[ fresh produce ]
BEST IN SEASON Fresh, new season strawberries are the first of the summer berries and these consumer favourites are available now. A range of delicious apples and pears are also on hand. As temperatures increase so does the demand for tropical fruit, so allocate space for items such as pineapple and pawpaw. Fresh herbs are abundant and should be wellstocked for salad season along with celery, cucumber, radish, spring onions and all lettuce varieties. Courgettes are now in season until May.
Avocados A bumper crop of New Zealand avocados is upon us with 4.9 million trays forecast for export and 2.5 million trays for the New Zealand market. Despite an erratic winter harvest, record volumes were achieved and weekly volumes to market have now stabilised. The New Zealand avocado export season is underway and will also assist in bringing steadier weekly harvest volumes into the New Zealand market over the season. What to look for: Bright green Hass avocados should not be displayed until they are olive green as the fruit takes too long to ripen and can cause customer dissatisfaction. Less than 20% of your display should be olive green with 80-90% of it being brown/green to purple/brown. Do not display black avocados as they are overripe. Storage/handling: Avocados need to be ripened at room temperature, then stored in the refrigerator. They bruise easily, so handle carefully. Choose Hass avocados based on colour – bright green are not ripe, olive green will be ripe in 2-3 days, brown/green are firm ripe and purple/brown are soft ripe. Nutrition: Avocados are a good source of vitamin B6, which supports healthy metabolism. They are also a source of vitamin E which helps protect cells against free radical damage.
Asparagus Asparagus are a highly seasonal, specialty vegetable and only available from mid-September to January. New Zealanders particularly love green asparagus, however purple asparagus are becoming more available and are increasing in popularity. This purple variety has a flavour profile that is nuttier and sweeter than green asparagus as it contains a higher natural sugar content. They are best eaten raw. What to look for: Asparagus are extremely perishable, so it is essential they reach wholesale and retail promptly after being harvested. When 10
FMCG BUSINESS - OCTOBER 2021
choosing asparagus select straight, firm, fresh green stems with trimmed ends and a minimum of white butt. Fresh asparagus should be squeaky when the spears are rubbed together. Storage/handling: Asparagus have a high water content and will quickly dehydrate if stored in a dry environment. To ensure freshness, which is critically important, refrigerate where possible and keep spears sitting in fresh water on display and in storage. Displays should feature crisp, snappy spears and be kept relatively small with frequent restocking direct from the chiller. Nutrition: Asparagus are a good source of folate, which helps build healthy amino acids. They are also a source of riboflavin which helps the body utilise iron, supporting energy production.
Tangelo From the citrus family, tangelo are a beautiful cross of a mandarin and grapefruit and can be characterised by their ‘nipple’ at the stem. They are tangy-sweet, juicy and bursting with flavour – with the added bonus of being easy to peel. Their availability window is reasonably short, from September to December so make the most of these gems. What to look for: Ripe tangelo are similar in size to an orange. They should feel heavy for their size with a bright orange rind, sometimes featuring a definite reddish hue. Firm or slightly soft fruit with smooth skin denotes a well-ripened tangelo. Storage/handling: Tangelo can be stored in a cool, dry place for up to a week, however refrigeration will prolong their life and preserve vitamin content. Nutrition: Tangelo are a good source of vitamin C, which supports healthy bones, gums, teeth and immunity.
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