Kerrimuir Fruit Supply
Selecting the perfect Apricot
Ripe apricots should have an even yellow colour. Some varieties also have a pale red blush. Apricots bruise easily so treat with care by not squeezing or placing heavier items on top.
Storing your Apricots
Apricots breath! Always remove from plastic bags and store in a fruit bowl at room temperature. You'll enjoy the aroma more and the flavour is better.
When to buy
It's a good idea to buy enough for a few days at a time to enjoy at the peak of ripeness. Australian apricots are in season only from November to January.
^^Above: Hass variety avocado
Did you know...
Selecting a ready to eat avocado - look for ripe fruit which yields slightly to gentle pressure at the stem end. Colour, shape and skin texture will vary by variety.
Storage - refrigerate in crisper section for a few days. Half avocados are best kept with the seed in, sprinkled with lemon juice and covered to prevent browning.
Ripening - To ripen an avocado, leave it at room temperature with other fruit such as a banana until ripe. The natural gases produced by the other fruit help ripen the avocado faster.
Bananas are known as the 'No-Fat Wonderfruit' that contains Vitamins B1, B2, B6, C, potassium, magnesium and dietary fibre. They are high in carbohydrates which provide maximum energy and also contain folate and tryptophan.
For a smooth, creamy treat, have a banana today!
Cavendish (common) banana
The most common variety, ideal for cooking, blending or enjoying straight from the skin.
The small, plump banana with a sweeter, more concentrated flavour. Lady Fingers are a special banana treat because this unique species only produces about half as much fruit as the others and needs to be harvested from a giant 5 metre tall tree. For the sweetest taste, wait until the skin of your Lady Finger has started to fleck before eating. Not suitable for cooking but ideal for slicing as it won't brown when cut.
A new variety, larger with rounded ends, and a distinctive, tangy taste. Best enjoyed when tips are fully yellow. Not suitable for cooking, but like Lady Finger, ideal for fruit salads.
Ripening & Storage
To ripen, store them at room temperature; in your fruit bowl or on the kitchen bench until you wish to use them. Once cut, melons are best kept in the refrigerator, wrapped in plastic.
Watermelons are low in kilojoules and are a good source of Vitamin C, so they make a delicious snack or dessert that's naturally good for you.
Choosing a watermelon
Choose watermelons with a shiny, evenly coloured skin that is free from blemishes. Put your ear to the melon and tap lightly. If the melon is ripe and ready to eat you'll clearly hear a dull thud.
Mini Lee Melon
The mini lee has a flesh colour and flavour similar to the watermelon, but it's much smaller and usually round with a light green skin.
The champagne melon is larger than the mini lee and has a light green skin with narrow, dark green streaks. Its flesh is a pale, golden colour with a texture like watermelon, but a distinctive, sweet flavour all its own. To test for ripeness, simply tap the melon lightly and listen for a dull thud.
Ripe rockmelons can be chosen by smelling them when they are at room temperature, or by pressing the stem end in.
Mandarins are not only cleverly packaged in their own easy to peel 'container' they're also sweet, juicy and rich in vitamin C, low in kilojoules and are flavour-packed source of dietary fibre.
Choosing a good one!
When choosing mandarins, pick those that have a rich, glossy skin with a fine texture. Avoid any fruit that has obvious soft spots. The puffy appearance and feel of Queensland mandarins is normal due to the nature of their easy-to-peel 'packaging'.
The Hickson's are easy to peel and have few seeds. They are light to deep orange in colour, very sweet and are available from June to late July.
Ellendale mandarins have a loose, puffy skin and are available from June to mid-August.
Imperial Queensland (IQ) Mandarins
These are the first variety available each year. Delicious, sweet and juicy, 'IQ' mandarins are available from April to June.
The Murcot mandarins have more seeds and the tight skin is a deep orange. Often called the 'Honey Murcot' these fruit are very sweet and are available from July to late August.
How to select
Look for nectarines that have a yellow colour at the stem end. Nectarines bruise easily so treat with care by not squeezing or placing heavier items on top.
Storing your Nectarines
Nectarines breath! Always remove from plastic bags and store in a fruit bowl at room temperature. You'll enjoy the aroma more and the flavour is better.
When to buy
It's a good idea to buy enough for a few days at a time to enjoy at the peak of ripeness. Australian apricots are in season only from September to March.
Navel's contain a natural source of sucrose, glucose, and lactose, Vitamin C, dietary fibre and are a proven antioxidant making them a carbohydrate powerhouse. They are sweet, juicy and are seedless making it a perfect snack any time, any where!
In the fruit shops now you'll find oranges with a green tinge. These are actually the ripest, most delicious oranges available because the green tinge is proof that they have enjoyed plenty of sunshine. Oranges change colour from orange to green after lots of sun because heat brings out the natural chlorophyll in the skin; and that's exactly what's happening to our delicious Australian Valencia oranges right now.
Valencia oranges are available from mid to late summer.
Under the tropical Queensland sun, pineapples grow to sweet, delicious perfection. And pineapples are at their delicious best as soon as you buy them, so to enjoy their full flavour, they should be eaten within a day or two of purchase.
Keeping them fresh
Pineapples are best kept in a cool place without too much variation in temperature. They can be stored in the refrigerator, either whole or with the skin and leaves removed. However, constant changes in temperature can affect the flesh and cause 'black heart'. A fruit bowl on the kitchen bench is generally the ideal place to store a pineapple.
Can there be anything to compare with the luscious, sunny flavour of Victorian strawberries for taste, simplicity and all round style?
Victorian strawberries are at their best from November to May, so choose ripe fruit which are firm, bright and plump with a glossy skin. And because strawberries are low in fat and kilojoules and a great source of Vitamin C, you can do yourself - and the whole family - a strawberry flavour any time. After all, strawberries, the Fruit With Style, are always in good taste!
Plump and round in shape, slightly flat on top and bright red when ripe. The great all-rounder for soups, stems, sauces, salads and sandwiches.
The smooth Italian personality shines through because this low acid variety is often oven or sun dried, marinated in olive oil and added to exotic dishes and salads. Look for an oval shaped tomato, deep red when ripe.
A burst of flavours. Good things come in small cheerful bright red packages. A snack time favourite that's also great in salads.
Field grown to perfection. Deep red and delicious, it's of very high quality with a flat top. The calyx (or stem), is removed. Scrumptious in salads, grilled or made into brushetta.
The green calyx (or stem) is still attached to this round, smooth tomato. Full flavoured and a rich red when ripe. Great for salads and sandwiches.
Kerrimuir Fruit Supply
523 Middleborough Road, Box Hill North 3129
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