Strawberries

In Season: June - November. Strawberries are everywhere at the moment but look out for locally grown Shaylees strawberries from Yungaburra.

Buy: Choose strawberries that are firm, plump, deeply red and shiny, with their green leaf caps attached. Unripe strawberries should not be purchased, since they do not ripen further.

Store: Strawberries only keep for a few days after being purchased, so they should be consumed within one to two days.

Taste: The sweet flavour of strawberries is much more pronounced when left at room temperature.

Use: Strawberries and Balsamic vinegar are actually a great combination, use Balsamic vinegar or glaze sparingly. Their size is ideal for children’s snack but dip them in chocolate for a taste sensation.

Good for you: Strawberries are a good source of Vitamin C and antioxidants and said to be one of the healthiest fruits you can eat.

Jicama

In Season: May - November

Origin: Jicama (pronounced ‘Hikama’) or Yam Bean is native to Mexico but has spread to South America, the Pacific and Asia.

Colour: The turnip shaped and size tuber root has a yellow brown skin that can be easily peeled to reveal a creamy white interior.

Taste: Jicama’s crisp crunchy texture is similar to an apple or raw potato and has a lightly sweet and starchy taste. More often eaten raw it makes a great crispy addition to salads or stir fry when thinly sliced or julienne. Peeled and cut into wedges it goes well with a squeeze of lime juice or as a crudités in dips.

Use: Jicama is sometimes used as a substitute for water chestnut in Chinese dishes, and added just before serving. It can be juiced or used in stuffing and a variety of other recipes. In addition to having a unique flavour and texture, Jicama carries flavour well, making it well suited to culinary experimentation.

Purple Sweet Potato

In Season: May to December

Origin: Originally from Central America and the West Indies, but made their way to Polynesia and New Zealand to become a staple diet in the Pacific and some parts of Asia, purple sweet potato is just one of the varieties of Sweet potato that today are the world's seventh largest food crop. It is an herbaceous perennial vine with edible leaves however the long and tapered root is most popular.

Colour: Light greyish brown skin with purple inside. Purple sweet potatoes maintain their lovely lavender colour even after cooking.

Taste: Purple sweet potatoes natural sweetness with a naturally creamy flavor and texture

Eat: Makes them perfect for baked, boiled, fried (like French fries), or roasted, They
are wonderfully versatile and and hold their shape well for salads.

Good for you: Purple sweet potatoes have a much lower on the glycemic index scale than white potatoes therefore even carbohydrate-sensitive people and diabetics can include these good
carbohydrates in their diets. As with other purple coloured foods they are said to be rich in antioxidants with 150% more than blueberries.

Bananas

In Season: Year round

What: The banana plant is actually an enormous herb and because of its continuous reproduction, is regarded by Hindus as a symbol of fertility and prosperity. Bananas originated in South EastAsia, New Guinea and Northern Australia.

Buy: Unlike other fruit, they will continue to ripen rapidly at home.

Store: Storing bananas in the fridge will cause their skin to blacken, unless wrapped in newspaper. Bananas can be frozen once the fruit is peels and placed in a freezer bag.

Eat: The original fast food. If slicing and not using immediately, brush with lemon to prevent discolouration. For fresh fruit salads, Lady Finger & Gold Finger are best because they hold their colour better and do not darken.

Use: Ripe bananas are delicious and can be used in smoothies, milkshakes, fruit salads, cake, sweet or savoury dishes, or dried.For a treat, try coating them in melted chocolate. The bells of bananas ( Ducasse & Ladyfinger) can also be eaten. Green bananas and plantains are starchier and contain less sugar, so are served as vegetables. They can be boiled, baked and fried. Banana leaves can also be used as a wrapping for savoury fillings and add an aromatic flavour to chicken and beef.

Varieties: Numerous varieties of bananas flourish in the region, including Red Dacca, Bluggoe, Ducasse, Cavendish, Lady Finger, Sucrier and Plantain.

Yellow Fin Tuna (Thunnus Albacares)

IN SEASON: Year round


Colour: Flesh Colour Pink, off-white yellowish, reddish or reddish brown, with bands of very dark flesh along the sides. Colour varies with species, condition and cut; lateral cuts are darker. Generally creamy white when cooked

Taste: Tuna has a mild to medium flavour with high oil content.Buy: Look for thick fillets or cutlets that have good colour and no smell.

Use: Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species superb eating qualities raw. Grilled or barbecued, tunas are best seared and left rare centrally.

