Ace Food Desk says here’s some Fresh Fruit & Veg for March to enjoy with Kindness & Love xx A&M

Seasonal produce to make the most of in March

“Seasonality is the main factor” when it comes to grocery shopping, Karima Hazim says.

The cook and food educator — who lives on Gadigal land in Sydney — says she relies on Lebanese grocers to “dictate” her menu.

“They have the best variety and abundance, freshness, quality of seasonal ingredients because they know that they’re shoppers are extremely seasonal cooks.”

The shoppers want the best and cheapest produce, she says.

She also shops at a local farmers’ market, which is another way she says she tunes into what is seasonal and locally grown.

This month, Ms Hazim says she will be prioritising: grapes, figs, apples, pears, zucchini and tomatoes

Dominic Mollica — the owner of MnM Fruit at Preston Market in Naarm/Melbourne — buys his fruit and vegetables from growers at Melbourne’s wholesale market every morning.

Mr Mollica also recommends keeping an eye out for plums, other stone fruit, and avocados.

So, what can you look for? 

• Grapes
• Figs
• Apples and pears (the first of the season)
• Stone fruit
• Melons (including honeydew, rockmelon, watermelon)
• Tomatoes
• Shepard avocados
• Zucchini

Last of the season:

• Mangoes
• Hass avocados
• Cherries

Figs, grapes and apples and pears

“This is the best time to get figs,” Ms Hazim says.

The price has dropped since the arrival of the first ones of the season in February and delicious ripe ones are more readily available, she says.

An owner of F&J Fruiterers at Prahran Market in Naarm/ Melbourne, Julian Versteegen adds “there’s a bit of a glut of them, so hopefully that continues”.

Julian Versteegen says “things are good at the moment [for figs]”.  (ABC News: Anna Chisholm)normal

Ms Hazim is “always on high alert for lunch-box fillers”.

Right now, grapes are perfect for that. She says there are great quality — and good value — ones around.

“Now we’re going into buying a kilo of really good quality grapes for $5 rather than $20 where they started at the beginning of summer.”

Mr Versteegen says seedless, black, green and red grape varieties are “all beautiful eating” and that’s expected to continue throughout the month.

According to Mr Mollica, “grapes are going to be in good supply because they’ve had perfect growing conditions”.

New season apples and pears have also begun to reach our fruit bowls.

Royal Galas and ginger golds are available, Mr Mollica says, but expect to see varieties like Pink Lady’s and Granny Smiths as we head towards April.

Autumn is also the season for melons, including honeydew melons, rockmelons and watermelon.

Mr Mollica says they are readily available, but prices are steadily increasing.

Plums and other stone fruit

Mr Mollica expects to see quality stone fruit until the end of March.

Plums and Clingstone peaches are particularly good choices, he says.

The deep purple Queen Garnett is “the plum that everybody’s talking about”.

Mr Mollica also says to enjoy the last of the mangoes, with varieties swapping over from Calypso to Keitts.

Mr Versteegen adds “cherries are just about finish, which is a very long season for them, too”.

Avocados, tomatoes and zucchini

Mr Mollica says Hass avocados will still be available for the next few weeks before the Shepard avocado variety takes over completely. 

“For the next couple of weeks, we’re still safe with Hass avocados and then we’re moving on to Shepards for about a month [or] month and a half.”

If you’re not a fan of the Shepard avocado, the good news is that their season is short.

But, knowing how to use the smooth-skinned variety might help you to appreciate them.

Karima Hazim says he will “be eating kousa both ways for the next two weeks”. (ABC News: Anna Chisholm)normal

As summer ends and autumn begins, Ms Hazim says she likes to capitalise on zucchini. Especially the smaller, paler Lebanese zucchini.

When they’re at their best and cheapest, it’s time to make stuffed kousa, Ms Hazim says.

“We will core them and stuff them with mince and rice … and cooking them in either a yoghurt sauce or a tomato sauce.”

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