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Market Update 22 April 2020

You like Grapes – we Got Grapes!

Crimson seedless, Red Globe, Thompson seedless, Sapphire and Sultana Grapes  

Persimmons with their overtones of apricot and honey, are a Seasonal Fruit that is available from April through to July. Persimmons are ready to eat when the flesh is soft and gooey, somewhat resembling apricot jam. They team well with Yoghurt, Custard, Honey and Cinnamon

Take home a few Quinces this week. Quinces are complemented by flavourings like Cinnamon, Vanilla, Honey, Almonds, Red Wine, Cream or Star Anise

Pears are such good value right now so why not cook up a dessert with William, Packham, Buerre Bosc or Corella Pears

The Australian Season of Pomegranates has started and the quality is excellent!

Pomegranates are a classic addition to Rice and Couscous dishes of the Middle East and ground meat dishes of India and Pakistan

Apples are not only an ideal snack food, they add sweetness to Salads, taste superb when roasted to serve with Pork. With so many varieties available right now, try a different one each week.

Did you know that rich, creamy Bananas contain no fat at all and that they are ideal for serving with Pancakes?

Green Limes add a citrus zing to Marinades, Drinks, Sauces and Salad Dressings. A key ingredient in Asian and Mexican dishes, Limes are less acidic than Lemons and team well with Avocado, Mint, Coriander, Chilli, Chicken, Seafood and Pork

Munch on a seasonal salad of Veggies and creamy Shepard Avocado. This pear-shaped Avocado is a thrifty buy right now. The season for Shepard avocados will finish around the end of April with the Hass variety increasing in supply

Rosemary is the Herb of Remembrance, so with ANZAC DAY on Saturday 25th April, it’s the perfect time to make the most of this fragrant herb and to plan on adding it to the family Special Remembrance dish

Sweet Potatoes are a tuberous Root Vegetable rather than a true potato. Sweet potatoes are not just nutritious, they are low in GI therefore slow to digest. An increasing favourite, Sweet Potatoes have a burnt orange skin and bright orange flesh. Perfect for roasting, mashing or boiling. Store sweet potatoes in a cool, dark and ventilated area out of any plastic bag

The humble Choko is back in vogue. A favoured garden staple of yesteryear, the Choko is full of potential with its firm flesh becoming tender once cooked hence absorbing flavour. Choko teams brilliantly with Curries, Stir-fries, Soups and Potato Mash. Can be stored in the fridge for up to 2–3 weeks

Victoria grown Fennel is white, crisp, flavoursome and super value at Fred’s One Stop. Delicious served shredded in an Autumn Salad

Broccolini is a thrifty buy this week. Toss Broccolini with Pancetta & Almonds for extra flavour

As the evenings become cooler Cauliflower will flourish and supplies will increase. Cauliflowers creamy white florets provide a healthy alternative to rice. Serve cauliflower with Indian Curries or Dahl, use instead of couscous, or simply serve it as a side dish with Roasted Vegs, Chicken or Meat

Autumn is chestnut time. Cut a cross X in each chestnut, then roast for 20 minutes in a hot oven, remove from the oven, cool slightly and peel will still warm. Toss roasted and peeled chestnuts with Brussels sprouts for a tasty side dish, with roasted vegetable or through a salad. Chestnuts are $7-$15 a kilo, depending on size and variety.

Lebanese Cucumbers are a choice buy this week!

Victorian grown Brussels Sprouts are a quality and value buy at Fred’s. Shred Brussels Sprouts and add them to your next Stir-fry

Chinese cabbage (aka Wombok) is mild in flavour with pale elongated green leaves. Toss sliced Chicken in a hot wok with a little oil, garlic and green onions until almost cooked through. Add shredded Chinese Cabbage and Kecap Manis and stir-fry until the leaves just wilt, then toss through fried noodles and serve. Yummo!

Crisp Iceberg Lettuces are well-priced. Perfect for making Lettuce Cups to serve with San Choy Bau

With its delicate Aniseed flavour, Fennel is a versatile and thrifty buy at Fred’s One Stop. Fennel is superb when teamed with Seafood, Pork, Chicken, Lamb, Tomato and Citrus

Rosemary is the Herb of Remembrance, so with ANZAC DAY on Saturday 25th April, it’s the perfect time to make the most of this fragrant herb and plan on adding it to the family Special Remembrance dish

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