Looking for a sweet fruit to use with any deserts, in jams or just for a sweet treat in and off itself? Our sweet plums are just the right thing!
These stone fruits can also be a great addition to a breakfast. Add it to your yoghurt or cereal!
Of beautiful dark-orange flesh that is enticingly sweet and juicy, rock melon of Australia has a greyish-green rough-netting rind which exudes light musky sweet aroma when ripe.
Beta-carotene (which gives the melon its orange pigment) is a powerful antioxidant which helps to fight free radicals. Other nutrients such as Vitamin C, Potassium, Folate, Fiber add great benefits to support healthy functioning of the body system.
There are many ways to enjoy this delicious fruit; raw, mix into salads or yoghurts, juice into a smoothie, roast it.
(Each) Sold as a whole or half-cut, depending on size.
Grapes are actually berries. A healthy choice for one of your daily fruits, green grapes are low in calories, contain zero grams of fat and pack a nutritional punch. Their unique texture coupled with their sweet but tart flavour makes it a favourite for many.
This juicy tasty fruit can be eaten raw or used to make juice, jelly, jam, vinegar, oils, raisins and wines.
Eat them alone or add them to salads, smoothies, cereals or make a sweet salsa with grapes, onion and lime!
Barry’s tip: Freeze whole grapes for a cool treat on a hot day!
This Lush Almond NOM (Nutty Oat Milk) is made from whole organic almonds (4%) roasted, and matched with whole organic oats, organic hi-oleic sunflower oil, and a pinch of salt for taste.
Ingredients: Filtered Water, organic oats, organic roasted almonds (4%), organic hi-oleic sunflower oil, sea salt.
The apricot was thought to be cultivated in ancient China and Persia. The orange-coloured fruit has a furry texture and golden, juicy flesh that simply burst with tangy flavour.
Apricots are a good source of Vitamin A which is vital to good vision, and rich in fiber which helps with food digestion.
These little gems can add sweetness to your salads to balance out the mild bitter greens. Add them into your cakes, yogurts, and cereals for that perfect fruity flavour.
This gold fruit is slightly larger than its green variety. They are packed with nutrients and vitamins! The nutrients which are most commonly associated with kiwifruit are Vitamin C and Beta-Carotene. High in soluble and insoluble fibers which helps to promote good digestion, lowers cholesterol and improve heart health!
The skin of kiwifruit can be eaten because it contains high dietary fiber and pectin to provide good bowel movement. Kiwi Gold has skin that is smoother and less fuzzy and yellowish-golden flesh with a smaller core and less seeds, and hence rate higher in vitamin C content.
Barry’s tip: You can speed up the ripening process of kiwifruit by putting them with bananas in a plastic bag!”
Sebago potatoes are considered an all rounder potato type and are one of the most widely used varieties potatoes. High in nutrients and almost fat free they have a floury texture, which fries and roasts well but might fall apart when boiled.
Store in a dry, dark place. A cool temperature is best, but avoid storing them in the fridge.
Barry’s tips: These all-purpose potatoes can be used in any way you wish. Baked, fried, mashed, grilled, boiled and added to any stew or casserole.
White button mushrooms are common, with mild earthy flavour.
When raw, they have a subtle almost bland flavour but which strengthened when cooked.
Propped full of vitamins and minerals mushrooms contain a high amount of copper, vitamin C, D and B and many other nutrients!
Store them in a cool place on a single layer covered in a damp paper towel or keep them in a paper bag.
Barry’s tip: Great when sautéed, mushrooms can be used in salads, casseroles, meats, gravies, sauces and stews.
The Swiss brown mushrooms come from the same portebello family as the white button mushrooms. They were the original variety of mushroom and were stronger in flavour.
Not widely known facts about mushrooms include their cancer fighting capabilities and ability to prevent diabetes.
They can be eaten raw or used in a wide variety of dishes including pasta, soups and stews.
