For more than a year, we’ve been comparing the prices of different items at the four major supermarkets. While we’ve strived to match the products in our basket so that they have similar ingredients, countries of origin and pack size, there are inevitably small variations, and this can affect the perceived quality.Ìý

While the focus of our quarterly basket survey is on price, we also recognise that quality is important – if something costs less but is of poor quality, you may not feel that you’ve got value for money.Ìý

It’s also true, as we know from our decades of product testing, that paying more doesn’t necessarily mean you get a better product, so figuring out which products are best is not as simple as paying more to get better quality.Ìý

To evaluate the quality of ingredients purchased across the four major supermarkets, we bought the essentials required to make a winter classic – pumpkin soup. All of the ingredients were featured in our most recent grocery basket comparison.

ÌÇÐÄVlog home economist Fiona Mair cooked up four separate batches using the same recipe (shared below), and lucky ÌÇÐÄVlog staff blind taste-tested the finished dishes.Ìý

Our results showed the huge variation that different products and fresh produce can have on the outcome of your cooking.

Which pumpkin soup was superior?

Our tasters told us that the pumpkin soup prepared using the Woolworths’ ingredients was the best of the bunch, followed closely by Aldi’s.Ìý

The soups made from IGA and Coles ingredients were a more distant third and fourth.Ìý

Many taste-testers commented on how much each sample differed, despite the same recipe being used to prepare each batch. Which just goes to show how much impact your ingredients will have on the result.Ìý

In terms of price, the pumpkin, stock and onion from Woolworths cost $7.84, and at Coles the price was $7.91. The same products cost $6.20 from Aldi and $10.86 from IGA. These calculations are based on the price of 1.5kg of pumpkin and the full litre of stock.

How do the ingredients compare?

While price is one way to look at the products in question, it’s not the only factor that influences purchasing decisions.Ìý

For nearly everyone, the quality of the items we buy is also important.Ìý

Vegetable stocks 

The vegetable stocks from Coles and Woolworths were very similar, with closely matched ingredients and nutritional values. The ingredient lists were almost identical, the sodium levels were just 2mg different, and carbohydrates were essentially the same – just 0.1g different.Ìý

The Aldi and Campbell’s (from IGA) vegetable stocks were also very similar to each other, with similar ingredients, sodium levels and carbohydrates.

Choosing the right produce

Pumpkin

It might seem obvious, but a good pumpkin is key to producing a good pumpkin soup. An underripe pumpkin may have played a part in the poor showing of the soup prepared from Coles’ ingredients.Ìý

“Pumpkins can be underripe, and a butternut pumpkin that’s harvested too early will have a higher moisture content and a less developed flavour compared to a fully ripe one,” says Fiona.

When choosing your pumpkin, look for one with a firm, dry stem that feels heavy for its size. The skin should be a deep beige colour and should sound hollow when you tap on it.Ìý

“The Coles pumpkin was light compared to the other supermarket pumpkins and seemed to be underripe, which meant the flavour was limited,” she says.Ìý

Onion

The other variable in our taste test was the onion.Ìý

While preparing the soups, Fiona saw a noticeable difference in the caramelisation achieved, with the onion from Woolworths browning and caramelising more quickly.Ìý

She also noticed that the Woolworths onion had drier, darker roots than those bought at the other stores, indicating it could have been older than the others.Ìý

“Older onions tend to have higher sugar content and will caramelise faster. As onions age, the process of converting starch to sugar occurs, making them sweeter,” says Fiona.

“This was noticeable in the initial cooking of the onions in the butter and contributed to the sweetness of the soup.”

Fiona’s tips for an exceptional soup

For Fiona, the quality of the produce is the key to cooking success.Ìý

“Good-quality vegetables will produce an overall better flavour,” she says. “Don’t settle for less. After all, you are putting your time, energy and money into making a meal for yourself, your family or your friends.”

She also suggests that you may not even need to use vegetable stocks.Ìý

“When making a vegetable soup – whether it is a pumpkin, potato and leek, or minestrone – consider replacing the vegetable stock with water and include extra vegetables instead,” Fiona advises.

“Flavours such as garlic can be added, but should be used sparingly as they can be overpowering,” she adds.

Fiona also recommends you add carrots for sweetness and fresh herbs, rather than dried, for a fresher flavour.Ìý

“An extra onion will also add flavour and sweetness when softened and caramelised first,” she says.Ìý

Fiona also notes that another benefit of omitting the store-bought stock is that you control the amount of salt that you add and therefore the amount of sodium in your food.Ìý

“Some pre-packaged vegetable stocks could possibly ruin your dish with overpowering dried seasonings and excess salt,” she warns.Ìý

The post How to make the best pumpkin soup appeared first on ÌÇÐÄVlog.

