Figs have a rich history: the fig tree was the Tree of Life to the ancient Egyptians, and in the Bible they were said to grow in the Garden of Eden and their leaves were allegedly used to cover Adam and Eve’s nakedness.

Figs are one of the highest plant sources of calcium and fibre, and also contain potassium, magnesium, vitamin B6 and antioxidants.

When selecting figs, choose clean, dry fruit with unblemished skin. The colour of the skins is of little indication of ripeness, so give them a gentle squeeze – there should be a little “give”. Ripe figs are quite delicate, so handle with care! As figs are easily perishable, consume as soon as possible after buying. Ripe figs will keep in the refrigerator for 2-3 days however serve at room temperature to enjoy the full flavour. Unripe figs can be left at room temperature for a day or two until the flesh softens.

Remove the stems before eating. The entire fig including the skin can be eaten, although some people prefer to peel them if the skins are thick. Figs can be enjoyed in either sweet or savoury dishes.

Here are five ways to enjoy figs:

1. Grill halved figs with honey and serve with mascarpone or fresh ricotta.
2. Add sliced figs to a salad of rocket, walnuts and blue cheese.
3. Wrap halved figs with thinly sliced prosciutto and drizzle with caramelised balsamic.
4. Include quartered figs as part of a cheese platter.
5. If you’re lucky enough to have a fig tree or access to an abundance of fresh figs, make fig jam.

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Grapes are a good source of fibre, vitamin C, vitamin A and potassium, and contain more natural sugar than any other fruit.

Grapes do not ripen further after picking, so it’s important to try before you buy. Choose grapes with fresh green stems and plump fruit that’s firmly attached to the stalks. Avoid bunches with soft or wrinkled fruit, or grapes that are brown around the stem.

Store unwashed grapes in an airtight container or a sealed plastic bag in the fridge, where they will keep for about 3-4 days. Only wash grapes when you intend to eat them, as washing before storing will shorten their shelf life.

Here are five ways to enjoy grapes:

1. Include grapes as part of a cheese platter.
2. Include grapes in a fruit salad.
3. Add halved seedless grapes to a salad.
4. Grapes pair well with chicken, so add a handful to a chicken casserole.
5. Add grapes to a homemade jelly.

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The Bolivian name of the fruit is Achachairú (which translated means “honey kiss”) and is highly sought after for its unique taste and nutritional properties. A cousin of the mangosteen, Achachas are tangy and refreshing, the taste vaguely resembling that of a passionfruit although the texture is completely different.

An Achacha is egg-shaped in appearance about 4cm x 6cm, has a seed similar to a lychee and when ripe is bright orange in colour. Minor skin irregularities do not affect the quality of the inner fruit.

Nutritionally, Achachas are a valuable source of Vitamin C and Folate, as well as Potassium, Riboflavin and antioxidants. The sugar levels of the Achacha are relatively low compared to other fruits.

To eat an Achacha, score the skin with a sharp knife, squeeze the fruit and remove the skin (don’t throw them away though, as the skins can be used to make a refreshing drink – see below!). Enjoy the delicious flesh avoiding the seed. Achachas can be successfully frozen (either peeled or unpeeled) for many months.

Achachas do not ripen further once harvested. To store, Achachas can be kept at room temperature for up to a week, or for several weeks stored in the refrigerator.

Here are five ways to use Achachas:

1.    Add sliced Achachas to a salad of rocket and toasted almond slivers
2.    Drop a peeled Achacha into a glass of bubbly.
3.    Freeze Achachas and serve as a natural sorbet (lovely as a palate cleanser between courses).
4.    Add sliced Achachas to a tropical fruit salad for an exotic twist.
5.    Make an Achacha thirst quencher, recipe as follows:

Ingredients:
Washed skins from 12 Achachas (skins can be collected and stored in an airtight container in the fridge for  up to a week)
2 litres water
1/2 cup honey or 1/2 cup raw sugar dissolved in 1 cup boiling water
Fresh mint leaves (optional)

Method:
1. Place the Achacha skins in a blender or food processor and blend with 1 litre of water.
2. Add the honey or sugar syrup and the other 1 litre of water.
3. Place in a jug and leave in the refrigerator overnight.
4. Strain the drink, and keep chilled until ready to drink.
5. Serve with fresh mint leaves if desired. You can also serve with lime wedges or add some rum for a refreshing alcoholic drink!

*photos courtesy of www.achacha.com.au

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There are three main types of cherries: the sweet cherry, sour cherries such as the Morello variety, and the in-betweens (duke cherries). The most common type in Australia is the sweet cherry, which can be found in a number of varieties.

Nutritionally, cherries are a good source of dietary fibre, vitamins B and C, potassium and antioxidants.

