Kiwifruit sales lagging behind supplies: market

Press, 7 May 1987, Page 20

Kiwifruit sales lagging behind supplies: market

Big amounts of kiwifruit in crates, boxes and trays were available at Christchurch markets this week. According to one market, sales of the fruit are not keeping up with the supply. Mr Ron Bainbridge, of Market Gardeners, Ltd, said that the situation was similar last year; there was an oversupply early in the season, and the fruit dropped to prices uneconomic to growers. The kiwifruit in Christchurch is mostly from Motueka. It has fetched only 30 to 50 cents a kilogram. There was a shortage this week of Californian oranges. A shipment next week is expected to ease the problem. The price of New Zealand lemons has increased in the North Eland, where most of the fruit is grown, and this is expected to force the price up in Canterbury during the next few weeks. The standard-grade variety fetched between 80 cents and $1 a kilogram; the Meyers fetched $1 a kilogram. The feijoa season is now well under way. Feijoas were selling from $lO to sl4 for a 7kg tray. New Zealand Italia grapes fetched between $4.50 and $5.50 a kilogram, while Australian varieties sold from $30.80 to $33 a 10kg carton. The popular splendour eating apple arrived this week, joining six other types on the market. Potatoes and carrots were plentiful at reasonable prices this week. Because of seed problems this year, parsnips were in adequate supply only. Market Gardeners said that the quality of Canter-bury-grown onions. was not particularly good at present, mainly because of cold weather earlier in

the year. Onions fetched from $lO to sls a 20kg bag. Canterbury lettuces were hit hard by recent frost and are nearing the end of their season. Most lettuces available from now until early spring will be Oamaru grown. Canterbury lettuces fetched 30 to 60 cents each; Oamaru lettuces were 45 to 60 cents each. Demand for green vegetables picked up this week. Silverbeet was a good buy at $3 to $6 a case. Cauliflowers fetched between $4.80 and $6.40 a bag of eight Brussels sprouts fetched from $1.50 to SI.BO a kilogram. The four varieties of cabbage, drumhead, savoy, Chinese and red, were still available. Macfarlane and Growers suggested using red cabbage in pickles or salads. Chinese cabbage can be added to soups or stirfried dishes near the end of their cooking time. Leeks were still expensive, fetching from $lO to sls a case of 10 bunches. The slightly sweet tasting celery sold at between $4 and $7 a carton of nine or 12. A consignment of sweet corn from Nelson arrived at markets last week, unusually late for the season. Spaghetti squash was also available. This can be boiled whole for 20 to 30 minutes or baked for 40 minutes. It is then cut in half and the seeds removed, revealing a white flesh which resembles spaghetti. This can be scooped out and eaten. Snow peas fetched from $6 to sl2 a kilogram, according to quality. Capsicums from Motueka were in good supply, the green variety selling for between $1.50 and $2

a kilogram and the red for $2 to $3 a kilogram. Flowers Macfarlane and Growers reported that there was no shortage of flowers for Mother’s Day. There was a good range of coloured carnations as well as roses and the traditional Mother’s Day flower, the white chrysanthemum. Potted chrysanthemums were also available in different shades and varieties. There was plenty of greenery available, although gypsophila was in shorter supply than at the same time last year. Today’s recipes NORDIC AVOCADO PEAR SALAD 2 avocados 2 large pears or nashi 4 large slices of cheese cut in shreds 4 lettuce leaves 2 tbspns pecans or walnuts, halved Method: Slice avocados. Peel pears only if the skin is not in a good condition, slice finely. Arrange avocado, pear and cheese slices attractively on lettuce leaf and top with dressing. Sprinkle with a little paprika or poppy seeds to garnish, and finish with a sprinkling of nuts. GINGERED CARROTS 2kg raw carrots, peeled and cut into *4cm slices 14 tsp ginger 2 tbspns margarine, melted 2 tbspns finely chopped parsley 1 tsp sugar MethodzPlace carrots in saucepan. Add just enough water to cover. Boil 10 to 12 minutes or until barely tender. Drain. Mix ginger with sugar and sprinkle over carrots; add melted margarine and stir gently. Sprinkle with parsley just before serving.