ASIAN MELONS:
Long, Hairy and Winter melons are (despite appearances) all the same species. For further information on Asian Melon varieties and their usage please visit our previous bulletin – Asian Melons by clicking HERE.
Buyer’s Update:
Hairy melon- in season supply & price good
Long Melon- season just started, the small amount of fruit available however is reasonably priced
Winter Melon- season hasjust started and only limited fruit available however prices fair. Supply peaks late spring/summer
GENUS: MOMORDICA
BITTER MELON aka Fu Qua, Balsam Pear, Bitter Gourd, Bitter Cucumber
Buyer’s Update: bitter melons are in season with quality and pricing currently good
GENUS: LUFFA
SPONGE (SMOOTH) LUFFA and RIDGED LUFFA
Luffas are perfect for dishes where the sauce will be soaked up into the fruit. They absorb the flavours literally ‘like’ sponges. For further information on Luffas and their usage please visit our previous bulletin – Asian Melons by clicking HERE
Buyer’s Update: – both sponge (smooth) and ridged luffas are currently available but not in large quantities, with prices sitting a little high
A: The terms 'summer' and 'winter' when discussing squash are as straightforward as they seem, being a direct reference to the seasonality of different varieties. While advances in farming have made this seasonal distinction more or less redundant, it does provide an insight into the characteristics of the fruit. 'Summer squash' are picked immature while the skin is still edible (button squash, zucchinis, crookneck squash etc) whereas winter squash are harvested mature a thick, hard rind and fully matured seeds. 'Winter squash' originally picked up the moniker as their characteristic hard, thick rind meant they could be stored for longer periods and enjoyed in the depths of winter, unlike their summer counterparts.
MANGO MAGIC
Q: What does Paisley pattern have to do with Mangoes?
It’s easy to tell when mangoes are in full swing at the Sydney Markets, not only are the luscious yellow fruits clearly in abundance but their sweet, tropical aroma literally takes over the Flemington site, distracting buyers and visitors with early morning visions of cocktails and beach holidays. While we’re a while off that stage yet, the first of the Kensington Pride mangoes from the Northern Territory have arrived at the markets. They are in good supply, good quality and eating at around an 8/10. To get your juices flowing for the peak mango season and its signature aroma, this week we are sharing inspirational recipes and flavour combinations that capture the essence of this nutritional, delicious and iconic fruit.
Mango varieties: For more information on the individual mango varieties and when to expect them, click here.
The Feel Good Factor: A 200 g mango provides up to 3x the RDI of Vit A and Vit C. They are also a rich source of fibre and potassium and provide more of the anti-oxidant beta-carotene than any other fruit
Something Light:
Crunchy Jicama and Mango salad with Chile and Lime
Source: Tyler Florence via Lifestyle Food
NB: With Jicama (yam bean) and mango both in season until December, this crunchy combination of flavours is ideal for a Spring salad. To find out more about Jicama, click here
Mango salsa and coconut heart salad
Source: Peter Kuravita via SBS Food
NB: This salad offers a wonderful blend of flavours. While coconut hearts can be a little hard to come by, never fear as granny smith apples are offered as a good replacement
Tahitian snapper tartare
Source: Robert Oliver via NZ Herald
Something Substantial:
Tali Macchi
Source: Alfred Prasad via Great British Chefs
Duck and Mango curry, plus lemon and curry leaf rice
Source: Yotam Ottolenghi via Guardian.co.uk
Seared Tuna with Mango Salsa (Ca Tu Chien)
Source: Luke Nguyen via SBS Food
Something Sweet:
Caramel mille feuille, mango and gold leaf press and crystalised chilli
Source: Frances Atkins via Great British Chefs
Young coconut jelly and burnt mango cream with pandanus macaroons
Source: Martin Boetz via Gourmet Traveller
Something Refreshing:
Ceylon Sailor
Source: Wayne Collins via BBC Food
Mango, ginger and lemongrass cordial
Source: Gourmet Traveller
A: The pattern we all know as Paisley (due to the market dominance of the weavers from Paisley, Scotland during the 1800s) was actually created in India where it was inspired by the shape of the mango- which in India is considered to be a divine food of the Gods symbolising love. In Tamil the paisley pattern is called ‘Mankolam’ (mango design), in Punjabi it is called ‘Ambi’ which derives from ‘Amb’ (mango) and in Pakistan it is called the ‘Carrey ‘ design with the word ‘Carrey’ meaning mango seed in Urdu.
PRICKLY CHARACTERS:
Q: Why are some pineapples sold topless?
As far as fresh produce goes, I have always considered pineapples to be relatively straightforward (despite the ongoing debate as to whether they belong on a pizza- or burger for that matter). The pineapple industry in Australia is very QLD centric with top quality fruit being produced from Brisbane to Cooktown, though small amounts produced in Northern NSW and the NT deserve a mention. For many years, Australians buying pineapples lived by the general rule that smooth varieties are larger and juicier, whereas rough leaf fruit are smaller and sweeter. Over the last 15-20 years however this has changed, with cross-breeding of the existing smooth, rough and Hawaiian varieties producing a number of hybrid fruits that offer consumers the best of both worlds. With most pineapple varieties currently performing well at the markets, our bulletin this week is dedicated to the tropics favourite prickly character.
Before we break it down by variety, here are some insights which are true for all pineapples:
Selection: No matter which variety you buy it is important to note that pineapples may get juicier after harvesting but they don’t sweeter so choose plump fruit that has no bruising/blemishes and boasts a fresh, sweet (but not too sweet) pineapple fragrance.