When selecting cherries, choose plump, shiny fruit with bright green stalks still attached (a sign of freshness).

Sweet cherries keep well for several days in a vegetable storage bag in the refrigerator. Sour cherries stored in the same manner will keep for a longer period. Do not remove stalks before storing. All cherries can be successfully frozen, with or without stones.

The easiest way to remove the stones if using cherries in cooking is with a cherry stoner. Alternatively cut a small slit near the top of the cherry and remove the pip with a small knife.

Cherries are divine enjoyed just as they are, but here are five other ways to enjoy them:

1. Make a Black Forest Cake with sour cherries.
2. Add pitted cherries to a summer fruit salad.
3. Serve cherries as part of a cheese platter
4. Toss a handful of halved pitted cherries into a salad of rocket and feta cheese.
5. Add pitted cherries to muffin or cake batter.

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There are many mango varieties cultivated in Australia, with the Kensington Pride (or Bowen) being the most readily available. The R2E2, a larger and sweeter variety, is also a common variety.

Nutritionally, mangoes are an excellent source of beta-carotene, a powerful anti-oxidant. They are also high in vitamins A and C, dietary fibre and potassium.

When selecting mangoes, choose unblemished fruit. A ripe mango will yield slightly under pressure and should have a sweet fruity fragrance if not chilled. The colour is not an indication of its ripeness as colour varies with variety.

Store unripe mangoes at room temperature until ripened. Once ripened, consume immediately or refrigerate. The cheeks of the mangoes can be successfully frozen – good news if you have a surplus and want to enjoy mangoes when they are out of season.

To cut a mango, hold it in a vertical position over a chopping board. Slice the cheeks off by making 2 cuts lengthwise either side of the stone. Use a small knife to cut each cheek in a diamond pattern, being careful not to cut all the way through. Turn the cheek inside out and cut the cubes from the skin (or you could serve or eat the mango straight from the cheek). To make mango slices rather than cubes, cut the cheeks into 4 or 5 slices lengthwise, then use a small knife to remove the skin from each slice. 

Mangoes are pure pleasure eaten just as they are, but here are five other ways to enjoy mangoes:

1. Make a mango daiquiri
2. Combine diced mango, chopped red onion, chilli and coriander and fresh lime juice to make a mango salsa. Serve with chicken, pork and seafood.
3. Include chunks of mango in a tropical fruit salad.
4. Add chopped mango to a Thai coconut curry.
5. Make a colourful salad of prawns, avocado, mango, lettuce and cherry tomatoes.

Mango Salsa

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There is some confusion between a papaya and a pawpaw, however a pawpaw has a distinct yellow flesh and is a larger fruit, whilst a papaya has orange to red flesh and is a smaller oval or pear-shaped fruit. Although there is a subtle difference in taste, the two can be interchangeable.

Nutritionally, papaya contains a wide variety of vitamins and minerals, including vitamin C, vitamin A, calcium, iron and a wealth of protective antioxidant carotenoids. Papaya is also a valuable source of dietary fibre, is low in sodium and kilojoules and is fat free.

Papaya contains a natural enzyme that helps with the breakdown of proteins and is excellent as a meat tenderiser (similar to pineapple).

When purchasing, choose fruit that is free from obvious bruises. Light, superficial blemishes may be disregarded as they don’t affect the internal eating quality of the fruit.

Papaya can be ripened at room temperature and are ready to eat when the skin is yellow and slightly soft to the touch. They can be stored in the fridge for a few days once ripe. Once cut, cover with plastic wrap to keep fresh.

The easiest way to prepare a papaya is to cut the fruit in half, scoop out the black seeds and cut into wedges. (Interesting fact: the seeds can be dried and ground in a mortar and pestle and used as you would pepper.) Then remove the skin from each piece by gliding a knife under the skin and cut into chunks if desired.

Here are five ways to use papaya:

1. Serve half a papaya with the seeds removed with the juice of half a lime.
2. Make a salsa with diced papaya, tomato, red onion, chopped coriander, finely chopped chilli and fresh lime juice. Lovely with fish!
3. Add shredded unripe green papaya to an Asian salad.
4. Add papaya to a banana smoothie.
5. Use a melon baller to make papaya balls and add to a tropical fruit salad.

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Nutritionally, lemons are an excellent source of vitamin C and are rich in pectin which can help keep cholesterol levels normal.

When purchasing lemons, select plump, firm fruit that is brightly coloured, heavy for its size and has a lovely aroma. Avoid fruit with discolouration or wrinkling.

Lemons can be stored at room temperature for up to two weeks, longer if refrigerated.

It is useful to know that 1 average sized lemon yields 40ml (2 tablespoons) of juice. Rolling the lemon on a benchtop or giving it a short burst in the microwave will ensure you get the maximum amount of juice extracted.

