Market fresh Report - Week Ending Nov 9th

Papaya is in plentiful supply and tasting superb. Brimming with vitamin C, antioxidants and natural digestive enzymes, this golden-fleshed tropical fruit is both refreshing and nourishing. Simply spoon straight from the skin with a squeeze of lime or add to breakfast bowls and smoothies

Blueberries are one of nature’s most convenient superfoods — no peeling, pitting or prep required. These tiny berries are packed with vitamin C and antioxidants that support brain and heart health. Enjoy by the handful or add to yoghurt, cereal or salads

New-season peaches and nectarines from Queensland, Mildura, Swan Hill and the Sydney Basin region have started harvesting. Growers are expecting a good season with fruit bursting with juicy goodness. Overall, the season is running about a week or so later than last year

Add Truss tomatoes to your shopping basket. They’re juicy, aromatic and rich in lycopene, a powerful antioxidant. Ripen them at room temperature for the fullest flavour. Cherry and grape tomatoes are also a thrifty and tasty buy and are perfect for salads and snacking.

From Gympie, premium handpicked green beans are tender, sweet and packed with nutrients. They’ll keep well for up to a week

Snow peas and sugar snap peas add vibrant crunch and a dose of vitamin C to any meal. Delicious raw or cooked, they pair beautifully with prawns or chicken in stir-fries. Use sugar snap peas in a steamed spring vegetables with ginger & soy dressing side dish.

It’s a great week to enjoy fresh peas. They have a naturally sweet, nutty flavour that simply can’t be matched by frozen varieties. Add a handful to a pasta dish or risotto like this asparagus, green pea & chorizo risotto.

Victorian-grown raspberries are a delicious buy this week — bursting with sweet, tangy flavour and vibrant colour. Perfect for snacking, topping your breakfast, or adding a fresh touch to desserts.

Victorian and NSW cherries have started to arrive at your local greengrocer! Early fruit is looking bright, plump and promising. As the season progresses, expect richer colour and sweeter flavour -perfect for healthy snacking or festive desserts

Sweet, aromatic strawberries from Victoria and Sydney supplies are increasing. Their rich red hue and sweet flavour make them irresistible. Serve sliced strawberries with ricotta French toast for breakfast or brunch Ideal for breakfast.

Asparagus is in peak season and unbeatable in taste, tenderness and value. High in folate and antioxidants, it’s delicious steamed, grilled, or tossed through pasta.

Add colour and peppery bite to your salads with radishes. Choose from classic red radish or for a bit of variety, try French radishes -they’re easy to spot with their rosy-red tops fading to white tips, and their slender, elongated shape.

Cool, juicy Telegraph cucumbers are a hydrating and low-calorie snack. Slice and pickle for sandwiches and salads or make an Asian-Style Cucumber Salad – Smash or slice cucumbers and toss with soy sauce, sesame oil, rice vinegar, a touch of sugar and chilli flakes.

Mangoes are a must-have this week! Juicy, fragrant, and packed with vitamins A and C, mangoes are a delicious way to boost your immune health and enjoy a taste of the tropics. Choose from Kensington Pride, Calypso or R2E2 varieties - all bursting with flavour

Both watermelon and golden-fleshed champagne melon are bursting with natural sweetness — the perfect refreshing treat for warm days. A great buy this week

Velvety, golden apricots have made their seasonal debut. Bursting with beta-carotene and natural sweetness, they’ll only get better as the weather warms. Try them grilled with honey and yoghurt or baked into a crumble

Crisp Iceberg and Cos lettuces are top quality this week. Their refreshing crunch makes them ideal for wraps, summer salads or as a base for grilled seafood and barbecued meats. Try a classic Caesar with Cos or roll up your own lettuce cups with chicken or prawns.

Vibrant, nutrient-dense kale is a powerhouse of vitamins C, E and K, plus iron, calcium and folate. Add it to smoothies, bake into crispy chips or sauté with olive oil, garlic and chilli.

Plump, juicy cobs are bursting with natural sweetness. Enjoy sweetcorn boiled, steamed, barbecued, or roasted. Slice the kernels off the cob for salads, fritters or croquettes, or serve whole with a knob of butter and a sprinkle of salt.