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

Oysters in crispy tempura batter with apricot puree

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

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

 

BANANA BUD/BELL/BLOSSOM:

www.marketfresh.com.au

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:

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

 

BANANA LEAVES:

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.

INSPIRED PRODUCE:

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

Image: SBS Food

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

Image: www.mushroomchef.com.au

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

Image: www.mushroomchef.com.au

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

Image: www.mushroomchef.com.au

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

Image: www.li-sunexoticmushrooms.com.au

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

Image: www.mushroomchef.com.au

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

Image: www.mushroomchef.com.au

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

Image: www.gourmettraveller.com.au

 

 


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.


BATTLE OF THE SEXES

 Q: What makes a good Zucchini Flower?

 Zucchini Flowers are a delicacy all over the world. In fact in Mexican cooking, the flower is often preferred over the fruit. Many people aren’t aware however, that not only is the zucchini technically a fruit, but the much loved zucchini flower has a sex, with both male and female flowers available in Australia.

 The female flowers are distinguishable as the golden blossom is on the end of the baby zucchini itself. These are perfect for dishes where both the fruit and the flower are to be used. A perfect example is this Gourmet Traveller recipe for Zucchini Flower, mint and pecorino penne. http://gourmettraveller.com.au/zucchini-flower-mint-and-pecorino-penne.htm  

 Male flowers grow on the stem of the zucchini plant and are slightly smaller. They are ideal for dishes where the Zucchini Flower is the hero and the fruit is not required. Not only are they more economical than their female counterparts, but the long stems make preparation and cooking without damaging the delicate bloom much easier.

 A: Choose flowers that are firm at the tip, not wilted, with petals slightly open. If you intend to stuff the flower it is easier to buy the flower more open, however it is crucial to use them promptly as they perish quickly.