We’ve all been guilty of it – lobbing that leftover piece of lasagne or chucking that festy bit of cheese you never got around to eating (there’s ‘blue’ and then there’s ‘bleurgh!’).Ìý

Food waste mostly happens when we buy too much food, cook more than needed or don’t store things properly. And it’s a massive problem in Australia – according to food rescue organisation Oz Harvest, households throw away 3.1 million tonnes of edible food a year.ÌýAnd according to the government’s National Food Waste Strategy, the cost of this waste to Australian households is $2200 to $3800 a year.

As many households struggle with the increasing cost of living, cutting down on the money we waste by throwing out food seems like a no-brainer.Ìý

But it’s not just your garbage bin or wallet that takes a hit. Food waste also takes a toll on the environment. As food waste decomposes in landfill, it releases methane – a greenhouse gas that is a big contributor to climate change.Ìý

“What we eat, and how we purchase and waste it, has a significant impact on the climate,” says Annika Stott, sustainability strategist at OzHarvest.Ìý

“While there’s no silver bullet to tackle this global problem, there are many things we can be doing and it starts with getting into good habits.”

Proper planning

1. Make a list

All good things start with a plan. By working out what’s on the family menu for the week ahead, you’ll be less likely to buy things you don’t need (and won’t use).Ìý

“Take stock of food in your pantry and fridge before planning your meals for the week and use those items first as your inspiration,” says Fiona Mair, ÌÇÐÄVlog’s home economist.Ìý

And don’t forget to consult your family calendar so you can plan accordingly – the nights you’re eating out, who’s home, and so on.

2. Get inspiration for your ingredients

Not sure how to use up that lonely zucchini? Many recipe websites let you search their databases by ingredient if you need a spark of culinary inspiration.Ìý 

Smarter shopping

3. Stick to your shopping list

When it comes to food waste, a few simple shifts in your shopping mindset can work wonders. For a start, stick to your list so you won’t get tempted by deals that encourage you to buy more than you need. Or, if you can’t resist a promotion, perhaps see if a friend or neighbour wants to go halves.Ìý 

4. Learn the lingo

Read food labels while out shopping to make sure you’ll use ingredients in time. ‘Best before’ dates tell you when foods will start to lose quality, which means they are likely still good to eat or repurpose, whereas ‘Use by’ dates tell you when something must be eaten by.Ìý

5. Shop smaller and more often

Buying all your fresh produce once a week means you run the risk of things going off before it’s time to enjoy them. Making a mid-week supermarket pitstop to stock up on fresh fruit and vegies can help cut down on waste.Ìý

Savvy storage

6. Store food better

Storing your food correctly can help extend shelf life and prevent waste. Try investing in quality reusable and sealable storage containers to keep food fresh.

Our top tips? Don’t keep your bread in the fridge as it will get stale sooner (although you can always toast it or make bread crumbs). Tomatoes don’t belong in the fridge either – the chill will affect their flavour. Keep them at room temperature instead.Ìý

7. Make friends with your freezer

Your freezer is one of the best – and easiest – ways to preserve food (it can help to keep a list of what’s in there).Ìý

“Ripe bananas can be peeled, cut in half and placed in a freezer container,” says Fiona. “They’re great blended into smoothies – and there’s no need to add ice.”

It’s also worth portioning up meat and fish before you freeze them, so you don’t have to defrost them in bulk and risk wasting any down the line.Ìý

Waste-conscious cooking

8. Stretch your ingredients

With a little extra love and time, you can get the most out of many of your favourite foods. For example, rather than throwing away potato peelings, you could make them into chips. That roast chicken carcass? Turn it into liquid gold (aka homemade stock) and freeze it for the next time you make soup or gravy.

9. Learn about portion sizes

Being aware of healthy portion sizes can help you shop and cook more efficiently. Try using an online calculator to nail the perfect amount for your household and avoid cooking more than you need.

10. Keep tabs on your fridge

Pencil in regular catch-ups with the contents of your fridge to make sure there’s nothing lurking in its depths that a) you could use or b) that’s kicking off a foetid funk.Ìý

“Choose a day in the week where you use up leftover fruits and vegetables,” advises Fiona. “I choose Sundays, just before a big shop, and usually make a soup or a stew with canned beans and vegetables that are looking a little weary.” 

Love your leftovers 

11. Use up your leftovers

Portions to spare? Enjoy leftovers for lunch the next day – it will save waste AND your wallet! Alternatively, freeze portions of larger dishes such as lasagne for another time .Ìý

12. Try a different approach

Don’t be afraid to get creative with any leftovers.Ìý

“Ready-rolled pastry in the freezer is such a handy ingredient to have when it comes to leftovers,” says Fiona.Ìý“You can make savoury pies filled with leftover stews, bolognaise and casseroles, or use overripe fruits for making fruit pies.” 

