Fruit

Citrus is plentiful with grapefruit, lemons, limes, mandarins and oranges all having a good season. Limes will start to slow down soon, so grab some before they disappear, juice them and freeze in ice-cube trays for a quick lime hit to your curry or cocktail. Alternatively, buy some of the plentiful red papaya from North Queensland and serve with freshly squeezed lime juice.

Now is a good time to make a batch of preserved lemons for use in savoury or sweet dishes. Wash chemical-free ripe lemons and cut in quarters or eighths lengthwise. In a sterilised jar, layer a generous amount of salt with the lemons, squashing and squeezing as you go. You can include some peppercorns and bay leaves if you have them. Keep layering salt and lemon until the jar is full. Cover the lemons with more juice if necessary. Store for a few weeks until the juice is gel-like. Use the peel, not the pulp, sparingly! Once opened, store in the fridge, where it will keep for months.

Apples of all varieties are still available. Don’t forget our local supplier Glenbernie Orchard for home delivery or buy straight from the farm shop.

Avocados are widely available and prices are low. Steer clear of fresh berries which are not cheap at the moment. Head to the freezer section for your berry fix.

Vegetables

Winter veggies are coming from the southern states as well as Queensland, so there is an oversupply of broccoli, cabbage and cauliflower. Unlike this time last year when we were in flood, leafy greens are available and well-priced, including lettuce and silverbeet. Carrots are looking good, as are celery and potatoes. There is some winter corn, tomatoes and eggplant.

Check out local suppliers like Green Connect and Dapto Community Farm for the freshest local produce. Flame Tree Co-op in Thirroul supports local growers too, if you are in the northern suburbs.