Produce Guide

Strawberries

Sweet, vibrant and grown locally. Best in spring and early summer.

Blueberries

Plump and antioxidant-rich. Look for a silvery bloom on the skin.

Raspberries

Delicate and sweet-tart. Best eaten fresh the day of purchase.

Cherries

Peak in December–January. Choose firm, glossy and dark red ones.

Peaches

Fragrant and juicy. Smell the stem end — a great peach smells like a peach.

Nectarines

Smooth-skinned stone fruit with deep colour at peak ripeness.

Plums

Tart skin, sweet flesh. Great for eating fresh or making jam.

Apricots

Golden and honey-sweet. Choose ones with a rich orange blush.

Mango

The queen of summer fruit. Squeeze gently and smell near the stem.

Pineapple

Pull a centre leaf — it comes out easily when ripe.

Papaya

Year-round tropical staple. Yields to gentle pressure when ripe.

Lychee

Bright pink skin with sweet white flesh. A midsummer treat.

Dragon Fruit

Vibrant and mildly sweet. Flesh should be firm with bright colour.

Passionfruit

Wrinkled skin = more sweetness. Don't judge by appearance!

Watermelon

Tap for a deep hollow sound. That's the sign of a ripe one.

Rockmelon

Golden netting and a sweet scent at the stem mean it's ready.

Honeydew

Creamy and mild. Skin should feel slightly waxy when ripe.

Apples

Fuji and Pink Lady peak in autumn. Crisp, sweet and versatile.

Pears

Check near the stem — pears ripen from the inside out.

Quinces

Fragrant and tart when raw; turns pink and sweet when cooked.

Mandarins

Heavy for their size means extra juice. Look for glossy tight skin.

Oranges

Navel oranges are sweetest in winter — great for juicing.

Lemons

Year-round essential. Eureka lemons are most common in NSW.

Limes

Thin-skinned limes are juicier. Roll on a surface before squeezing.

Grapefruit

Ruby red is sweeter than white. Pick heavy, smooth-skinned ones.

Figs

Rich and jammy in autumn. Handle gently — they bruise easily.

Custard Apples

Ready when skin turns grey and gives to gentle pressure.

Grapes

Seedless red and green varieties. Plump, firm and bloom-dusted.

Kiwi Fruit

Yields slightly to thumb pressure when ripe. Packed with vitamin C.

Tomatoes

Never refrigerate — it kills flavour. Store at room temperature.

Capsicum

Red capsicums are ripened green ones — sweeter and richer in vitamin C.

Eggplant

Choose firm, shiny skin and a fresh green stem.

Chillies

Smaller and darker = hotter. Great fresh or dried.

Broccoli

Tight dark green florets with no yellowing are a sign of freshness.

Cauliflower

Creamy white and firm heads — avoid brown spots or loose florets.

Cabbage

Heavy and compact. Red cabbage holds up better in salads.

Brussels Sprouts

Winter gem — tight, bright green and earthy-sweet when roasted.

Kale

Year-round powerhouse. Dark, firm leaves with no wilting.

Silverbeet

Year-round staple — vibrant stems and crisp glossy leaves.

Spinach

Baby spinach for salads, English spinach for cooking.

Asian Greens

Bok choy, gai lan and choy sum — best stir-fried or steamed.

Lettuce

Cos and butter varieties are freshest with firm hearts.

Zucchini

Smaller zucchini are more tender and flavourful than large ones.

Pumpkin

Kent and Jap pumpkins are sweetest for autumn roasting.

Cucumber

Firm and dark green. Lebanese cucumbers are best sliced fresh.

Corn

Sweetest within hours of picking — cook the same day if possible.

Potatoes

Store in a cool, dark place — never next to onions or in the fridge.

Sweet Potato

Smooth, firm skin. Great for roasting, mashing or soups.

Carrots

Bright orange and firm — baby carrots are extra sweet. Great raw or cooked.

Beetroot

Earthy and sweet. Roast whole in foil to preserve flavour.

Parsnip

Nutty and sweet in winter — pairs beautifully with roast meats.

Turnip

Mild and versatile — slice thin for salads or slow cook for stews.

Onions

Year-round essential. Store dry and cool, away from potatoes.

Garlic

Firm, papery skin with no green sprouts is freshest.

Leek

Long white shanks mean more of the mild edible section.

Spring Onions

Crisp green tops and firm white bulbs — great fresh or lightly cooked.

Mushrooms

Store in a paper bag — plastic traps moisture and causes sliminess.

Asparagus

Tight tips and firm stalks. Snap off the woody base before cooking.

Artichokes

Tightly closed leaves mean freshness. A spring and autumn treat.

Celery

Crisp, bright green stalks. Wrap in foil to keep fresh longer.

Fennel

Anise-flavoured and crunchy. Excellent raw in salads or roasted.

Peas

Pop one open — it should taste sweet and bright, not starchy.

Green Beans

Snap one in half — a fresh bean breaks clean and crisp.