4 minute read
Best in season
With spring in full swing, we are treated to a wide range of fresh fruit and vegetables in the produce department. Seasonal favourites along with year-round staples are in good supply and represent great value.
Asparagus
Asparagus, hailed as the Queen of veggies, has made a welcome return, with peak production expected around Labour Weekend. Retailers should showcase fresh, green asparagus in prominent positions, as these delicious spears are only around for a short time. Also consider featuring the unique purple asparagus.
What to look for: Choose straight, firm, bright green stems with tightly closed tips. Fresh asparagus is squeaky – when the spears are gently rubbed, they will make a squeaking sound.
Storage/handling: Asparagus has a high-water content, therefore it’s best to handle gently to prevent bruising. Displays should be restocked frequently directly from the chiller. Advise consumers to keep asparagus refrigerated with butt ends either wrapped in wet paper towel or standing in a jar with 1-2 cm of water.
Nutrition: Asparagus is a source of essential vitamins and minerals. Most notably, vitamins B6, C and K and dietary fibre, which helps maintain digestive health.
Avocados
Avocado growers are predicting a great avocado season ahead with plenty of top-quality fruit available. Multi-buy deals appeal to consumers.
What to look for: Build prominent displays of avocados in various stages of ripeness. Include olive green and dark green avocados in the displays with ripe, purple fruit separated. Ripeness guides and storage tips in store are helpful for consumers.
Storage/handling: Avocados bruise easily and should be handled with care. They ripen at room temperature; storing under refrigeration will slow the ripening process.
Nutrition: Avocados provide a good source of dietary fibre, vitamins and minerals, including folate, which supports growth and development.
Strawberries
The seasonal nature of New Zealand strawberries helps drive demand, along with their vibrant colour and delicious taste. The season should peak from mid-November into early December with new growing technologies providing availability of New Zealand strawberries from September to May/June.
What to look for: Strawberries will ripen moderately once they are harvested. Select bright red berries with a natural sheen and fresh, green leaves. Avoid over-ripe berries and those with white tops or tips.
Storage/handling: Strawberries are highly perishable and should be stored and displayed under refrigeration unless stock turnover is high.
Nutrition: Rich in vitamin C, fibre and folate, strawberries appeal to health-conscious consumers.
Tangelos
Tangelos are a bright orange citrus fruit that are tangy, sweet and juicy with a thin, easy to peel skin. They are in season from September through to December.
What to look for: Ripe tangelos are similar in size to oranges and should feel heavy for their size with bright orange skins.
Storage/handling: Tangelos can be stored at room temperature but refrigeration extends their shelf life.
Nutrition: Tangelos are a good source of vitamin C, which supports healthy immunity.
Potatoes
Potatoes remain one of New Zealand’s favourite vegetables and spring is a great time for consumers to enjoy the new-season varieties available in stores.
What to look for: Stock firm, smooth-skinned potatoes without green spots or sprouts. Offer a variety of sizes and types for diverse customer needs and optimal freshness.
Storage/handling: Potatoes should be stored in a cool, dark, dry and well-ventilated place, ideally at around 7°C to avoid sprouting. Potatoes bruise easily so handle them as little as possible.
Nutrition: Potatoes are a good source of vitamin C and contain B vitamins that support overall health.