Market Fresh Report - Week Ending 21st April

There is a fabulous selection of quality grapes to enjoy this week, including, Crimson seedless, Red Globe, Thompson seedless, Adora seedless and, Sultana grapes

A favourite addition to classic rices and couscous dishes of the Middle East and in ground meat dishes of India and Pakistan pomegranates add sweetness and something special to a dish. The Australian season has just started and the quality is excellent.

There are two varieties to select from Shepard and Hass. Avocados contain ‘good’ unsaturated fat and are the richest source of vitamin E of all fruits and vegetables.

Fennel is a crisp, root vegetable with a delicate aniseed flavour that complements lamb and seafood, fennel also teams deliciously with pears and plums. Serve thinly sliced fennel as an accompaniment to a hot curry or simmer in vegetable stock and serve with chicken.

Delicate flavoured zucchinis are tasty grilled, sautéed, stuffed, deep-fried or cooked as fritters.

Add English spinach and silverbeet to your shopping list both are bargains

Soft and sweet eating persimmons are a seasonal fruit available from April to July. Persimmons are ready to eat when the flesh is soft, gooey and resembling apricot jam. Persimmons team well with yoghurt, custard, sponge, honey, cinnamon.

Cook up a scrumptious dessert with pears while they are such good value. Williams, Packham and Buerru Bosc pears are a bargain.

Easter is a fabulous time to enjoy chestnuts. Cooked chestnuts have a sweet, taste and a texture similar to roast potato. Chestnuts can be boiled, baked, grilled or roasted. Pick up a kilo and enjoy delicious chestnuts over Easter.

Sweet by name and sweet by nature – sweetcorn is a choice buy

Autumn is peak time for quality eggplants. Choose eggplant that is firm, heavy fruit has a taut glossy deeply coloured skin and a fresh green stem. Eggplants can be stored in refrigerator for up to 1 week, but handle with care as they bruise easily.

If you enjoy mushrooms and let’s face it who doesn’t? Than autumn is the perfect time to use mushrooms with other seasonal favourites, like chestnuts, pumpkin, leeks or Asian leafy greens. Team with jumbo flats or mild flavoured buttons in omelettes, sauté sliced mushrooms over crisp toasted and top with a poached eg

Take home a few quinces this week. You will be seduced by their musky perfume as they sit in your fruit bowl, waiting to be poached or baked. Quinces are complemented by flavourings like cinnamon, vanilla, honey, almonds, red wine, cream or star anise.

Cooking apples – like Granny Smith and Golden Delicious are a perfect for using in baked goods like muffins.

Don’t forget the carrots for the Easter Bunny and for using in salads, soups, roasting, mashing, casseroles and stir-fries.

Cooler autumn nights are yielding a delicious crop of premium quality, milky-white cauliflowers. Locally grown and on trend. Have you tried cauliflower rice? It’s surprising just how tasty it is and how low in calories cauliflowers are.

Loaded with healthy goodness Brussels sprouts are also good value. Select compact Brussels sprouts about the size of a ping-pong ball. Leaves should be firm, bright green and fresh looking without signs of yellowing