[ fresh produce ]
BEST IN SEASON June sees the start of winter with the country bracing for a few months of cold and wet conditions. While that may not suit all crops – it’s the perfect time for hearty winter favourites such as potatoes, pumpkin, kūmara, carrots and swedes to shine. As slow cookers and casserole dishes become the cooking method of choice, these vegetables will continue to be popular through the next 3-4 months. Shoppers looking to add fresh green flavours to their diet will be on the lookout for Brussel’s sprouts, broccoli, kale and cabbage, while cauliflower is still in demand. Navel oranges are in good supply along with Satsuma mandarins, both will be popular on the side-line at winter sports events. Grapefruit are in good supply this month and persimmons, tamarillos and feijoas will give a burst of colour to winter fruit displays.
Kiwifruit New Zealand’s largest fruit crop, kiwifruit, are at their very best in the cooler winter months. Grown predominantly in the Bay of Plenty and Gisborne regions, the green kiwifruit season runs from April to January and the gold kiwifruit from April to October. Small volumes of the Ruby Red Zespri kiwifruit were also picked this year and provide a good contrast to traditional kiwifruit displays. What to look for: Choose plump, fragrant fruit without blemishes. There are now six Zespri varieties to choose from – Green, Organic, Sweet Green, SunGold, Gold and Ruby Red Storage/handling: New season fruit will likely be quite firm so condition your fruit before putting out on display. A firm Zespri kiwifruit that is stored at room temperature will take about 2-3 days to ripen. Nutrition: Kiwifruit are good sources of vitamin C and folate which both support mental wellbeing. They are also a source of vitamin E, which acts as an antioxidant to help protect the body against free radical damage.
Parsnips Available all year round but at their best and sweetest in the cooler months, Parsnips are often regarded as a winter staple. Parsnips are a root vegetable belonging to the carrot family and have a delicate, sweet and slightly nutty flavour. They come in a variety of shades, from bright white to creamy tones and even gold. Consumers can easily mistake gold-coloured parsnips as not fresh, but this is not the case. As soon as parsnips come out of the ground they start to oxidise, hence the golden colour. Like this, they are still fresh and perfectly fine for eating. What to look for: Smooth, firm parsnips, ideally 5-7cm in shoulder diameter and 19-25cm long. Storage/handling: Parsnips tend to wilt faster than 12
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carrots, so stock rotation is essential. Store parsnips at 0°C, keep moist and allow adequate air circulation to prevent condensation and premature decay from occurring. Nutrition: Parsnips are a good source of vitamin K, essential for healthy blood clotting. They are also a good source of dietary fibre, which supports digestive health.
Lemons Lemons are a staple fruit used in a variety of cooking styles. Always in demand, these citrus stars should be kept on shelves year-round. The main crop of New Zealand lemons “LEMONS is harvested from CONTAIN A early May until late October, however GOOD SOURCE smaller volumes are OF VITAMIN C, also picked on the shoulder seasons. WHICH HELPS Lemons are imported SUPPORT from December to March to supplement IMMUNITY” local supply. What to look for: Lemons should be heavy for their size with bright yellow skin and a pleasant fragrance. Thin-skinned lemons are juicier and thickskinned ones are better for zest. Avoid lemons that are soft or with any sign of mould. Storage/handling: Lemons will not ripen any further after they are harvested. Like all citrus, lemons begin the decomposition process as soon as they’re picked. For lemons, this means drying out—a process that can be slowed by refrigeration, so keep cold where possible. Nutrition: Lemons contain a good source of vitamin C, which helps support immunity, a healthy metabolism and reduces fatigue.
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