Thanks to Fresh Finesse, here's what’s fresh and best in the markets.

FRUIT

Avocados- Hass*

Apples- Sundowner*

Custard Apple*

Lemons*

Mandarin-Hickson*

Mangosteen

Nashi*

Oranges-Navel* Blood

Pears –El Dorado*

Strawberries- new season*

VEGETABLES

Asian Greens*

Beetroot*

Beans- Borlotti, Stringless*

Broccoli*

Brussel Sprouts*

Cabbage *

Cauliflower*

Celery*

Eggplant-Hydroponic*

Gem Squash*

Leeks*

Mushrooms-Swiss Brown*

Onions- white salad*

Pumpkin*

Silverbeet*

Snow Peas*

Sugar Snaps*

Swedes*

Sweet Potato*

Zucchini*

*Indicates WA grown

BORLOTTI BEANS:

Encased in divinely pretty pods, these fresh beans are a bit of a seasonal treat, not only to devour but also to gaze at!  They’re available dried all year round, but there are many good reasons to purchase these speckled delights fresh; their flavour is sensational and there’s a lot of reward to be had in going the extra mile in preparing a less common WA-grown veggie.

Freshly shelled borlotti need no soaking, as opposed to the dry versions.  Instead, place them in a pot of cold water, bring to the boil and simmer for 20-30 minutes until tender.  Recipe wise, think Italian classics: minestrone, pasta e fagioli or a casserole of borlotti bean and sausage with polenta.  Buon Appetito!

GEM SQUASH:

The size of a small grapefruit and distinguished by their tough deep green skin, petite gem squash taste a bit like a cross between a pumpkin and a zucchini.  Preparation methods are versatile; they can be baked, boiled or stuffed and roasted with delicious ingredients and served to each diner individually.  When selecting, make sure that they are firm and deep green in colour; avoid gem squash that are soft at their stem as they will be older and not as sweet.

NASHI:

An Asian delicacy for centuries, the Nashi was originally brought to Australia by Chinese gold miners in the 1850s.  Modern varieties of this exotic fruit are now readily available, the Nijiseiki being the most commonly spotted variety.  Nijiseiki Nashi are ripe when they are a light yellowy-green in appearance.  A richer yellow colour and a loss of their unique crisp texture indicates that they’re starting to over-ripen.  Try sautéed Nashi, sliced fennel and toasted breadcrumbs as a wickedly good winter stuffing for a loin of pork.

HICKSON MANDARINS:

Local Hickson Mandarins are now in season, giving citrus lovers a fresh new variety to look out for.  Like most mandarins, they are easy to peel, contain few seeds and lots of fresh, sweet juice.  Use creatively in recipes where you would use oranges, and remember to shred some of the peel to include in cakes, muffins and dressings for a wonderful intense citrus flavour.

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