Lemon juice can be successfully frozen. Fill ice cube trays with freshly squeezed lemon juice and freeze for later use in cooking.

In addition to the juice, the zest or rind of a lemon is an important ingredient in cooking. To zest a lemon, use a zester or fine grater such as a microplane. Avoid the bitter white pith.

Here are five ways to enjoy lemons:

1. Add fresh lemon juice and honey to boiling water and drink to soothe a sore throat.

2. Accompany fresh seafood with lemon wedges.

3. Fill the cavity of a chicken with lemon wedges before roasting.

4. Use freshly squeezed lemon juice instead of vinegar next time you make vinaigrette.

5. Make Lemon Delicious Puddings.

Lemon Delicious Puddings are an Aussie favourite

fruit of the month: lemons is a post from: entertaining made easy

There are a number of varieties of kiwifruit, the most well known being the Green Kiwifruit. A more recent popular variety is the Kiwi Gold, which has gold flesh and is less acidic than the green variety.

Nutritionally, kiwifruit is a rich source of vitamin C, fibre and antioxidants. It also contains vitamin E, potassium, magnesium and folate.

When purchasing kiwifruit, select fruit that is firm but gives a little when gently pressed, and is heavy for its size. Avoid fruit that is soft, wrinkled or bruised.

Due to their protective skin, kiwifruit store well. Once ripened, store kiwifruit in the refrigerator if not using straight away.

To eat a kiwifruit, simply cut in half lengthways and scoop the fruit from the skin. To peel a kiwifruit, cut a thin slice off the stem end, peel the skin using a peeler and cut or slice as desired. Kiwifruit are just delicious eaten alone, but here are 5 other ways you can enjoy them:

1. Pop a few kiwifruit in your juice extractor next time you’re making fresh juice.
2. Make a salsa of diced kiwifruit, avocado and red onion, lime juice, olive oil, finely chopped chilli and mint, and salt and pepper to taste.
3. Top a Pavlova with sliced kiwifruit.
4. Make a kiwifruit Daiquiri by blending together Kiwi fruit, white rum, lime juice and sugar.
5. Use chunks of kiwifruit as a dipper for Chocolate Fondue.

Kiwifruit is delicious dipped into Chocolate Fondue

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A navel orange

Nutritionally, oranges are rich in Vitamin C, fibre, minerals and phytonutrients. To ensure you receive the maximum vitamin benefits, peel or slice oranges just before eating.

When purchasing, choose brightly coloured oranges that feel heavy for their size with no softness or bruising. Oranges will stay fresh for up to 1 week at room temperature but you can extend their shelf life by storing them in the refrigerator.

To segment an orange, cut a slice from the top and bottom of the orange and cut away the peel and pith. Using a small knife, cut along the membrane on both sides of each segment.

To zest or grate an orange, the easiest way is with a good fine grater like a Microplane which can be purchased from good kitchenware shops. Alternatively, use a box-grater but be careful to only grate the coloured part of the fruit as the pith (the white part) is quite bitter. You can also use a zester which will produce long, thin shreds.

Zesting an orange

Here are 5 ways you can enjoy oranges:

1.    Make freshly squeezed orange juice for breakfast.
2.    Try your hand at Crepes Suzette, the famous flaming French dessert.
3.    Combine orange segments with bitter greens, avocado and roasted slivered almonds for a delicious salad.
4.    Chocolate and orange are a match made in heaven, so add some finely grated orange rind next time you make a chocolate cake or mousse.
5.    Serve peeled orange segments at the end of a rich meal to cleanse the palate.

fruit of the month: oranges is a post from: entertaining made easy

Nutritionally, pears are high in fibre, a good source of vitamin C and provide the important mineral potassium. 

When buying pears, select unbruised fruit. Choose softer fruit if you wish to eat now, or firmer fruit to be eaten later in the week.  To test for ripeness, gently press near the stem – if it gives it’s ready to eat. If you’re planning to cook with pears, choose Beurre Bosc or a firm pear.

Packham Pears

Pears can be kept for several days at room temperature, depending on the ripeness.  Ripe pears may be refrigerated to extend shelf life. Like apples, the flesh of the pear discolours quickly once peeled or cut.

Although pears, like apples, require no preparation to be eaten as a snack, here are 5 other ways they can be enjoyed:

1. Add sliced pear to a salad of rocket, parmesan and walnuts.

2. Poach pears in port for a delicious dessert.

 
Port Poached Pear

3. Include slices of Nashi pear on a cheese platter.

4. Serve roasted pears as an accompaniment to chicken or pork.

5. Use pears instead of apples to make a Tarte Tatin. Click here for Pear Tarte Tatin recipe.

Pear Tarte Tatin

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