Cox’s Orange herald apples’ arrival

Press, 23 February 1989, Page 22

Cox’s Orange herald apples’ arrival

Cox’s Orange apples made their first appearance in Christchurch fruit and vegetable markets this week, heralding the arrival of some of the most popular varieties of eating apples. They sold well, fetching $14.38 a 15kg crate or $19.60 an 18kg carton. The Cox’s Oranges traditionally have a big impact on the apple market. They are a popular children’s apple, appearing at the right time of year for school lunches and available in a manageable size. The other variety of apple now available is the Albany Beauty, at $11.95 an 18kg carton.

Consumers should make the most of the remaining stonefruit, because the end of the season is near. The last of the apricots were sold on the market this week.

There are still good supplies of excellent quality, juicy nectarines from Central Otago. Prices have firmed slightly to between $1 and $1.20 a kilogram. Peaches were fetching from 80 cents to $1 a kilogram. Larger sized plums are scarce although there is still a strong demand for these.

The second crop of strawberries is now reaching shops and supplies are likely to be available until at least Easter. Now is the perfect time for anyone who has not yet tried the nashi pear to tempt their tastebuds with the exoticflavoured fruit Because nashi was still new to the market last year it was expensive. However, since the fruit proved- so popular it is now more widely grown and as a result prices have dropped. Some Christchurch growers are supplying the fruit this season.

Market prices are from $4 a tray of 20 to 30 fruit. Other fruit providing variety to the market are passionfruit and goodquality Raratongan pawpaw. Passionfruit are fetching between 20 and

40 cents each, but increasing quantities are expected during the next few weeks and this may cause prices to ease. Produce arriving from California includes oranges, $29.90 a 20kg carton, lemons, $31.80, and grapefruit, $26.90. A new shipment of Equador bananas will arrive on the market at the end of the week. Corn was a main feature of the vegetable market this week.

After being scarce for some time, this vegetable returned to the market in good supply and com lovers are advised to make the most of it while it is plentiful.

The warm weather has resulted in a good season for com and quality is high.

Traditional winter vegetables seem to be popular, with broccoli, carrots, potatoes and kumara all selling well. There were more kumara available, with fresh supplies arriving from Dargaville and Gisborne.

Potato prices are still firm and are predicted to remain so for most of the year. The Desiree variety has arrived and will be available until about August. Although only recently introduced on the market, the Desiree has quickly gained popularity. Most supplies are coming from Invercargill and quality is continuing to improve. Potato prices were: ordinary varieties, $8 to $lO a 20kg bag; washed, $2.40 a 4kg bag; desiree, $6 a 10kg bag; red king, $4.50 a 10kg bag.

The first of the Oamaru brussels sprouts, fetching $2.50 to $4 a kilogram, were snapped up quickly by buyers. Consumers appear to be tiring of salad dishes, with demand for lettuces slackening. In spite of this, prices have firmed to between 40 and 80 cents each.

Tomatoes are also proving difficult to sell, in spite of plentiful supplies and reasonable prices. Outdoor tomatoes are

starting up and are selling for $4 to $6 a 4.5 kg box. Many growers will begin picking new crops during the next fortnight and as a result Nelson supplies should lesseri. Prices will probably stay steady. Cucumbers are lessning in supply and are fetching from 20 to 60 cents for shorts or 80 cents to $1.30 for telegraphs.

Today’s recipes Corn Relish Some ingredients were omitted from last week’s corn relish recipe. The correct recipe is below. There is no vinegar in this relish. 1 cucumber, peeled. 2 large onions, peeled. . (3 large skinned tomatoes. 1 green pepper with I seeds removed. 2 cups whole kernel corn (4 cobs). cup sugar. 1 tspn salt Freshly ground pepper, % tspn tumeric, tspn mustard. Method:Put the cucumber, onions, tomatoes and peppers through a coarse mincer. Combine all the ingredients in a preserving pan. Bring slowly to the boil, stirring until the sugar dissolves. Simmer for 30 to 40 minutes until the com is tender. Pour into dry jars and seal.

Kumara and Aubergine Casserole 450 g kumara, sliced thinly. 310 g tin tomato puree. ' 1 medium aubergine.

300 g courgette. 450 g chopped broccoli. 225 g grated cheese. salt and fresh black pepper.

Method: In a greased casserole dish place alternating layers of kumara spread with tomato puree, aubergine, courgette, broccoli and cheese. Season to taste. Finish with a layer of cheese and dot with butter. Bake at 180 deg. C for iy 2 hours. Serves four.