Marketfresh Report - Week Ending March 30th March

Have you tried yellow-skinned Kissabel apples? Their skin is yellow with prominent lenticles, and its flesh has nuances of pink. Its texture is firm and juicy, while the flavour is well-balanced between sweetness and acidity. Australians love apples, with 89% of Australian households purchasing apples, buying an average of 890 g each shopping trip. New-season apples also include Royal Gala, Fuji, Kanzi, Jazz, Red Delicious, Missile, and Golden Delicious varieties

Fibre-rich pears are a family favourite. Naturally tasty, economical, and versatile, pears make elegant and quick desserts or add a sweet flavour and crisp texture to a salad. Select from Williams, Packham, and Beurre Bosc

Smooth, creamy, and with a nutty flavour, Shepard avocados are a good source of vitamin B6, this vitamin has many functions. It is especially important during exercise where it plays a role in changing amino acids into glucose to provide muscle energy.

Enjoy aromatic Victorian strawberries, rich in heart-healthy flavonoids

March to June is the peak time for Australian-grown chestnuts. Cooked chestnuts have a sweet taste and a texture similar to roast potatoes. They can be boiled, baked, grilled, or roasted. Pick up a kilo and enjoy chestnuts with a roast dinner, add cooked nuts to salads, a risotto, or chopped to a stir-fry.

Immune-boosting kumara (orange sweet potato) is packed with vitamins and fibre. Delicious roasted, chopped orange sweet potato (kumara) with red onion wedges in olive oil flavoured with cumin and coriander for 30 minutes or until tender.

It’s time to enjoy quince. Simmer a split vanilla pod in a light sugar syrup and gently poach peeled and quartered quinces until they are softened and have turned a gorgeous shade of pink. Alternatively, try roasting quinces.

Rockmelons, fondly called Rockies, take 10-12 weeks to grow from planting to fully ripe fruit. Harvesting of Riverina rockmelons is now in full swing, and the fruit is sweet and juicy, so grab a Rockie this week

With their signature sweetness and tender flesh, plump, luscious figs offer great value in autumn. Handle figs with care because they easily bruise. Rinse figs in cold water and pat dry with paper towel

Nutritious broccoli is a family favourite that is delicious steamed, stir-fried, or pureed to create a spicy broccoli and chilli soup or make up a batch of broccoli and sweetcorn buttermilk hotcakes

Delicate flavoured zucchinis are tasty grilled, sautéed, stuffed, deep-fried or cooked as fritters. This week prices have dropped

Need a quick, healthy, and budget-friendly meal idea? Toss a bunch of choy sum, bok choy, or pak choy into your next stir-fry for a delicious crunch and a boost of nutrients! These Asian leafy greens cook in just minutes—simply chop, sauté with garlic and a splash of soy sauce, and you're done. Best of all, they’re affordable

Everyone loves bananas, smooth, creamy and an excellent source of vitamin B6 and C. Did you know that one banana provides almost 30% of your daily vitamin C requirements?

Sweet Persimmons are non-astringent and can be eaten firm and crunchy, or you wait until the flesh is soft and resembles apricot jam. Purchased firm fruit and allowed it to ripen in the fruit bowl.

There is an enticing range of grapes now available at your local greengrocer. If you enjoy your grapes sweet and crunchy, we recommend the Crimson seedless, Sultana, Sapphire, Thompson seedless, Cotton candy, Autumn Crisps and Sweet Globe

Cooler autumn nights are yielding a delicious crop of premium-quality, milky-white cauliflowers. Have you tried cauliflower rice? It’s surprisingly tasty, and you won’t believe how low-calorie it is

Pumpkins are perhaps the most adaptable of veggies. Use them in gnocchi, salads, curries, bread, sweet tarts, and pies. If you crave comfort foods, roast wedges with garlic and whip a mash or puree for a rich cream soup

Broccoli Rappa is not broccoli; this leafy, cruciferous vegetable is closely related to the turnip. Sold in bunches, broccoli rappa has delicious bitter stems, leaves, and nutty, broccoli-like buds. This Italian favourite is 100% edible, easy to cook, and popular served sautéed, braised, and roasted in Italian dishes