Pawpaws, feijoas among exotic fruits available

Press, 13 April 1989, Page 18

Pawpaws, feijoas among exotic fruits available

Pawpaw, feijoa, tamarillos, mangos and passionfruit all added some zing to the fruit scene this week.

Supplies of these exotic fruit prove that although the stone-fruit season may be over there is still plenty of selection at the market.

Feijoas were plentiful, fetching between $1 and $2.50 a kilogram. This fruit thrives in warm temperatures and is being supplied mainly from around Gisborne and New Plymouth. The season usually lasts only about a month so consumers are advised to make the most of the feijoas now. Tamarillos, $4 a kilogram, are arriving in greater quantities each week and are proving more .popular as supplies of summer fruit dwindle.

It was a good growing season for pawpaw in Raratonga and supplies are greater than in previous years, with prices also down.

Passionfruit from Nelson and the Bay of Plenty, $4 to $5 a kilogram, and mangoes from the Phillipines, $3B a tray of 16, are also available.

The first supplies of Granny Smith apples will be released on the market today. This popular eating and cooking apple usually sells very well and will be fetching $14.50 a 15kg crate.

There are still plentiful supplies of other varieties of apples, with the Royal Gala down about $2 this week, at $14.95 a 15kg crate. Red Delicious were $14.50 and Golden Delicious, $13.95. A new variety of apple appearing for the first time this season is the Jonagold, however, only a limited quantity have

been released on the market. Consumers can look forward to seeing more of this excellent quality apple next season. One of the choicest eating pears is the Doyenne du Comice, fetching $24.95 an 18kg crate. There are also Winter Cole and Buerre Bose available.

Nashi are enjoying a long season, with plentiful supplies still available at reasonable prices. The fruit was selling for $5 to $7 a tray at the market.

Demand is strong for strawberries, $1.60 to $l.BO a punnet, and" raspberries, $1.50 to $1.60, although supplies are scarce with the season nearly ended. Buyers can turn their attention instead to grapes, with four varieties available, including the Nyora and Thompson seedless from Australia.

The cooler weather this week has sparked greater interest in traditional winter vegetables, such' as cauliflower, cabbage and carrots.

These and other favourites for winter dinners, such as swedes, $lO a bag, potatoes, $5 to $6 a bag, and kumara, $2O to $25.80 a carton, were all plentiful.

The dry summer and spring may not have benefited many growers, but it can be thanked for the plentiful supplies of good-quality pumpkin. Keeping quality of the pumpkin should be excellent.

Brussels sprouts from Oamaru, $1.60 to $2.20 a kilogram, are gradually increasing in supply. Although there is no shortage of broccoli at present, supplies could be cut if Canterbury suffers

too many hard frosts. Beans, at $5 to $6 a kilogram, are nearing the end of their season and South Island courgettes are also lessening. North Island courgettes should begin arriving soon. In spite of the winter weather, it was not all bad news on the salad vegetable scene. One market auctioneer reported that lettuces were selling well even though there were fewer available. There are plenty of green, yellow, red, purple and orange capsicums about to add colour to any salad. However, the variety does cost a little more, with greens fetching $1.50 a kilogram, red, $2 to $2.50 a kilogram, and yellow, $4 a kilogram. Tomatoes have started to firm in price this week after being cheap for most of the summer. Canterbury produce fetched $7 to $lO a 4.5 kg box, Nelson were $6 to $9 and outdoor, $3 to $B. The sweetcorn season is almost over, but some of the later varieties now appearing are of excellent quality. Today’s recipe PUMPKIN AND CORN PUDDING 500 g skinned pumpkin 1 small onion 1 egg 1 cup cream style corn 1 cup breadcrumbs salt and pepper grated cheese Method: Boil pumpkin and onion together. Mash, and add egg, corn, breadcrumbs (save some for the top), salt and pepper. Put in a greased casserole dish. Dot with butter and put rest of crumbs mixed with grated cheese on top. Bake in a moderate oven for about an hour, or until brown.