Prices remain steady for quality produce

Press, 2 March 1984, Page 2

Prices remain steady for quality produce

Quality, quantity, and reasonable prices were apparent at the Christchurch produce markets this week. An extensive range of fruit and vegetables included passionfruit, rockmelons, and limited supplies of pawpaws and babacoes. Passionfruit has been in Christchurch shops for two weeks, but the first supplies of quality fruit arrived in the markets yesterday, selling up to $7 a tray. The fruit met a good demand. Rockmelons were also

popular, supplies coming mainly from Nelson and the North Island. However, limited supplies of locally grown melons were available. The fruit realised 80c each to $11.40 a case, averaging about $1 to $1.20 each. The season is expected to last until next month. The smooth-skinned Prince melon was also available, at $8 to $lO a carton, as were watermelons at 70c to 80c a kilogram. Good-quality Hamburg

grapes were plentiful and fetched $9 to $lO a 2.5 kg carton and up to $2O a 4kg carton. In the berryfruits, strawberries were in demand at $7.60 to $11.60 a tray, as were raspberries at up to $13.40 a tray. Good supplies of stonefruit were available, although apricots, which are nearing the end of their season, have had a slight drop in quantity. Yesterday they sold at $5 to $l5 a halfcase. Nectarines were $8 to $lO

a half-case and $3 to $6 a tray, while plums realised up to $23 a case. Bottling peaches were plentiful, at $5 to $7 a half-case, and excellent dessert peaches were available for $5 to $6 a tray. Supplies of imported oranges, lemons, and grapefruit reached Christchurch shops this week as did Philippines bananas, pawpaws, and babacoes. Kiwifruit was also available and sold for $17.50 a tray. The salad vegetables are still popular and meeting a good demand. Lettuce prices dropped by almost half yesterday, because of increased supplies, making from $2.20 to $3.90 a case. Today's recipe PASSIONFRUIT TOPPING 6 passionfruit 1 tblspn sugar V2 cup orange juice or water 2 tspns cornflour Method: Cut passionfruit in half and remove pulp with a teaspoon. Sweeten with sugar. Mix cornflour with juice and add to passionfruit. Heat gently, stirring until thickened. Serve hot or cold poured over icecream.