Grocer Sammy Richele doesn’t like to make too many promises about the fruit and veg market. But even at the mercy of the weather, the owner of Finer Fruit Shepparton in Victoria is willing to bet on citrus this May.
“All the imperial mandarins have just started and it looks like a good season,” he says.
Currently costing between $4 and $6 a kilo, imperial mandarins will come down in price. But while you’re waiting, if you’re willing to go for the “seconds” – fruit that sometimes has blemishes on the skin – Richele says you can always find a bargain.
“Local kiwis have started too … [Prices have] been crazy for the last 12 months. Now prices have come back and you can buy a kiwi for under $1.”
This autumn, don’t be tempted by imported produce, including mangoes from Mexico. Instead, choose local fruit, such as Australian navel oranges.
“We just received them this Friday,” says Troy Nguyen, manager at Panetta Mercato in Marrickville, Sydney. While the fruit currently cost about $7 a kilo, he predicts prices will drop to between $2 and $3 a kilo and quality will increase throughout May and June.
Put the citrus to good use in Claudia Roden’s flourless orange and almond cake (boiling the oranges, while time-consuming, is key to the moist, jammy texture) or Nigel Slater’s orange and poppyseed cakes.
Berries are still expensive, says Nguyen – blueberries are up to $7.50 a punnet in supermarkets. Grapes are coming to the end of their season, but are still reasonably priced at $4.50 to $5.50 a kilo. He recommends the autumn crisp green variety.
Apples are cheap at $3.50 to $4.50 a kilo: royal galas are no longer being picked, but pink ladies are just starting to come off the tree. Granny smiths are also available, but be wary of supermarket markups – the most expensive cost about $5 a kilo.
Quinces are plentiful – sometimes too plentiful – and ideal for making jelly (delicious in a cheese sandwich), quince paste, or take Alice Zaslavsky’s lead for fuss-free slow-baked quinces. Make the most of persimmon varieties, including Fuyu, a firm variety best eaten by the slice like an apple, and the vanilla kaki, which is soft and sweet when ripe. They cost from $3 to $6 each depending on size and quality.
Plenty of potatoes, fingers crossed for florets
‘Tis the month to make roast veg sing.
“Pumpkin is not that bad – jap pumpkin is only $2 a kilo for a cut one, and a whole you can get from 99c to $1.50 a kilo,” says Nguyen.
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Sweet potato, while higher in price (about $3 a kilo), is set to come down, and potatoes are plentiful. Anna Jones’s root veg take on panzanella (sans expensive tomatoes) or Nigel Slater’s carrot, potato and cheese pancake, which takes advantage of $2.50-a-kilo carrots, can kick off your winter warmers.
Broccoli and cauliflower are pricier than usual, particularly in metropolitan areas. Richele has his fingers crossed those prices will drop. If proven right, try Meera Sodha’s zesty broccoli and zhoug spaghetti – which calls for a whole head of broccoli – or Rachel Roddy’s cauliflower and potato fritters.
Cabbage in crisis, and the return of Hass
Richele has been seeing “record prices” for cabbages in recent weeks, with his shop selling them for $10 a head. He says he hasn’t seen them on local supermarket shelves.
Lettuce is more affordable at about $3.50 each, and is set to benefit from the overlap of the Victorian and Queensland seasons in coming weeks. Kale and silverbeet are also bountiful.
And Hass avocados are back! Alongside the Shepard variety, the popular alligator pear variety can be found for as little as $1 each.
Buy:
Apples
Avocados
Bananas
Brussels sprouts
Carrots
Custard apples
Grapes
Kale
Kiwifruit
Mandarins
Navel oranges
Persimmons
Pumpkins
Potatoes
Sweet potato
Quinces
Watch:
Blood oranges
Broccoli
Cabbage
Cauliflower
Lettuce
Avoid:
Berries
Capsicum
Cucumber
Eggplant
Tomatoes
Zucchini
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