Best in season

With winter officially here, fresh produce is slower to grow, and shoppers will increasingly be seeking out traditional ‘comfort foods’ such as root crops.

The supply of leafy greens and brassicas such as silverbeet, broccoli and cauliflower has started to return to normal after disruption early in the year from cyclones and flooding in the North Island. Leeks and celery are also appearing in good numbers and should be kept stocked up this month. Kūmara supplies remain short with our largest growers losing around 70% of their crop in Cyclone Gabrielle. Red are the most affected of the varieties.

Kiwifruit are in steady supply along with limes, apples and pears.

Persimmons

Persimmon growing areas across the top half of the North Island sustained minor damage in the wet and windy weather earlier in the year. Despite this, the 2023 crop will be in steady supply through May, June and July.

High winds and humidity have caused some cosmetic marks on the fruit this season, but the quality and flavour of the persimmons is outstanding. What to look for: Choose persimmons that are firm to touch as they will continue to ripen on the shelf. A ripe Fuyu persimmon will be a deep orange colour.

Storage/handling: Persimmons are unlike a lot of other fruit in that they keep longer if stored at room temperature – between 15-25 degrees. Persimmons kept refrigerated will go soft more quickly than if they are left at room temperature.

Nutrition: Persimmons provide a good source of vitamin C with one persimmon providing over 100% of the recommended daily intake.

Satsuma Mandarins

New Zealand’s Satsuma mandarin season is now underway with the 2023 crop looking really good despite the wet summer. Harvesting began in late April on orchards in Northland and Gisborne, this year looks to be a fraction down on last year, but retailers can still expect good volumes this month through until mid-August.

What to look for: Skin should feel slightly loose and a juicy mandarin will feel heavy for its size. Avoid bruised or blemished mandarins.

Storage/handling: Satsuma mandarins can be stored at room temperature for a few days but should be refrigerated after that to extend shelf life of up to two weeks.

Nutrition: Satsuma mandarins are a good source of vitamin C, which supports immunity. Two mandarins provide nearly 70% of your daily vitamin C needs, and they are also a source of folate and vitamin B6.

Carrots

Available all year round and a staple in Kiwi households, carrots are coming into their main crop now with harvesting happening in Ohakune and the South Island.

Carrots should be displayed alongside other root vegetables such as parsnip and swede. Be sure to display loose carrots to attract attention, as well as pre-packed options so time-poor consumers can grab a bag and go.

What to look for: Choose carrots that are firm and well-formed with a good orange colour.

Storage/handling: Store at 0°C with a relative humidity of 90-100%. Carrots are ethylene sensitive so store separately from ethylene producing fruit and vegetables such as apples and tomatoes.

Availability: Carrots are a good source of vitamin A. They’re also a source of dietary fibre, which supports digestive health.

www.unitedfresh.co.nz