FRUIT NEWS

January 2012

 

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Fruit Industry News

 

Welcome back to the New Year and what is unequivocally the best and sweetest time of the whole fruit year!! Right now we are happily awash with all of Summer’s favourite mouth-watering varieties of premium quality Stonefruit, Berries and Bananas. Everything we love is in season all at once, so dive in and enjoy. Why not consider increasing your office fruit bowl supply to take full advantage of this bountiful time of year?

 

PLUMS

With a fresh summer crop being harvested right now, this popular stone-fruit has plenty of sweet local varieties to tempt you, but don’t over do it as their high dietary fibre content has a laxative effect.

Your mix could contain any of the following – Amber Jewel, Radiance, October Sun’s or Aussie Bell’s. The fruit is predominantly sourced from specialist growers in towns like Young as well as the Goulburn Valley and Swan Hill regions.

 

Fruity Facts:

1. Known as the ‘Sugar Plum’, it is dried to make Prunes for commercial sale.
2. This fast ripening fruit can be frozen. Simply halve them, remove the stone, place on an open tray and freeze. Then cover with cling wrap to keep longer.

 

PEACHES AND NECTARINES

We have been blessed by some very good weather, which has resulted in increasingly larger fruit sizes, holding capacity and eating quality.  

Both Peaches and Nectarines originated from the same species and have been known to spontaneously produce the fruit of both varieties on the same tree.

Peaches traditionally finish up at the end of January, but Nectarines continue through into early February. Both the white and yellow flesh varieties are currently available in the new “Z- sweet” low acid, high flavour product lines.

Remember the ‘nose knows’ with this fruit – let the fragrance guide you as too when to eat them at their peak. If you would like to extend their shelf-life put them in the fridge to gain a couple more days.

 

APPLES

January is the apple’s ‘quiet time’ of year. Your box will contain two varieties  – Granny Smith for the splash of green and either Sundowner or Pink Lady for the red. Closer to February the new season Gala’s will start to make a showing, depending on eating quality and size availability. All this fruit is home-grown in either S.A or Stanthorpe, Qld.

 

ORANGES

The fabulous Californian Navals are back once again and we will be gradually changing over to this much sweeter, better eating and no seeds variety of citrus. If you want a juicy chin-dripping orange you just can’t go past these ones – even their skin is superior for making candied orange peel!

 

PEARS

We are still in full swing with our popular green Packham pears. Originally produced in Australia by Charles Packham in 1896, they are always reliable and so versatile.

There are so many possibilities - ripen and eat straight from the fruit bowl, slice them into a walnut salad or poach them in a good red wine.

Remember that as they ripen they do stay green, so don’t let them get away on you. Test the stem end for a slight yield to finger pressure and they will be at their best for eating.

 

KIWIFRUIT

We are currently enjoying the sweet Hayward variety fruit from Italy’s specialist orchards, but the new season Australian crop will soon be available from mid-end of February.

 

BANANAS

All is well in the land (and supply) of bananas once more. It’s a sigh of relief for us all! The Northern Qld crops are yielding large good girthed, non-blemished fruit in quantities and this is what we have been waiting a year for. You should enjoy the glut while you can.

 

Recipe of the Month

 

Summer Nectarine Cakes

Makes 12

 

You will need…..

3 egg whites

1 cup almond meal (ground almonds will do)

½ cup (confectioner’s) sugar, sifted

¼ cup self-raising flour

50g butter (melted)

1 tablespoon finely grated lemon rind

1 large nectarine, halved and thinly sliced

 

Preheat oven to 180 degrees (350 F)

Place egg whites, almond meal, sugar, flour, butter and lemon rind in a bowl and mix to combine.

Spoon 1 tablespoon of the mixture into 12 lightly greased ¼ cup capacity patty tins and top with a slice of nectarine.

Bake for 15 minutes or until puffed and golden.