Fresh Stories Detail

As we reach mid November, an abundance of vibrant fruits and veggies is in season, offering rich flavours and variety to inspire your spring meals.

Here's what to look out for:

MANGOES

Sweet, juicy Kensington Pride, R2E2, and Calypso mangoes are seasonal favourites. Slice them and add them to a salad, pair them with strawberries and passionfruit, or bake a batch of mango muffins.

CHERRIES

With cherry supplies on the rise, prices become more affordable over the season. Several varieties are available, each with unique flavour notes, colours, and textures. Invest in a cherry pitter to make preparation a breeze for homemade cherry desserts and bakes.

ASPARAGUS

Fresh asparagus is unbeatable for its versatility and nutty flavour. Enjoy it raw or cooked, hot or cold – perfect with veal, pasta, seafood, prosciutto, chicken, or steak. It's an all-rounder that adds elegance and flavour to any meal.

LEBANESE CUCUMBERS

Tender, juicy, and full of flavour, Lebanese cucumbers are excellent value right now. For a quick, fresh salad, dice cucumber and combine with ripe ox heart or medley tomatoes, olives, thinly sliced onion, and crumbled feta.

NECTARINES AND PEACHES

As temperatures rise, so do supplies of nectarines and peaches from the North Coast, Hawkesbury, and Renmark. Available in white and yellow flesh varieties, these fruits offer a range of textures and flavours for snacking, baking, or adding to salads.

BERRIES

November brings naturally sweet strawberries from Western Australia, Victoria, and the Sydney basin, along with North Coast blueberries and raspberries, all bursting with flavour and ideal for fresh eating or desserts.

SNOW PEAS AND SUGAR SNAP PEAS

Light and crisp, snow peas and sugar snap peas are perfect for spring dining. Choose firm and plump peas, avoiding any that are overly bulging. For a quick side dish, stir-fry sugar snap peas with garlic, coriander, and a drizzle of sweet chilli sauce, or steam them and toss with fresh mint, crumbled low-fat ricotta, and a touch of extra virgin olive oil.

APRICOTS

Aussie-grown apricots are in season from November until January. Juicy, sweet, and slightly tart, fresh apricots make a fantastic snack or dessert ingredient. If unripe, place them in a paper bag at room temperature for a day or two. Grill apricot halves for 2-3 minutes, drizzle with honey, sprinkle with cinnamon, and serve warm with Greek yogurt or vanilla ice cream.

PAPAYA

Papaya continues to ripen after picking. Leave it at room temperature until the skin turns golden yellow and yields to gentle pressure around the stem. Once cut, cover and refrigerate – best enjoyed within two days for the freshest flavour.

KALE

Kale is an excellent source of vitamins C, E, and K, plus folate, beta-carotene, iron, and calcium. For a simple dish, strip the leaves from the stems, (massaged with a bit of olive oil and lemon), mixed spring berries (like strawberries and blueberries), crumbled feta or goat cheese, and a handful of almonds. Drizzle over a dressing of whisked olive oil, honey, balsamic vinegar, and a pinch of salt.

LYCHEES

New season lychees have arrived, bringing their signature sweet, floral flavour and juicy texture. These tropical gems are a refreshing addition to November's seasonal bounty, perfect for snacking, fruit salads, or desserts. Enjoy them chilled for an extra burst of freshness!

Enjoy the abundance of November produce to bring seasonal freshness and flavour to every meal!