FRUIT NEWS

September 2011

 

Fruit Industry News

September seems to be a dreary time for us fruities, where unfortunately not much is changing seasonally and the fruit mix does start to get a bit dull. Luckily we will soon see bananas commence in the signature fruit mixes which is quite exciting after such a long and quiet winter for the banana farmers up north. Fingers crossed for them that the weather stays warm, and as the production levels increase we should be seeing a steady increase in the fruit mixes.
 
Strawberries, traditionally offered in August, are still available via our sister brand, Snowgoose, and going strong. Check out our great special, “A Little Romance” – it’s a great hit for all ages – large and sweet, Camerosa variety strawberries, with a bottle of Moet bubbles and some yummy chocolates would appeal to anyone’s sweet tooth. Hopefully if the weather keeps we could be offering this through until early October.
 
For September, Snowgoose’ Seasonal Special is a wonderful mix of Blood Oranges, Limes and Tangellos in a Le Grande fruit box. The Blood Oranges are predominantly grown in South Australia and Victoria, and for those of you who are unfamiliar with the fruit, look like a normal orange on the outside, with a red blush to the skin. Inside you are met with a deep red tinted flesh that still tastes like oranges, but with a slightly tarter taste. This box is available for a limited time only so get in quick.

 

Fun Facts & Tips

 

We’re always being told to eat more fruit, but how are you supposed to manage squeezing in sweet fruits into somewhat traditionally savoury mealtimes? Here are some tips to add more fruit in your day: 

Breakfast:

• Add fruits to cereal or yoghurt
• Top toast with sliced bananas
• Grate an apple or pear into pancake mix
• Blend soft fruit like bananas or strawberries with skim milk, yoghurt and ice for a frothy fruit smoothie
• Freshly squeezed juice

Snacks:

• Keep fresh fruit nearby for a quick snack at any time
• Try cutting up an apple, a pear and a banana into small pieces when you get up for morning tea. You won’t eat it all at once, but keep it on your desk to nibble on throughout the day. 
• Freeze bananas, grapes, strawberries and oranges for an icy snack
• Puree fruit and pour into ice-block moulds to add to drinks
• Add fresh fruit to muffin or cake mixtures

Main meals:

• Include fruits such as pear or apple in salads – see yummy recipe below
• Add fruit to baked fish or chicken
• Add chopped fruit to couscous, eg. Apricots or apples

Desserts:

• Chop fruit into bite-sized pieces and thread onto skewers for a colourful kebab
• Cut into pieces and serve in a parfait glass with yoghurt
• Serve fresh cut seasonal fruit for dessert
• Puree stewed fruit as a topping for desserts, or swirl into yoghurt
• Bake or stew fruit such as apples, pears and peaches

 

Recipe of the Month

Chargrilled chicken, pear & walnut salad
Serves 2-3

500g single chicken breast fillets, trimmed
2 red capsicums, quartered, seeds removed
Olive oil spray
Salt & pepper
80g packet of baby rocket leaves
3 buerre bosc pears (brown), washed, unpeeled, cored, cut into thin wedges
2/3 cup walnuts
¼ cup (60ml) fat-free French salad dressing
2tsp wholegrain mustard

 

• Preheat a barbeque grill plate on medium. Spray chicken and capsicums with olive oil spray and season with salt and pepper.
• Cook chicken and capsicum on barbeque for 4 minutes each side until chicken is cooked and capsicum skin has blackened and blistered. Place capsicum in a plastic bag, seal and set it aside for 15 minutes (this is to sweat off the skins). Set chicken aside to rest
• Peel the skin off the capsicum, and cut it into thin strips. Diagonally slice the chicken across the grain
• Place rocket, pear slices, walnuts, capsicum and chicken in a large bowl. Toss gently to combine. Whisk dressing and mustard together. Pour over the salad and toss to combine.