Match: Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar & garlic or with Japanese wasabi, soy and pickled ginger.

Good for you: Tuna is low in fat, an excellent source of omega 3, Vitamin B12 and selenium

Coconuts (Cocos Nucifera)

IN SEASON: All year

The Spanish called this nut Cocos which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing."


Coconuts do not have a long shelf life, especially after the outer husks have been removed.


When purchasing a coconut choose one that is still heavy with juice. Shake it to make sure there is plenty of juice inside. Check the eyes, they shouldn't look dark or moldy. Choose a rich brown shell if you wish to press fresh milk. Inside, the thick flesh should be a pure white color; yellow flesh means rancidity. A lighter brown shell means a younger nut with soft meat that is delicious as a snack, or shredded to use in recipes. Milk pressed from these coconuts may be less creamy but its flavor can be fresher and tastier.


To open a coconut, hold over a bowl in one hand with the tip on one end and the eyes on the 0ther. Whack the coconut with the back of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch he juice in the bowl as it drains from the cracks.


Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a functional food" because it provides many health benefits beyond its nutritional content.

Black Sapote (Chocolate Pudding Fruit)

IN SEASON: May - January

Otherwise known as Chocolate Pudding Fruit or Black Persimmon the Black Sapote originates from Mexico and is about the size of a very large apple and tomato-shaped.

It is not a fruit to be eaten when the skin is bright green and shiny. The crown on top of the fruit should be raised, which indicates the fruit is mature. During ripening, changes of the fruit are dramatic: overnight it turns dark green and later brown-black, and goes from rock hard to soft and mushy. Do not refrigerate until ripe. Ripe fruit or pulp may be refrigerated for a few days, however, freezing is better. Frozen whole fruit or pulp retains its subtle flavour for more than six months, and frozen pulp is suitable for use in any recipe.

The flesh tastes like chocolate, but only when perfectly ripe. The taste is otherwise slightly bitter. Simply cut the fruit in half around the centre and scoop out the flesh and remove the seeds. Very soft fruit has a delicate skin, which may disintegrate when cut.

Flavour is enhanced by the addition of a little rum, vanilla, cream or coffee liqueur (Kahlua or Tia Maria). It makes a delicious ice cream and is also great in mousses, cakes, cheesecakes, muffins, bread and preserves.

King Prawns

IN SEASON: Year round, with peak supply from February through June.

Probably the most popular Prawn in Australia, there are a few types of Kings, and they can be found throughout Queensland.

The Eastern King Prawn is the most popular species but you can pay a little less for the Red Spot King Prawn which is a reef prawn that is found within 30 kilometres of coral reefs in the Gladstone to Bowen region

Suggested coatings include batters (regular or tempura) with a touch of saffron. Crumbs made from brioche make a good match with the sweetness of the prawns. Blend in saffron, turmeric, cumin or ground coriander for added flavour. If curried prawns are on the menu, use a light style of curry with coconut milk so as not to overpower the flavour of the prawn. Prawn cocktail is always popular and can be made more exotic by adding mango or fresh citrus fruits and light dressings or mayonnaise.

Appropriate sauces and accompaniments for king prawns include chilli, coriander, citrus, garlic, curry (light), ginger, tropical fruits, burnt butters, basil (pesto), mayonnaise and vinaigrettes.www.queenslandprawns.com.au

Saucer Scallops

IN SEASON: May - December

Scallop flesh is white to cream when raw and white when cooked. The roe varies from white to orange or pinkish purple depending on species and condition. They have a strong and rich flavour with a medium to firm texture.

Scallops are popular grilled or barbecued, but avoid overcooking, which causes shrinkage…and don’t use too much salt. Grill and then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.

Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, or fresh lemon juices.

Bamboo Shoots

IN SEASON: all year



Bamboo is the most versatile product in the world as well as the strongest wood.

The shoots have been used for food across Asia for thousands of years and are harvested as soon as they appear above the ground, while they are still young.

Bamboo shoots must be peeled and cooked before using. Do not eat bamboo shoots raw. Trim the roots, peel the outer leaves (sheath leaves), and remove any tough flesh - tender leaves can be left attached.

Extremely popular in China and Asia, Bamboo Shoots can be boiled, sautéed, or steamed as an accompaniment to meat or fish. Braised in soy sauce and spices, sliced Bamboo Shoots are often served as appetizers or added to soups, stews and various other Oriental dishes.

