Our Late Autumn Picks for 2019
/Autumn’s fruit basket is varied and delicious. There’s nothing better than when apples and pears are their fresh best, and quince makes a brief appearance in autumn too.
But it’s not until Autumn cools, where lovers of citrus can get sticky fingers over new mandarins and grapefruit. Figs are also aplenty to turn into scrumptious jam, and exotic editions like Guava and Feijoas are at their flavourful peak to excite our taste buds.
Here are our (late) Autumn picks to give you all the nutrients you need to battle the winter cold.
Ruby Grapefruit
Ruby grapefruit (also known as Ruby Red, Red Blush and Star Blush) has a smooth skin with a distinctive red blush. The flesh is pink to red is juicy and sweeter in flavour the March grapefruit variety.
Ruby grapefruit also packs a mighty punch in safeguarding your health. Grapefruit is a great source of vitamin C, vitamin A and potassium. Grapefruit also contains magnesium which is important to heart and nerve function, and fibre needed to regulate your metabolism.
There are so many ways you can use grapefruit in your everyday eating. Toss grapefruit segments with avocado, cherry tomatoes, mixed salad leaves and red onion for a refreshing side salad, or use the juice as the base of a dressing for pork, chicken or seafood.
Imperial mandarins
First introduced in Sydney in 1890, Imperial mandarins are an Aussie favourite, and probably the most popular mandarin variety. Imperials are easy to peel, have very few seeds (if any at all), and have an excellent sweet flavour making them the perfect snack any time of day.
Mandarins, like oranges, are bursting with vitamins C, A and B. Vitamin C is vital to our heal to help fight a number of molecules in our body known as free radicals through its antioxidant properties. Mandarins are also rich in minerals like iron, magnesium, potassium, phosphorus and calcium.
Did someone say fruit salad? Make a fresh autumn fruit salad with mandarin segments, sliced plums, pears and red grapes. Add a dollop of yoghurt with some granola for a breakfast treat!
Love a savoury option? Spread toasted English muffins with cream cheese (or cottage cheese), and top with imperial mandarin segments. If you’re daring, add a drizzle of hone
Feijoas
Pop quiz: What looks similar to a guava, taste just as good and offers a plethora of health benefits too? Enter: Feijoas (also known as pineapple guava), a tropical fruit popular in countries like Mexico, Brazil, Bolivia and New Zealand and is now tingling our Aussie taste buds.
Shaped like an egg with a thin lime-green skin, Feijoas can be eaten straight up or sliced in half then scooped out. If you take a peek inside of the feijoa, you’ll notice that it has a central jelly-like textured seed pulp that’s surrounded by soft and grey-white flesh. The flesh is deliciously sweet and somewhat tart, and is strongly aromatic with a sandy texture. While the skin is edible, it is usually discarded, as it’s too strong for some. As for the flavour? Usually described as pineapple, guava and strawberry combined - it’s truly unique.
Feijoas are high in vitamin C, vitamins B3, B5, and B6. They also contain minerals like manganese, copper, calcium and potassium and also iron.
Feijoa Chutney
This recipe has been taken from a book called "A New Zealand Country Harvest Cookbook" by Gilian Painter.
1.5 kg feijoas
1 kg onions
1/2 cup crystallised ginger
2 cups sultanas
2 cups brown sugar
1 teaspoon ground cloves
3 teaspoons curry powder
2 tablespoons salt
1 litre malt vinegar
Method
Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer until thick, then pour into jars. Seal when cold.
Figs
Where would we be without the sweet taste of figs? Figs have a unique, sweet taste, soft and chewy texture and a slightly crunchy, edible seeds. Fresh figs are delicate, so they are often dried to preserve them. The result? A sweet and nutritious dried fruit that can be enjoyed year round.
One of the world’s oldest trees, their natural sweetness meant that, before the days of refined sugar, they were often used as a sweetener. Figs are native to the Middle East and Mediterranean and were held in such high regard by the Greeks that laws were once created to prevent their export.
Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A and K that contribute to health and wellness.
Tip of the day: When choosing figs, select those that are plump and tender, have a rich, deep colour and are free from bruising. Ripe figs have a sweet fragrance. When brought home, ripe figs shouldn’t be washed until ready to eat. They should be kept in the fridge for approximately two days. If figs are not yet ripe, keep them at room temperature to ripen.
Figs are extremely versatile. They can be used in baked treats, whether dried or fresh, added to salads,, poached in juice or red wine, or partnered perfectly with cheese. Here are some delicious recipes: