Dave's Market Update
In Veg
As always, when we have public holidays during the week our vegetable growers are nervous about transport and getting caught with stock and hence only pick the bare minimum. So not many vegetable bargains this week.
Loose beetroot is well supplied, they go really well in a tray of mixed roasted vegetables. As well those delicious baby cukes are still plentiful, great quality and well priced.
- David Harris
In Fruit
Fruit growers are less concerned than the vegetable growers as their products, particularly now, hold up better. We are very close to the end of our avo season and have some wonderful large West Australian Hass still in store. They are full of flavour and I think still the best eating, its what I take home still.
Now our new season pink ladies are in full swing, they are crisp and good. I do notice one of the major chains are still selling last years fruit, I would be wary of that.
All the apples are fantastic, my pick at the moment are the Ambrosias. Imperial mandarins are really good and will be perfect for the school lunchbox with next weeks back to school.
It’s good to see kiwi Gold back in the stores, they will get even better eating over the next few weeks. Fuyu fruit is at its best now and from the best growing areas and will be on special this week. So plenty of excellent and great value options out there this week.
- David Harris
Dave's Pick of the Week
If you’ve ever wondered what those vibrant orange tomato looking fruits are, they’re fuyu. It’s another name for non-astringent persimmons. Whether you eat the nutrient-filled peel is up to you. Some people like the crunchy texture, others find it a little waxy. If you don’t like it, you can always peel it off and add it to fruit infusions.
Fuyu persimmons taste like dusky apricots. They can be eaten whole, quartered, cut like apple wedges, or sliced. You can eat them raw – they make a great addition to a cheese plate, include them in salads with halloumi and green beans, make a salsa with diced fuyu, red onion and coriander to top fish, or tacos or bake with them in a similar way to apples in cakes and tarts. Generally, the darker the colour, the sweeter the taste.
- David Harris
