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
