Sydney Markets Fresh Fruit Vegetable & Flower Report
14 - 20 November 2016


Tender, juicy and full of flavour Lebanese cucumbers are a top buy at $2.50-$4 a kilo. Combine diced cucumber with ripe ox heart or medley tomatoes, olives, thinly sliced onion and feta cheese to make a traditional Greek salad.

Kumara or orange sweet potatoes are $2.50-$4 a kilo. Kumara is delicious served as a mash or thinly slice and layer with cream and sliced spring onions into a baking dish and cook until tender.

Fresh beetroot are a good buy at $2-$3 a bunch. Bake, steam or microwave, the cooking times will vary depending on the size of the bulbs - it helps to choose bulbs of a similar size so they will cook in the same time. Add diced beetroot to a salad. Try a combination of beetroot, watercress, toasted walnuts and goat’s cheese.

Select firm, pale green celery with crisp stalks and fresh-looking leafy tops. Avoid celery with split or damaged stalks. Toss finely sliced celery with sliced green onions, chopped boiled new potatoes, capers and reduced fat mayonnaise in a salad. Celery is retailing at $3-$4 a bunch, depending on bunch size.

Vibrant eggplant is so versatile. Barbecued, roasted, grilled, steamed or fried, it soft spongy texture is prized for its ability to absorb flavours. Eggplant is delicious teamed with Asian or Mediterranean flavours. Expect to pay $3-$5 a kilo. Try this Eggplant, tomato & coriander salad.

A rich source of many nutrients, kale is packed with vitamins C, E and K, plus folate and beta carotene. This crinkly-leafed green also provides iron and calcium. Strip leaves from the stems and chop, then toss in a hot pan with olive oil, crushed garlic, chopped red chilli and a scattering of currants. Heat until the kale wilts, then serve warm. Kale is $1.50-$3 a bunch.

Keep springtime dining light and easy with crisp sugar snap peas. Choose bright peas that are firm and plump, but not bulging. For an easy side dish, toss sugar snap peas in a well-oiled wok with chopped garlic and coriander with a drizzle of sweet chilli sauce. Alternatively, steam and toss sugar snap peas with chopped fresh mint, crumbled low-fat ricotta cheese and a drizzle of extra virgin olive oil. Sugar snap peas are $8-$10 a kilo.


Irresistible Kensington Pride mangoes from the Northern Territory are sweet and tangy. Add sliced mango to a salad, team with strawberries and passionfruit, whip up a batch of mango and passionfruit muffins or a quick dessert like this Mango, passionfruit & ginger nut crumb with mascarpone. Small mangoes are retailing for $3-$5 each and larger sizes $5-$7 each.

Supplies of new season nectarines and peaches continue to improve. Fruit for the North Coast is sweet eating. There are several varieties to select from each varying in colour, flavour and flesh texture. Both white and yellow fleshed peaches and nectarines are now available. Fruit is $5-$12 a kilo depending on variety and size.

From Now until January Aussie grown apricots will be in season. Fresh, ripe apricots are juicy and taste both sweet and a bit tart. If unripe, place apricots in a paper bag at room temperature for one to two days. Fully ripe apricots should be used or eaten immediately. Try this Grilled apricots & raspberries recipe. Apricots are $10-$12 a kilo.

Ripened in the Queensland sunshine, golden fleshed rockmelon are super sweet and a thrifty buy at $3-$5 each, depending on size. Serve with Rockmelons with feta cheese or haloumi in a salad, is it’s a tasty combination.

Naturally sweet and irresistible strawberries ($2-$5 a punnet or $7-$10 for large fruit on plates), blueberries ($3-$4 a punnet) and raspberries ($5-$8 a punnet) are superb quality. Blackberries season has also started.

Bursting with vitamin C, papaw is a delicious Australian-grown tropical fruit which is now in peak supply. Papaw flesh continues to ripen once picked. Leave for a few days at room temperature to allow the skin to lose its greenish tinge. Ripe fruit has a golden yellow skin and will yield to gentle pressure around the stem. Once cut, cover with plastic wrap and refrigerate. It’s best eaten within 2 days. Papaw is $3-$5 a kilo.


This week I recommended the stunning peonies in white, blood red, soft pink and coral as they are only available for a short time. Also in season Oriental lilies, waratah, David Austin roses, achilleas, artichoke flowers, crab claws, queen Anne’s lace, iris, hydrangeas, gerbera, king proteas, spider orchids, billy buttons, parrot tulips and lisianthus.

Prices quoted in this report are only relevant for the week of the report. All prices are estimates only as prices vary depending on variety, size and quality of produce and the trading area. For further information please contact Sue Dodd, Marketing Consultant on tel 0438 725 453.

Published On 2016-11-14 08:45:00

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