01 Nov 2016
Buying in-season fruit and veg will not only save you money, it’ll add unbeatable fresh flavour to your meals. Here are five foods we’ll be adding to our grocery list this November.
Who doesn’t love a plump, sweet strawberry? The berries are at their best during October and November, and can be bought cheaply by the punnet from your local green grocer.
Ideal for kids’ lunchboxes, strawberries are an excellent source of vitamin C and contain a healthy amount of dietary fibre. They’re also delicious sliced into salads and transform into a decadent desert when dipped whole into melted chocolate, or heated with sugar and brandy, then poured over ice-cream.
Top tip: To get the most intense flavour out of your berries, eat them at room temperature.
The best thing about hass avocadoes, besides being delicious, is that they’re a guilt-free source of mono-unsaturated (good) fat. We like to smoosh it over toast, mash it with lemon juice into a home-made guacamole, and slice it into a leafy green salad with crumbled feta.
Hass are the small, rough-skinned avocadoes that go a deep purplish-black when they’re ripe. Bought green, they’ll soon ripen at room temperature.
Top tip: To tell if a hass avocado is ripe, gently press near the stem – if it gives a little, it’s perfect and if it doesn’t, it’ll keep for up to a week. And to stop your cut avocado from discolouring, sprinkle it with an acidic agent such as lemon or lime juice.
Blanched then tossed through salads, served in a medley of steamed spring vegetables or enjoyed raw dipped into home-made guacamole – we can’t get enough of asparagus in spring.
But not only is the humble green spear (white and purple varieties are also available) incredibly versatile, it’s un-sung superfood. A great source of folate and fibre, green asparagus is also rich in vitamins A, C, E and K. Plus, it’s packed with antioxidants making it one of the best veggies for fighting carcinogenic free radicals.
Top tip: Snap off the woody end of the vegetable to access its most tender part. To keep asparagus fresher longer, stand the stems in a jar with the base submerged in water.
Nothing says summer quite like a juicy wedge of watermelon. And while summer may be a couple of weeks away yet, you can get a slice of it right now via in-season watermelon.
High in vitamins A and C, watermelon contains dietary fibre and potassium, and all at just 46 calories per cup. Containing mostly water (92 per cent), they’re not only hydrating, but are perfect for juicing too. And while watermelon jazzes up almost any summer salad, and pairs perfectly with prawns and prosciutto, we love ours simply sliced into wedges.
Did you know: Watermelons are classed as both a fruit and vegetable – a fruit because it grows from a seed and a vegetable because it belongs to the same family as cucumber, pumpkin and squash. All of the watermelon can be eaten, even the rind, which is actually quite nutrient rich. In China, the rind is used as a vegetable and stir-fried, stewed and pickled.
Rich in soluble fibre, and high in vitamins K, C and folate, the globe artichoke is one of spring’s forgotten super foods.
Don’t be intimidated by the flower’s leafy appearance – the heart, stem and inner leaves are all edible and are exposed by simply stripping off the woody outer layers. Once you’ve peeled off the ‘dead wood’, boil the hearts and enjoy them with a drizzle of olive oil and sprinkle of parmesan cheese. And if you’re still unsure, artichokes are readily available canned in brine, or marinated in oil (you’ll find these in the delicatessen section at The Black Truffle).
Top tip: When prepping or cooking fresh artichokes, always use stainless steel utensils – iron and aluminium cause discolouration.
Want more? Our fresh fruit platters are piled high with only the plumpest, juiciest in-season produce. Order yours online here.
Alternatively, visit us in-store to find a great range of fresh seasonal salads, rolls, take-home meals and more.