Marketfresh Report - Week Ending 28th April

Your local greengrocer still has a terrific selection of plump and juicy green, red and black grapes available, but the season will soon end. Make grapes your healthy go-to snack this school holidays or when the afternoon munchies strike.

The flavour of a ripe, super-soft persimmon has overtones of apricot and honey. While the soft flesh can be turned into ice cream, a mouse, or a fool, the most popular way to savour this autumn favourite is to simply cut it in half and scoop out the flesh with a spoon,

Australian limes are plentiful and affordable right now. Unlike lemons, limes rarely have seeds. Their pulp is abundant, juicy, green and more acidic than a lemon. Buy in bulk and save

Nutritious broccoli is a family favourite. It is delicious steamed, stir-fried, or pureed

Rosemary is the herb of remembrance, and this ANZAC Day is the perfect time to enjoy this fragrant herb. It is delicious, teamed with lamb, garlic, parmesan cheese, potatoes, yoghurt, chicken, pork, and pumpkin.

It's a bumper time for freshly harvested apples. Perfect for a healthy snack and offering loads of potential for autumn desserts, apples, depending on variety and size, are $4-$8 a kilo. This week, try Envy apples, a cross between Braeburn and Royal Gala varieties, resulting in a unique blend of sweet and tart flavours with a hint of floral notes and delightfully crunchy. Envy apples also naturally resist browning when sliced, making them an ideal choice for salads, fruit platters, and snacks.

It's time to embrace the fabulous 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. Select even-coloured quinces with a perfumed aroma. Handle with care, as although quinces feel very hard, they bruise easily.

Enjoy a few passionfruits this week. One passionfruit yields approximately two tablespoons of pulp and juice. They are a delicious accompaniment to custard apples.

Consider using fennel as a substitute for celery amidst rising celery prices. Fennel offers a crisp texture with a slightly sweeter, anise-like flavour. It can be used raw in salads for a refreshing crunch, sautéed or roasted as a flavourful addition to savoury dishes.

Orange flesh sweet potato, known as kumara, is delicious roasted, baked, deep fried or boiled and mashed.

Take a fresh look at voluptuous and flavourful pears. Select from Packham, Beurru Bosc, Corella, and the extra juicy and crisp Australian-grown Nashi. Pears team deliciously with cheese, add sweetness to a salad, make elegant desserts, and are an idea for a lunchbox snack.

Juicy, easy-to-peel Imperial mandarins are in season from April to October and are now available at your local greengrocer.

Smooth and creamy with a nutty flavour, Shepard avocados are a top buy. A good source of vitamin B6, this vitamin has many functions; it is essential during exercise when it changes amino acids into glucose to provide energy to the muscles.

Asian leafy green vegetables are inexpensive and fast to cook. Add a bunch of choy sum, bok choy, or pak choy to your stir-fries to add a delicious crunch and goodness.

Autumn is chestnut time. Cut a split in each chestnut, then roast for 20 minutes in a hot oven or air-fryer; remove from the oven, cool slightly, and peel will still warm. Toss roasted and peeled chestnuts with Brussels sprouts for a tasty side dish, with roasted vegetables or through a salad