Asper Park Bamboo is an organic Bamboo plantation on the Atherton Tableland producing fresh Bamboo Shoots and processed Marinated Bamboo Shoots. The marinade for the Bamboo Shoots is made with Vinegar, palm Sugar, Garlic, Ginger, Herbs and spices and free from any artificial preservatives, colours or flavours.

For more information Contact Sue Stephens on 4091 1737 or susane@austarnet.com.au

Galangal

Ginger, Chilli, Turmeric, Galangal

IN SEASON: All year

Fresh Galangal rhizome (underground stem) is usually pink tinged in colour with a creamy white flesh that has a delicate, aromatic, peppery flavour.

It is similar to ginger but should not be used as its substitute. Peel and take off top layer and slice before either mincing or cutting into (matchstick) strips.

Galangal is harder than ginger so will need to be cooked for a longer time to become tender. Leaves are sometimes used in soups (tied in a knot and removed before serving) or finely chopped as a garnish.

For longer-term storage, galangal can be placed in a plastic bag and refrigerated or frozen.Often used with garlic, shallots, ginger, chilli, kaffir lime leaves, lemongrass and tamarind; it’s found in a wide variety of dishes such as sauces, soups, satays, sambals, chicken, meat and vegetable curries. It also tends to dissipate the fishy taste in fish and shellfish recipes.

Durian

IN SEASON: February - July

Durians originated from Malaysia and Borneo and are regarded as the ‘king of tropical fruit’. Described as ‘taste like heaven and stinking like hell’, the fruit is large golden greenish in colour and covered in spines. The flesh is divided into five segments, each containing one to four seeds. Maturity is indicated when the middle of the fruit exudes a strong smell and the flesh has a really rich creamy texture and tastes like cream cheese, garlic and onions.

After consuming fruit, pour water into skin cavity and drink from this to avoid burping. To remove odour from fingers, pour water over external surface of skin and wash hands in the runoff.

Durians are best eaten fresh but the flesh can also be used for making jams and cakes. The richness of the flesh also makes an excellent foil to hot, spicy foods like curries and chilli dishes. Durian seeds can be roasted and eaten like nuts. Great in mousses, drinks and desserts.


Durian flesh freezes and stores well, freshly thawed it is a welcome treat during the off season.

Custard Apple

IN SEASON: March - July

Native to South America and the West Indies, Custard Apple was developed in Hawaii in the early 1900s before findings its way to many Far North Queensland backyards.

This round to oval fruit has a scaly-like yellowish-green or tan skin with creamy white flesh that has a sweet and juicy aromatic flavour that lingers.

Choose a fruit without dark blemishes. Unripe fruit should be kept at room temperature until ripe. Custard Apples can be kept in the refrigerator for a day or two.

Fruit should be eaten fresh. Simply chill then cut it in half lengthwise and scoop out the flesh, removing the inedible seeds.

For a treat, add a dollop of fresh cream. It can be used in jellies and sorbets and mixed with water for a refreshing drink. It also makes an excellent fruit sauce when mixed with banana and cream.

Persimmon

INSEASON: March - April

The persimmon is native to China and Japan and was introduced into Queensland in the 1800s. In Japan it is the national fruit and called kaki which means “Food of the Gods”.

The round to heart-shaped fruit is bright orange when ripe, thin skinned with an orange flesh.There are two types of fruit, Astringent and Non-astringent. The astringent fruit has soft mushy flesh when ripe and is flatter in shape with distinct jelly-like segments. The non astringent variety has crisp flesh that is eaten like an apple and is more round in shape. In both varieties, the flesh is sweet tasting.

Choose firm, glossy plump fruit, free from blemishes. Ripen at room temperature and will store in refrigerator for up to a week.Best eaten fresh. Sliced in salads adds colour and crispness or made into jam and cakes and a good accompaniment to pork, lamb or chicken.

Mamey Sapote

IN SEASON: April

It may not look sexy but this underrated fruit is very versatile. Originating from Central America, Mamey Sapote can spend up to a year on the tree before it ripens. Leave at room temperature until soft then wait one more day for a great taste.

The fruit is large and oval to egg shaped with a leathery brown skin with reddish flesh, which encloses a single large seed. Mamey Sapote has a pleasant peach-apricot flavour.

To determine if ripe, scratch off the skin on the upper part of the fruit. If the skin below is orange to red, it is ripe. It should also give a little when pressed.

Pulp may be frozen. Fresh or frozen pulp is usually combined with other ingredients to make milkshakes or ice-cream.

To eat fresh, cut lengthwise and remove the seed. Small pieces can be mixed in a green salad or fruit salad. It makes excellent jellies, pastes, and conserves.

