PUMPKIN PATCH

Q: How did pumpkins become associated with Halloween?

While they may have started out as cattle-fodder, nowadays the pumpkin features widely in kitchens due to their versatility, shelf-life and cost-efficiency. To meet year-round demand pumpkins are grown in every state of Australia, however nigh on three quarters of the pumpkins consumed domestically are produced in NSW or QLD. In 2010 the Food Service industry accounted for around 17% of fresh pumpkin sales, that equates to a healthy 16,743 tonnes.

The fruit (or culinary vegetable) that Australian’s refer to as ‘pumpkins’ are actually a mix of pumpkins and winter squash from three different species of the Cucurbita genus: Cucurbita Maxima (Jarrahdale, Queensland Blue, Golden Nugget), Cucurbita Moschata (Butternut Pumpkin, Jap) and  Cucurbita Pepo (Sweet Dumpling, Orange Minikin)

Selection: It is the skin of the pumpkin that protects the wonderful orange flesh from deterioration, so avoid any that are scarred, bruised or cracked. Look for a bright, plump pumpkin that is heavy for its size and boasts a thick, hard rind.

 

CUCURBITA MAXIMA:

QUEENSLAND BLUE:

Image: www.marketfresh.com.au

Availability: all year

Appearance: big, heavy, ribbed, deep blue-grey skin and orange flesh

Characteristics: drier that other varieties, full flavoured

Best for: scones, boiling or baking

 JARRAHDALE:

Image: www.woolworths.com.au

Availability: all year

Appearance: large round variety with light blue/grey skin and a lovely deep yellow-orange flesh

Characteristics: cuts easily, sweet, firm flesh

Best for: baking – very moist therefore doesn’t lend well to boiling

 GOLDEN NUGGET:

Image: www.marketfresh.com.au

Availability: all year

Appearance: small, round pumpkin with orange - red, lightly ribbed skin and bright orange flesh

Characteristics: up to 1.5kg/15cm diameter, easily cut – appearance is its main selling point though it has sweet, creamy flesh

Best for: soup or stuffed as a single serve vessel – high seed ratio if you need roasted pumpkin seeds

 

CUCURBITA MOSCHATA:

BUTTERNUT PUMPKIN: aka Butternut Squash

Image: www.moraitis.com.au

Availability: available all year but at best in April, Jul-Aug, Dec-Jan

Appearance: elongated pear shape with smooth, golden-brown skin and orange flesh

Characteristics: dense, dry flesh with a lovely smooth texture and nutty flavour – flavour improves with storage – no need to peel

Best for: everything- especially roasting. Butternut is one of the most popular varieties due to its versatility

 JAP: aka Ken Special, Kent, Delica

Image: www.moraitis.com.au

Availability: all year

Appearance: small mottled green/grey pumpkin (1-3kg), yellow to orange flesh

Characteristics: softer and drier than most, cuts easily and boasts a mild, sweet flavour

Best for: stuff, bake, steam, mash

 

CUCURBITA PEPO:

SWEET DUMPLING:

Image: www.marketfresh.com.au

Availability: all year

Appearance: small pumpkin with white and green stripes and creamy, firm flesh

Characteristics: mildly sweet, honey nut flavour

Best for: perfect for roasting and stuffing

 ORANGE MINIKIN: aka baby pumpkin

Image: www.marketfresh.com.au

Availability: all year

Appearance: small, squat pumpkin, with ribbed, orange skin and yellow-light orange flesh

Characteristics: high seed content, ideal for hollowing and using as a single serve vessel

Best for: baking whole and stuffing with a savoury meat or rice filling – soups or roast the seeds

A: Samhain (All Hallows Eve) was believed to be the day that the souls of the departed (good and bad) were free to roam amongst us. It was Celtish tradition on this day to carve ‘Jack-o-Lanterns’ to both welcome the souls of loved ones and ward off unwelcome spirits. Traditionally Jack-o-lanterns were carved from beets, turnips or potato, however when almost ¾ million people fled to America during the Irish potato famine they brought the tradition but not the beets or gourds to carve. Therefore the pumpkin (native to central and south America) became a larger, easily accessible substitute.  

 

 


KING OF FRUITS

Q: How do I make sure to get a kingly mango?

Each year Sydney eagerly awaits the tell-tale signs that summer is on its way; daylight savings, backpackers, streaky fake tans and last but not least the arrival of the mangoes.

