BEST IN SEASON

With winter fast approaching, vegetables like cauliflower, broccoli, silverbeet, leeks and celery will all be abundant. Ohakune carrots, as well as parsnip, swede, potatoes and Brussels sprouts are in their peak and demand for these vegetables is always high. Fruit-wise, kiwifruit and feijoas continue to be in good supply in May. A full range of apples, pears and Nashi pears are essential to keep your fruit area stocked at this time of year. Limes are also great value right now.

Persimmons

After a tough 2020 season with COVID lockdown two weeks before harvest and lengthy drought conditions, the New Zealand persimmon industry is heading into this season with greater confidence. Persimmons are actually a berry fruit and are only available in May and June. They are incredibly versatile and Kiwis have clearly clicked on with a 20% rise in fruit sold in the New Zealand market over just two years.

What to look for: Look for plump persimmons with smooth, shiny, orange skin free of cracks or blemishes. They will continue to ripen on the shelf and are ripe when crisp, so select fruit that is firm to touch.

Storage/handling: Persimmons are different to 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 vitamins A and C, as well as potassium which supports healthy growth and development.

Carrots

The May Ohakune and South Island crop is currently in peak production with carrots fresh out of the ground. Although carrots are available year-round, they are at their best in the winter months. Merchandise carrots alongside other hard-line vegetables such as parsnip and swede. Be sure to display loose carrots to attract attention, as well as pre-packed options so consumers can grab a bag and go.

What to look for: Choose carrots that are firm and well formed, with a good orange colour. Smaller carrots tend to be sweeter and more tender.

Storage/handling: Store in a cool, dark place and keep hydrated.

Nutrition: Carrots are a good source of vitamin A for healthy skin and eyesight.

Satsuma mandarins

May brings the start of the Satsuma mandarin season, which will run through until mid-August. Many citrus varieties can withstand freezing temperatures, however Satsumas are extremely hardy and other than the kumquat, can deal with lower temperatures than other citrus fruit - as low as -9 degrees! They are sweet, juicy, seedless, easy-peel, immune-boosting and consumers love them. As they have a broad maturity time, fruit supplied throughout the season is always top quality.

What to look for: Select mandarins that are firm to slightly soft and are heavy for their size.

Storage/handling: Store at room temperature, out of direct sunlight for up to a week, but refrigerate after that to extend their shelf life of up to two weeks. Ensure stock is always rotated.

Nutrition: Satsuma mandarins are a good source of vitamin C, which helps the body unlock energy and supports immunity. They are also a source of thiamin, which supports mental wellbeing.

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