Whether you refer to a tomato as a fruit or a vegetable, there is no doubt that tomato is a nutrient-dense, super-food that should be eaten more frequently.
The tomato has been referred to as a “functional food,” that is, food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene (hence its red color) and presence of vitamins and fiber, tomatoes also play a role in preventing chronic disease and deliver other health-supporting benefits.
Seedless with pinkish-red flesh, this Aussie watermelon is soothing and refreshingly hydrating with every bite. A good source of vitamin C, beta carotene and lycopene, with moderate amount of potassium.
A great fruit for both eating raw in fruit salad, and even in juices.
Keep chilled for best flavour!
Blueberries were originally cultivated by native Americans before being grown commercially in Southern Hemisphere countries such as Australia and New Zealand.
Blueberries burst with antioxidants and are thought to have the highest amount of antioxidants among common fruits. They further assist in lowering cholesterol, blood pressure as well as fighting diabetes and preventing heart diseases.
Organic blueberries are so good that you can eat them on its own, mix them with cereal or yoghurt, or even make them into jam as a bread spread.
Capsicum (commonly known as bell peppers) comes in several different shapes and colours, and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the Chilli Pepper, but is milder and larger.
Red, yellow and orange capsicums are sweeter than their green counterpart which have a more bitter flavour.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
Kale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste, it is a popular alternative to cabbage.
Kale can be served cooked – finely chopped or as a purèe for a side dish or included in soups and sauces. It is also often used in juices.
Kale complements a wide variety of food and its flavour profile means that it also works well with stronger spicy dishes.
Our juicy mango fruits are sweet and slightly creamy when ripe.
Whilst ripen mangos can be used in fruit bars, smoothies, ice cream, yoghurt, fruit salads and so much more, the unripe sour ones are great for chutneys and pickles.
The sky is the limit with this tropical fruit!
A biblical fruit native to Middle East and the Mediterranean. This sweet and nutrient-filled food is chewy with crunchy seeds.
Figs are high in dietary fiber necessary to good digestion while their high calcium content lends itself well to strengthening the bones.
Figs go well with cheese and dried figs are commonly added to desserts and salads.
Rainbow Citrus pack consists of:
All organic and all refreshing, these citrus fruits can be juiced, eaten on their own or added to desserts. They boost your vitamin C intake and keep you healthy.
A common flavour-enhancer in the culinary world, Bay Leaves exude alluring woodsy bittersweet flavour over prolonged cooking, hence suitable in stews, braises, and slow cook dishes. Dried leaves however do not soften and hence advisable to remove them before serving the dishes. Fresh leaves have a more intense aroma.
Known to have an antidiabetic effect with appropriate dose, this herb is also a great source in vitamins A and C, folic acid, minerals which support healthy functions of vision, skin, immunity, blood cells, heart, metabolism, and more. It is also antimicrobial and anti-inflammatory and improve wound healing.
Lebanese cucumbers are small, with juicy white-flesh. Their thin green skin are usually not peeled.
It has its own distinct refreshing aroma and flavour, and not sweet which is a favourite in salads and juices. Low in acids it is one of the most alkaline veggies.
Also a great addition to dips, especially yoghurt-based ones. Best serve after chilled.
Barry’s Tips: Store them away from ethylene-producing fruits and veggies.
Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients – – all good for vision, skin, bones, blood, immune system, heart and muscles!
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Use it in stews, wraps, salads, soups, casseroles and more! Or mix with Red Cabbage to have a good balance of vitamins and nutrients.
Ruby grapefruits are bursting with antioxidant-rich vitamins such as C and A and a great source of dietary fiber. The tart and tangy red-fleshed grapefruit has an underlying sweetness that makes it a great addition to your breakfast table or your juices. Juicy and thin-skinned, it is easy to enjoy with little preparation needed.
Juice it, eat it raw with a little bit of sugar or dice it and add it to your salads!