For many Australians the mango is the taste of summer. As a versatile tropical fruit, the mango brings an instant flavour and colour hit to every dish, whether it be a salad, curry or tasty snack such as this Mango, lime and chilli salt recipe from Gourmet Traveller.

Australia produces approximately 45,000 tonnes of mangoes a year with the Sunshine State (QLD) taking the mantle of top producer at 72% of the total market. The potential for growth however has seen regions such as the NT increase their production dramatically, with NT now accounting for 23% of production. Currently 90% of the commercial crop in Australia is Kensington Pride, though new varieties such as Calypso™, R2E2 and Honey Gold™ are increasing in popularity amongst growers and consumers.

Here’s what to expect from your mangoes this season.

Kensington Pride (aka Bowen)
Appearance: Medium sized, oval fruit with orange skin tinged with pink/red and gold flesh
Flavour: Sweet, tangy
Background: The main mango variety in Australia, it was originally grown in Bowen, QLD in the 1960s after being introduced by horse traders dealing with India. The name Kensington was a reference to the name of the farm upon which one of the pioneers of the variety, Harry Lott, grew his fruit.

R2E2
Appearance: Round, large fruit with deep orange skin and a light yellow flesh
Flavour: Mild and sweet.
Background: A seedling derivative of the Kent, the R2E2 was first released for commercial production in 1991 and takes its name from the row and position of the original tree at the DEEDI´s Bowen Research Station. This variety is gaining popularity due to its long shelf life and high flesh to seed ratio

 Calypso™
Appearance: Smooth deep orange skin with firm, fibreless flesh
Flavour: Full sweet flavour- good for salads
Background: A recent addition to the mango varieties in Oz, the Calypso™ is a cross between the Kensington Pride and Sensational varieties. The high flesh to seed ratio and good shelf life make this a cost effective option for chefs

Keitt (aka Condo Mango)
Appearance: Medium to large, thick skin with green base colour and pink to bronze blush
Flavour: Sweet orange flesh with no fibre and a mild lemony taste
Background: Finding its feet in the 80s in Australia, the Keitt is now a top four performer. Keitt received its name from the name of the woman who owned its original plantation .

Honey Gold™
Appearance: When ripe the skin is golden apricot yellow with a natural waxy coating
Flavour: Sweet, aromatic and juicy. Firm, fibreless flesh
Background: The Honey Gold™ was cultivated in Rockhampton, when a Kensington Pride flower was inadvertently cross-pollinated with an unknown mango variety.

Palmer
Appearance: Small to medium sized, elongated fruit with a dark red blush that covers most of the skin
Flavour: Sweet and mild, the flesh is juicy and aromatic- similar to Kensington Pride
Background:  A small player in the Australian Mango industry the Palmer accounts for only 5% of total production, despite being grown commercially in QLD for over a decade.

Pearl™
Appearance: Smaller mango with flecked skin that has an orange to red blush
Flavour: Tangy and fresh
Background: Considered a good mango for the kitchen despite being smaller than other varieties,  due to its high flesh to seed ratio, long shelf life and firm flesh.

Brooks
Appearance: Medium-size oblong with no beak and a pale pink-orange skin with no blush when ripe
Flavour: Sweet, mild flesh
Background: One of the original Florida cultivars, Brooks- also known as Brooks Late, is a mango variety that originated as a seedling of Sandersha in 1901. Brooks is the latest maturing variety in Australia.

Kent
Appearance: Medium to large oval, skin is smooth with a red blush that borders on purple
Flavour: Rich and sweet- great for juicing and drying
Background:  Another descendant of Brooks (crossed with the Haden variety), the Kent mango was introduced to Australia in the 1970s.

FRESH MANGO AVAILABILITY:

Source: Australia Fresh

Bring the flavour of summer to your menu, contact Simon George & Sons for more information.

A: Unlike many other fruits, you can’t tell the quality of a mango by the colour of its skin. Instead select mangoes that are firm and heavy for their size with a distinct, pleasant fragrance. The skin should be bright with no black spots or mushy indentations.  If you want to eat the mango right away, gently squeeze the stem end with your finger and thumb, if it gives slightly, then the fruit is ripe. Unripe mangoes will ripen if stored at room temperature. Once ripe, you can prolong the shelf life of the mango by placing it in the refrigerator, where it will keep for 2-3 days.