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| Cherries are hand-picked. |
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| Whole peaches can be easily peeled by immersing a few at a time in boiling water for about 15 seconds and then plunging them into ice water. The skin will slip right off. |
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 | Fruit & Vegetable |
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| Fruitful season |
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| In summer, some of nature’s sweetest treasures come to the table. Collectively known as stone fruit because of the stone-like pit at their core, these fruits are delicious eaten raw, in fruit salads or gently cooked in a myriad of creative ways. With the advantage of jet-fresh produce on our shelves, we can now enjoy beautiful ripe peaches oozing with summery goodness, or delicious cherries, freshly hand-picked on the other side of the world. Here’s your guide to the cornucopia of succulent stone fruit in store to tempt your palate. |
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| Sweet Service |
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Fruit desserts
Most stone fruits are great for fruit desserts. Cobblers, crisps and crumbles are among the simplest and best-loved fruit desserts. All are essentially sweetened baked fruit with a crumbly or biscuit-like topping.
Pies & tarts
Pies are a true summer favorite, especially made with stone fruits such as peaches and cherries. Cherries, peaches, apricots and plums are also great candidates for tarts and tart fillings.
Preserving
Jams, jellies and compotes can be made with any combination or individual uses of plums, peaches, cherries and apricots.
Poaching
An easy and quick method to preserve ripe fruit is by poaching. Poached fruits are wonderful over ice cream, pancakes or just eaten alone.
Grilling
Grilled fruits are becoming more popular especially for summer outings. Fruits cook quickly on the grill and seldom take longer than a few minutes to slightly soften. Grilled fruits can be eaten as is or served atop ice cream. |
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| Apricots |
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Origin
Australia, New Zealand, USA, Italy, Canada & France
Season
May – September (USA)
Choosing fruit
Look for plump orange-colored fruits or those with a reddish cheek. Apricots should yield to gentle pressure and exude a sweet fragrance; the skin should be smooth and velvety.
How to eat
Rinse under cold running water before using them. To halve, cut down to the pit around the longitudinal seam and twist the two halves to separate.
SERVING SUGGESTIONS
Eat fresh or dried. Large quantities are canned or pulped for jam making.
Storage
Best ripened at room temperature, in a single layer rather than piled up. Stored in a paper bag at room temperature, for two to three days to ripen. Ripe apricots should be refrigerated and used as soon as possible. Don't wash until you're ready to eat.
Nutrition
Low in fat, high in vitamins A and C, a good source of potassium. |
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| Cherries |
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Origin
Australia, USA, Italy, Canada, France, Japan, Belgium
Season
June – August (USA)
Choosing Fruit
Choose large, glossy, plump, hard and dark-coloured cherries with fresh green stems.
How to eat
Eat washed, by the handful, plucking off the stems.
Serving suggestions
Great in fruit salads, cooked in pies and as jam.
Storage
Loosely pack unwashed cherries in a plastic bag and always store in the fridge. Fresh cherries should keep for up to a week. Washed cherries can be frozen for up to a year.
Nutrition
Fat-free and a good source of fibre. They are also rich in potassium, vitamin C, and B complex. |
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| Nectarines |
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Origin
South Africa, Australian, USA, Italy, France,
Season
May – October (USA)
Choosing fruit
Choose brightly coloured and fragrant nectarines that yield to gentle thumb pressure, especially along the seam. Firm or moderately hard fruits will ripen in two or three days if kept at room temperature in a loosely closed paper bag, away from sunlight. A rosy blush is not an indication of ripeness. Avoid rock hard or greenish fruit as well as fruit that are too soft or shrivelled.
How to eat
Wash under cold running water. If refrigerated, allow to warm to room temperature for optimum flavor. No need to peel.
Serving suggestions
Delicious in fruit salads, desserts and puddings.
Storage
Once ripe, nectarines will keep in the refrigerator for a week.
Nutrition
Low fat and a good source of vitamins A and C. |
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| Peaches |
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Origin
USA, Australia and New Zealand, Italy, Canada, France, Japan, Taiwan, China
Season
May to October (USA)
Choosing fruit
Look for fruit with skins that show a background colour of yellow or warm cream. Avoid undertones of green, which indicate the fruit was picked too soon and won’t ripen properly, and rock hard peaches. Look for plump, medium to large peaches with unwrinkled skins. Choose fruits that are mildly fragrant and yield slightly to pressure along the “seam”.
How to eat
Washed thoroughly and rub with a paper towel to remove the fuzz on the skin.
Serving suggestions
Use in fruit salads, desserts and puddings.
Storage
To ripen, store in a brown bag at room temperature. Store in the crisper bin of your refrigerator for five or six days.
Nutrition
Fat-free, high in vitamin A and a good source of vitamin C. |
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| Red Plums |
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Origin
USA, Australia, Italy, Canada, France,
Season
May to October (USA)
Choosing fruit
Choose plump and well coloured fruit that yields to gentle pressure. Ripe plums will be slightly soft at the stem and tip. You can buy firm (but not rock hard) plums and ripen them at home.
How to eat
Wash first and eat at room temperature. Cooked plums are usually eaten with the skins on, but if you can peel them by blanching in boiling water for about 30 seconds and then submersing in ice water. SERVING
Suggestions
Eat raw, in fruit salads, dried (prunes), or cooked (in pies or jam).
Storage
Ripen by placing them in a loosely closed paper bag. Once ripe, plums should be stored in the fridge and will be good for up to three days.
Nutrition
Low fat and high in vitamins A and C. |
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| Green (Gage) Plums |
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Origin
USA, China
Season
July to October
Choosing fruit
Choose fruit with a light green skin that yields gently to the touch.
How to eat
Wash with cold water. No need to peel. Greengage plums have a coarse, firm texture and a sweet taste.
Serving suggestions
Use in fruits salads, jams. Because of their rich, confectionary flavour, are considered one of the finest dessert plums.
Storage
Ripen in a paper bag. Once ripe, should be refrigerated and eaten within three to four days.
Nutrition
Low in fat and a good source of vitamin A. |
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| Prunes |
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Origin
USA, Australia,France, Canada
Season
June – August (USA)
Choosing fruit
Prunes are dried plums, usually the La Petite d'Agen variety. Look for prunes with blue to black skin and yellow flesh. They have a sweet taste.;
How to eat
Eat directly from the package.
Serving suggestion
Also suitable for making jam.
Storage
Store in an airtight container and refrigerate for up to 6 months.
Nutrition
Prunes are high in vitamin A, potassium and fibre. |
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