[ fresh produce ]
BEST IN SEASON Spring has arrived and fresh herbs are naturally abundant now, although they are available yearround due to hydroponic growing and state of the art glasshouses. Easy peel Afourer and Richard’s Special mandarins are at their peak this month. Sweet and juicy tangelos will make an appearance and are in season until late December. Seedless New Zealand Navel oranges are in good supply until December, with limes reaching the end of their season in September. Lemons remain on stream year-round. The Californian grape season has kicked off, so imported grapes are good buying from now until January. Varieties available include red, green and black and a selection looks great visually in your produce department.
Grapefruit
“MUSHROOMS ARE ONE OF THE WORLD’S MOST NATURAL, RESOURCE EFFICIENT CROPS.”
Members of the citrus family, grapefruit have a sweet yet tart flavour and a high juice content. They mature from May through to January so are in full swing now. Main varieties grown in New Zealand include the Morrison Seedless which are large and golden, the Star Ruby with their beautiful pink skin and flesh, and Cutlers Red, characterised by bright red/orange skin and white flesh. What to look for: Choose grapefruit that feel heavy for their size, are plump and with smooth, thin skin. The deeper the colour, the more intense the flavour. Storage/handling: Grapefruit can be stored at room temperature, out of direct sunlight for one week, but will last much longer if they are refrigerated. Refrigeration also ensures their vitamin content is not diminished. Nutrition: Grapefruit are a good source of vitamin C, which helps protect cells against free radical damage and support immunity. They also contain potassium, essential for healthy fluid and mineral balance.
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Mushrooms Mushrooms are one of the world’s most natural, resource efficient crops. They take only six weeks to grow from seed to plate and require minimal water –
10
just 20 litres to produce 1 kilogram of mushrooms. Mushrooms are incredibly versatile, flavourful, nutrient dense and with their substantial texture, provide a great alternative for meat in vegetarian dishes. Main varieties available in New Zealand include White Button, large and small Portobello, Swiss Brown, Shiitake and Oyster. What to look for: Choose mushrooms that are firm to touch with a fairly even colour. As with all mushrooms, the fresher the better. Stems are a good indicator of freshness, so select strong, healthy ones. Mushrooms are incredibly fragile and susceptible to bruising so often, even with care taken, they may have some marks or blemishes. However, this won’t affect the taste or quality of the mushroom. Storage/handling: Mushrooms consist mainly of water and are very delicate, so if not stored properly they can deteriorate fast. They should be kept constantly refrigerated in a dry place with air circulation. Pre-packed mushrooms in cardboard packaging (specially designed for mushroom storage) are great for customers to grab and go. For loose mushrooms, always have brown paper bags on hand and ensure stock rotation to ensure freshness. Nutrition: Mushrooms are a good source of pantothenic acid for release of energy from fats. They are also a source of vitamin B6 which is vital in allowing the body to utilise iron.
FMCG BUSINESS - SEPTEMBER 2021
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