The best fruit and vegetable buys of the week, in partnership with New World.
FRESH THIS WEEK: Golden, sweet and crunchy Fuyu persimmons are in supermarkets now. The older can't-eat-them-until-they-are-mushy astringent variety are more likely found in established home gardens and the occasional farmers' market stall.
Persimmons provide plenty of vitamins A and C along with potassium so are good to include on cheeseboards, in fruit salads and in salsas with limes (good buying now) as the weather cools. You can also freeze slices to add to smoothies. Peel if you must but (as nearly always) you'll get more nutrients if you eat the skin too.
“Our growers test the sugar-acid ratio of the fruit to ensure they’re ripened just right and beautifully sweet, so just look for bright orange and blemish free Persimmons at New World and they’ll be crisp, crunchy and ready to eat straight away – just like an apple!” says New World Fresh Expert, Brigit Corson. They’ll be gone again by August. Store at room temperature.
Try persimmon marmalade
LOOK FOR: Red cabbages in supermarkets which, along with the more common greens, are affordable buys right now.
“Red cabbages are plentiful right now and we’re enjoying some excellent quality crops,” says Brigit. “Grown mainly in Pukekohe and Palmerston North, they’re an all-year-round vege but they can be affected by the weather at times.”
Traditionally, red cabbages are cooked longer than green (they pair beautifully with pork) but, even so, they are great raw, shredded into salads. Lemon juice, wine or vinegar will help stop the colour leaching away through cooking.
Cabbages are a good source of vitamins C and K, along with potassium. However, the red type does have more vitamin C than the green and is a source of vitamin A as well.
Braised red cabbage
Cauliflowers are also well priced in New World stores now.
MOVING ON: Broccolini is going to be in shorter supply over winter which is normal in their seasonal rhythm. Figs and blueberries are finished. It's a last call for local capsicums and aubergines. "Local capsicums should be back around July-August, but there will be imported varieties available to see you through" says Brigit.