Nutritional Benefits: pineapples are a fantastic source of Vitamin C with 100gm of some of the hybrid fruits delivering the entire recommended daily intake. They are also a great source of dietary fibre and a good source of Manganese
STANDARD PINEAPPLE: aka Smooth Cayenne
Availability: All year round, peaks in summer/warmer temperatures
Appearance: smooth with top
Flesh: pale yellow flesh
Flavour: juicy, slightly acidic, not as sweet as rough skin or the new hybrid varieties
Big deal: historically this has bee the canning pineapple – however still fantastic fresh.
BETHONGA: aka Bethonga Gold Hybrid/Topless Gold
Availability: all year, best Sept-May
Appearance: smooth, topless, slightly smaller than smooth cayenne
Flesh: richgold colour, less fibrous
Flavour: low acidity makes them more aromatic and sweeter in flavour than smooth cayenne
Big deal: less likely to cause the mouth blisters commonly associated with pineapples
BABY PINEAPPLE WITH STEMS:
Availability: Aug - Mar
Appearance: small pineapple with leaves, still attached to the stem
Flavour: N/A
Best use: display purposes
Big deal: These miniature fruits are beautiful and add a quirky twist to a display/centerpiece.
ROUGH SKIN/LEAF: aka Queen
Availability: all year, peaks Dec/Jan
Appearance: rough skin with top on, small fruit
Flesh: gold/yellow flesh that is drier and more fibrous than Smooth Cayenne
Flavour: delicate, mild pineapple flavour that makes it lovely fresh
Big deal: more of a niche product, it keeps well and has a lovely crisp texture
AUS JUBILEE:
Availability: all year, best Nov-Mar
Appearance: smooth yellow skin, small fruit, topless
Flesh: flesh is yellow, firm and crunchy
Flavour: very sweet, strong pineapple aroma with a hint of coconut
Big deal: this variety was born & bred in Australia, therefore it tends to delivers top quality fruit year round- it also has twice the Vit C of the Smooth Cayenne
KING OF FRUITS:
Availability: all year
Appearance: green/yellow smooth skin, topless
Flesh: much darker yellow/gold than smooth cayenne
Flavour: very sweet, low acid
Big deal: hybrid of rough skin and Hawaiian Gold, consistently good performer year round
A: This is a trend with the newer hybrid varieties on the market which are often trademarked by commercial partners. The tops of pineapples are removed and replanted, which considering each plant produces 1 pineapple every 2 years is a crucial part of ensuring the increased productivity and commercial availability of these new varieties. The cynics among us might also conclude that it is an effective strategy for trademark companies to protect their brand, as consumers and/or competitors are unable to use cuttings from purchased fruit to produce their own stock.
BUYER'S GUIDE: Asian/Exotics - 27th Feb- 3rd March
With the rain impacting local ground grown crops i.e. asian leaf lines at the moment, here is our buyer's guide to what's missing or rare at the markets right now. Other leaf lines are up in price but quality is good.
Asian Vegetables: Short Supply
Gai Choy
Asian Vegetables: Not Available
Kachay - Lotus Root - Tamarind - Water Spinach
Exotic Fruits: Not Available
Asian Plum - Cumquats - Guava - JuJu Fruit - Kiwifruit (gold) - Loquats - Mangosteen - Pomelos (red) - Star Apple - Tamarillo (red) - Tamarillo (gold) - Tangelos
BUYER'S GUIDE: 28th Feb - 5th Mar 2012
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
Overall the general market price is down due to lower demand, but quality is still showing signs of the poor weather. Again it’s the ground grown crops, local Asian vegetables and herbs that are worst hit. Fruit is still holding and in most products there is no change in price.
Fruit:
Good supplies of New and Old season Apples. Apricots are just about all over.
Long watermelons not worth buying due to quality. Seedless same price and good gear.
Full range of Exotics from FNQ: Rambutans, Starfruit, Longans, Kett Mangos, Red Papaya, Persimmons plus more.
Vegetables:
Iceberg Lettuce, Coloured Lettuce, Gourmet Mesclums, Asian Leaf Veg and Herbs are feeling the wet and are up in price due to lower supply, quality is above par to good.
Still no shortages to pick from. The usual culprits; Broccoli, Caulies, Spuds, Carrots, Beans, Sweet Potatoes and Pumpkin are all good to go and priced well.
BEST BUYS:
Fruit:
Cavendish Bananas (QLD)
Peak Season Fig Trays (NSW)
Lychees (QLD)
Mango - Ketts (QLD)
Red Seedless Grapes (VIC)
Vegetables:
Beetroot- large (NSW)
Cauliflower (NSW)
Desiree Potatoes - large (SA)
Green Zucchini (NSW)
Sweetcorn (NSW)
SOMETHING DIFFERENT:
Fruit:
Banana Buds (QLD)
Banana Leaves (QLD)
Finger Limes (NSW)
Golden Delicious apples (VIC)
Longan (QLD)
Vegetables:
Green Olives - large, raw (NSW)
Kiwiberries (New Zealand)
Papaya - green/cooking (QLD)
Prickly Pear (NSW)
New Season Quince (QLD)
NOT THIS WEEK:
Short Supply:
Borlotti Beans
Marsh Grapefruit
Yellow Paw Paw
Not Available:
Baby Gold Beetroot
Blood Orange