For the best flavour and quality this spring, choose produce that’s in season – straight from our Aussie farmers to you. To get you started, we’ve pulled together three of our top picks this September:
Once known as “tree tomatoes” tamarillos have travelled far and wide from their Latin American roots. Tamarillos are oval-shaped with a glossy red or golden skin. They’re packages of good health, with a 60g tamarillo providing fibre, vitamins A and E and a good source of immuneboosting vitamin C. Tamarillos are a fruit, just like their tomato relatives, and can be eaten raw or cooked in both sweet and savoury dishes. Enjoy their tart, tangy flavour by simply cutting them in half and scooping out the flesh. Choose fruit that are fully coloured. They should be slightly soft to the touch with a loosened stalk. Refrigerate for up to two weeks and peel them before use.
Recipe Ideas: Tamarillos work well with cheese and in jams, chutneys and relishes. Use them in stir-fries, waffles, salads, pies, tarts,– and even on pizza!
Also known as courgette, zucchini is a member of the squash family. It grows on bushes and can range in colour from almost white, to yellow, to green. It was Italian migrants who brought this vegie to Australia. The most common zucchini has dark, jungle-green skin, and succulent white flesh with edible seeds. Zucchini can be enjoyed both raw and cooked and in a wide range of savoury and sweet dishes. A 75g serve of cooked zucchini provides vitamin C, folate and the antioxidant manganese. Look for zucchini with glossy skin that is firm to the touch. Store them in a plastic bag in the fridge and use within three days of purchase.
Recipe Ideas: Zucchini loves cheese so it’s at home in frittatas, lasagne, slices and tarts, but can also be used in sweet baked goodies including cakes and muffins.
Field tomatoes There are many exotic tomato varieties available these days, with most cultivated in hot houses and other carefully controlled environments. But field tomatoes are ever popular and for good reason. Their size, shape, colour and flavour have tantalised tastebuds for centuries and they’re a star ingredient in many cuisines. Seductively round and a luscious glossy red, field tomatoes were once referred to as “love apples”. They are almost inexhaustibly versatile, both raw and cooked, and are a good source of vitamin C. Choose tomatoes that have an earthy smell and are heavy for their size. Never store tomatoes in the fridge as they’ll lose flavour and turn mushy.
Recipe Ideas: From omelettes and salads to soups, stacks and sauces, tomatoes are a culinary hero. Their flavour is well enhanced by herbs, especially mint, oregano, basil and parsley.