Shepherd Avocado

Shepard Avocados have just come into season and will continue through to mid May. They are easily identified for their green skin and elongated shape. Shepard avocados won’t go brown once cut so there is no need for lemon or plastic wrap so they are ideal for salads and even in pasta dishes. Their buttery flavour and consistency make them perfect for dips or spreading on toast and sandwiches.

Contrary to popular belief, Shepard avocados do not contain any cholesterol. Avocados are the most energy dense and nutrient rich fruit per calorie - making them an ideal part of any meal. Shepard avocados are described as a whole food, which means that each piece of fruit contains the vitamins and minerals that are essential for infant development. These nutritional qualities and smooth consistency make pureed avocados one of the first fresh fruits a baby can enjoy.

To select a ripe avocado, gently squeeze the fruit in the palm of your hand. A ripe Shepard will yield slightly to your touch. Store ripe Shepards in the fridge - better still, eat them straight away!
Fruit for later use should be firm to touch and stored at room temperature until ripe and ready to eat.

Shepard avocados are grown in on the Atherton Tableland and in Bundaberg, Queensland - the only places Shepards are grown in the world!

Turmeric

A rhizome spice that is related to the ginger family and originates from tropical Asia. It’s vibrant yellow-orange colour and strong fragrance enhances many dishes in Asian and Middle-Eastern cuisines. In Europe it has been used as a cheaper substitute for saffron. Can be purchased as a powder or buy fresh and grate or chop rhizome as you would ginger. Fresh leaves can also be used in curries or for wrapping parcels of food, and it is said to impart medicinal quality. Ayurvedic practices use it medicinally and now there have been several recent studies on Turmeric with glowing health benefits that are worth investigating. So this is really the spice of life!

Pitaya (Dragon Fruit)

I first experienced dragon fruit in a market in Vung Tau in southern Vietnam in 1995. What a stunning fruit; waxy pink skin with crisp white or bright red flesh and edible seeds. Easy to peel and wonderful decorative qualities.

I just wanted to bring one back to Australia and plant the seeds here. I did finally think better of my idea to eat one just before flying out and ... well you know what I mean? So it was several years later that they made it to tropical Australia and I am pleased to see there is quite a pitayta industry now.

Pitaya is the fruit of a cactus that originates from Central and South America. The fruits are brightly coloured and have a pink and green skin, which is unique in appearance. The pulp is white or a vivid red and contains many small black edible seeds, which add an appealing crunch. The flesh is sweet and refreshing with a slightly acidic melon-like flavour. A pitaya should give a little when gently squeezed. The fruit can be stored in the refrigerator for up to three days. Cut in half lengthways then scoop out flesh. May be cut to suit needs. Best eaten chilled and sprinkled with lemon or lime juice to enhance the flavour. Blend with milk and yoghurt for a vivid milkshake.

Pitaya is rich in Vitamin C, antioxidants, dietary fibre and said to help lower blood glucose levels.

Finger Limes (Citrus australasica)

Finger lime is a rare Australian rainforest tree originally found along the eastern coast. Named for their size and shape of a finger but otherwise called ‘Citrus Caviar’. When broken open and squeezed; out pour little (green, white or pink) balls of citrus juice that resemble caviar.

Once crunched in the mouth, there is an explosion of citrus flavour that makes them ideal to decorate and accompany any seafood, Asian dishes, salads, dressings, and desserts. Fabulous in cocktails and drinks.

SOURSOP Annona muricata

Other names: Guanabana.

Intro: Originated in the West Indies and the Americas. A member of the custard apple family. It’s characterised by a strong tangy flavour. Superb dessert fruit. Soursop leaves are regarded as having sedative properties. In the Netherlands, the leaves are put into pillowslips or strewn on the bed to promote a good night’s sleep.

Weight/size: Typically ranges from 10-30cm long and up to 15cm in width, and the weigh between 1kg - 6kg.

Colour: Green soft spiky skin with white flesh.

Taste: The taste, as the name applies, is sweet acid.

Buying/storage: The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit becomes soft to the touch. Sounds hollow on tapping when fully ripe.

Preparing/serving: Best eaten fresh. Pulp freezes well. Very juicy, and produces a rich creamy juice which is very refreshing. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. Soursop pulp dries very well and makes a good base when mixed with other fruits for fruit roll-ups. Immature soursops can be cooked as vegetables or used in soup.

In Season: Soursop can be available nearly all year.