FRUIT NEWS

February 2012

 

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As we move into what should be our hottest month of the fruit year – we are all asking..............”Where has our Australian Summer gone? “

There is still time for some warmer beach temperatures on the Eastern seaboard, but let’s not forget that our Victorian, South Australian and Perth friends seem to be having enough summer for all of us at the moment!!

 

Despite our bizarre weather, the stone-fruit growing regions have provided amply and still allowed us to enjoy the fruits of summer.

 

PLUMS

We have just completed harvest for the Black Amber and Amber Jewel plum varieties. Harvest for Radiance, Mid-Reds, and October Suns will soon follow, giving us a wide range of plums to choose from.

Supply from specialist growers in South Western NSW towns like Young is good this year and their flavours and sugar content is high. Regions such as the Goulburn Valley and Swan Hill in Victoria also have great fruit too.

 

Facts about Plums:

• Plums are members of the Rose family and therefore will always have a pleasant aroma.
• They tend to ripen quickly so it is recommended that they are stored in the fridge for a few days.
• Plums contain one of the highest levels of antioxidants than any other fruit!

 

PEACHES AND NECTARINES

We have had a good season! The ‘kind’ weather means we are able to enjoy not only the larger fruit sizes, but better holding (while in transit) capacity and sweeter fruits.

As peach supplies reduce, nectarines will begin to dominate in your February fruit mix. This is good news for some as nectarines are a good source of dietary fibre and a lower calorie count than peaches.

 

Did you know that Nectarines are not ‘mutant’ peaches?

• Nectarines are a ‘sport’ produced when the genes of 2 recessive plants combine, giving you the smooth skinned fruit rather than the fuzzy peach

 

APPLES

In February, your fruit box will contain a mix of red and green apples. New season Gala apples will start to appear in your box as the month progresses.

 

The Gala facts:

• Originated from growers in NZ but all our earlier new season ‘Pomme’ fruit is now home-grown in either the Riverland of South Australia or Stanthorpe in Queensland. Eat up and support our orchardists!
• The slightly yellow fleshed, very sweet, juicy and crisp Gala’s are perfect for a back to school/work day snack.

 

ORANGES

You can now get your daily dose of Vitamin C with our thick pebbly skin, no seeds and sweet Naval oranges!

 

Orange facts:

• Choose oranges that are heavier for their size and you will be guaranteed more juice to enjoy.
• A ripe orange can last a week at room temperature but up to 4 if kept in the fridge.

 

PEARS

The large smooth green skinned Packham pears are always reliable, crispy and versatile. They are enjoyed for many months and can be eaten ‘raw’ or used in recipes.

In February, we will start to see the new season Australian William Bartlet pears in your fruit mix. These pears are irregularly shaped with speckled golden yellow and russet skins, and can sometimes be a reddish tinge. Their flesh is tender, creamy white and very juicy, but they ripen fast so don’t delay eating them.

 

KIWIFRUIT

By the end of the month, supply will shift from Italy’s specialist orchards to the new season Australian Hayward variety.

 

Kiwifruit facts

• Choose the best kiwis with plump unwrinkled skin. These will yield just a little to gentle finger pressure.
• Kiwis can be stored for several weeks if kept cool but are best when eaten fresh from the fruit bowl.

 

BANANAS

We are still getting lots of great quality bananas from Queensland. The post Yasi return of this fruit has been characterised by large thick fruit, almost a meal in themselves!

 

Banana Facts

• The perfect convenience food, bananas are excellent for your low-salt, low-fat and cholesterol free diets.

 

 

Recipe of the Month - an old-time favourite

 

PLUM COBBLER

Servers 6-8

 

You will need:

• 750g plums (about 10)
• 115g caster sugar
• 125g self-raising flour   
• 60g plain flour
• 125g unsalted butter, chopped
• 1 egg
• 125ml milk
• Icing sugar, to dust

 

1. Preheat oven to 180C
2. Lightly grease a 2 litre baking dish
3. Cut plums into quarters and discard the stones.
4. Put the plums in a saucepan with ½ of the sugar and 1 tablespoon of water. Stir over low heat for 5 mins, or until the sugar has dissolved and the plums softened slightly. Spread plums into dish.
5. Sift both flours into a bowl, add remaining sugar and combine. 
6. Rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs.
7. In a separate bowl combine egg and milk, whisk until smooth. Stir into the flour mix until a soft dough forms.
8. Drop large spoonfuls of the dough on top of the plums, until plums are covered or all the mixture has been used.
9. Bake for 30 - 40 mins, or until top is golden and cooked through.
10. Dust with icing sugar (ice cream or cream optional) before serving!