FRUIT NEWS

October 2011

Fruit Industry News

Banana prices got up to $18 a kilo in the aftermath of Cyclone Yasi. Seven months later, banana farmers have announced they are back in business. This means the end of a long and tough period for growers, and we should start to see an increase in quantities going into Fruit At Work boxes as the temperatures warm up.
 
Another QLD favourite to look forward to are the wonderful Kensington Pride mangoes which will be available in late November and December via our sister brand, Snowgoose.
 
Still on QLD, Lychee farmers are having a difficult time recuperating from the damage caused by the cyclone. Disappointed farmers are discovering that many trees they thought had recovered have since died. This will see a bit of a price increase in these sweet summer fruits, which will still be available in limited supply via our sister brand, Snowgoose, this Christmas.
 
Back in NSW, word has come in from our NSW Cherry farms that all is set for a bumper Cherry crop this year, provided the weather holds up! Cherry trees are currently laden with blossoms, so fingers crossed for warm weather and not too much rain from now until December.

Last year some growers lost up to 90 per cent of their crops to bad weather; 2010 was their “worst year yet”, according to the NSW Cherry Growers Association. 

Cherries will be available via our sister brand, Snowgoose, this Christmas.
 
While cherries are developing well, stone fruit is also coming along nicely. First harvesting will be done in the coming weeks so we should see the first quality nectarines and peaches around early December, with a season expected to last until March. All fingers are crossed for an excellent season ahead.

Fun Facts & Tips

QLD scientists are trying to grow a variety of strawberries that – wait for it – taste like bubblegum! The new strawberry is currently being trialed and won’t be available in Australia for several years, but all predictions say they will be a big hit. They are already being grown and sold in Europe.
 
A new study shows that teenagers who eat fruit and vegetable with their regular diet are less prone to mental health problems. The study reaffirms what we already knew – that eating junk and processed foods lead to bouts of depression and anxiety, but this is the first study that has linked quality diets to mental health in growing bodies. Results are consistent with what scientists have seen in the past in adults, but up to ¾ of psychiatric illnesses are believed to start before adulthood, so getting in early with healthy foods can have long term benefits.
 

Recipe of the Month

 
Spring's here, which means many will be warming up their barbecues. Something you may want to add to your grill this year is fruit! 
 
Virtually any type of fruit - even clusters of grapes - can be grilled, so long as it's still firm. Sturdier fruits, including oranges, lemons and apples, can be sliced into wedges or halves and placed directly on the grates. Softer, more delicate varieties (bananas, mangoes, strawberries) are best skewered or sliced.
 
Figs (try them drizzled with some honey), pineapple (with cinnamon sugar – yum!) and stone fruit are also delicious grilled but almost any fruit can be thrown on the barbie – even watermelon!
 
BBQ Peach Crumble
Serves 6
 
3/4 cup coarsely crushed plain biscuits
3/4 cup packed brown sugar
1/3 cup plain flour
1/3 cup butter
5 medium fresh peaches, peeled, pitted and sliced
1/2 cup white sugar
1 tablespoon lemon juice
1 tablespoon corn flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Vanilla ice cream for serving

• Prepare crumble topping by mixing crushed biscuits, brown sugar and flour in a medium bowl. Using your fingers, work in butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine peaches, white sugar, lemon juice, corn flour, cinnamon, ginger and salt. Place the peach mixture in a 1-litre disposable foil pan. Cover pan tightly with foil.
• Preheat grill, then reduce to medium. Adjust for indirect heating. Place foil pan on grill rack over the burner that is turned off. Cover and grill for 30 minutes. Uncover pan. Sprinkle biscuit topping evenly over peach mixture in foil pan. Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown.
• Remove foil pan from grill. Cool on a wire rack for 20 minutes. Serve with a scoop of vanilla ice cream.