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!

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.

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.

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.

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.

Bursting with C vitamins, this sunny fruit is part of the citrus family.

Great on its own or as juice!

A member of the brassica family, along with broccoli and cabbage, cauliflower, with its classic creamy white florets and delicate flavour is an attractive and popular choice.

Rich in vitamins, dietary fiber, protein and other nutrients, cauliflower is a vegetable that can be often seen used in variety of meals.

Cauliflower has a white variety called Romanesco cauliflowers. These are conical-shaped and pale green in colour.

Cacao (pronounced ka-kow) beans are the seeds of an Amazonian fruiting tree and source of all chocolate and cocoa products.

Absolute Organic Cacao Powder is made using finely milled cacao nibs. Raw cacao powder is a source of magnesium, protein, dietary fibre, calcium, iron and potassium. It has been consumed by the Mayan and Aztec cultures for centuries.

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.

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!

Cobs famous lightly salted, slightly sweet popcorn is now available in the new Natural range.

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.