You could also fry any leftover vegies from your Sunday roast to make ‘bubble and squeak’, or whizz up any soft-leaf herbs with nuts, lemon, olive oil and garlic to make pesto.Ìý

Dispose smarter

13. Embrace composting

“Landfills are incredibly inefficient and we must get organic matter out of our red bins,” says Annika. One solution? Composting.Ìý

Two popular options are the bokashi system, which involves microorganisms fermenting your waste into a liquid compost (perfect fodder for your houseplants), and worm composting. You can buy easy-to-use starter kits for both at your local hardware store.Ìý

“Some local councils offer advice and assistance, or even discounted compost bins and worm farm products,” adds Fiona.

14. Food waste collection

Some food items will inevitably end up in your bin. But the good news is that you can still dispose of it in better ways. A growing number of councils are providing kerbside collection services for food waste, so see what’s available in your area.Ìý

The post 14 ways to reduce food waste at home appeared first on ÌÇÐÄVlog.

As recently as January 2021, just 56% of us were concerned about the cost of food. Since then, that figure has been rising steadily.Ìý

In our September 2023 Consumer Pulse survey it hit an all-time high, with 88% of those we surveyed telling us that they were worried about their grocery bills.

The good news is that with a bit of planning and a dash of lateral thinking, you can potentially cut thousands from your yearly fresh produce bills.Ìý

1. Reduce waste

It’s a staggering truth that about a third of all food produced in Australia goes to waste. According to the organisation , that wastage is costing us dearly.Ìý

Their recent research revealed that by simply eating leftovers one night a week, storing food correctly and getting creative with food already in the fridge, households can save up to $2500 a year.Ìý

2. Make friends with frozen food

Don’t limit your options at the supermarket. Sometimes to save money, you have to step outside the fruit and veg aisles and make your way to the freezer section.Ìý

We’ve seen savings of as much as $10 to $30 per kilogram on foods like blueberries, raspberries and corn cobs when you choose the frozen option.

3. Buy the ugly fruit

In recent years, many supermarkets and grocers have begun to offer imperfect fruit and veg, which can save you lots of money.Ìý

When we compared the regular and ‘ugly’ fruit and veg ranges, we found that on average you could save 37% per kilo by choosing the less-than-perfect options.

4. Shop at multiple stores

We recently asked the savvy shoppers of the to tell us how they save by buying their weekly shop from multiple stores.

According to their feedback, we calculated that you could save as much as 40% on your weekly grocery bill by shopping across Woolworths, Coles and Aldi, for example, rather than just getting everything from the one supermarket.Ìý

Other top tips include buying cheap, in-season produce from farmers markets, signing up to a regular produce box, or joining a community fruit and veg co-op.

Also, don’t forget to check out what’s on offer at your local Asian and independent grocers, which can often have good deals.Ìý

5. Mix packaged with loose…

When we looked at whether or not it was better value to buy packaged or loose fruit and veg, the answer was a resounding, “it depends”.Ìý

In our review of loose versus packaged fruit and veg, we found that loose produce was cheaper 48% of the time, but pre-packed came in at a lower cost 33% of the time. The rest were either the same price or unit pricing didn’t allow for comparison.Ìý

Because it really is all about the unit price. Get used to checking the price per 100g or 1kg – it’s a vital tool to help you hunt down the cheapest option when you shop.

6. …but avoid the pre-cut fruit and veg

Even though we found packaged fruit and veg cheaper than loose produce enough times to make it worth investigating, the same does not apply to pre-cut produce.

Being time-poor can make those pre-cut trays and bags of vegies look very attractive, but our research shows they can cost you a lot.Ìý

When we looked at things like carrot sticks and broccoli florets we found you could pay around nine times as much for the convenience. Pre-cut produce can be a game changer for the elderly or people with disability, but sadly, you’ll pay a premium for it.Ìý

7. Have a flexible plan

One of the best ways to save money is to plan ahead. Before you visit the shops to stock up for the week, decide what you’ll be cooking for each meal.

When making your week’s menu pay attention to what’s cheap right now, which usually means buying what’s in season. Non-profit organisation Sustainable Table has a downloadable .

You may also need to be flexible enough to adjust your menu as you go. For example, if you notice that zucchini and capsicum cost less than usual, it might mean you swap out Tuesday’s stir fry ingredients for the cheaper veg.Ìý

Buying the produce that’s abundant right now can really help you make significant savings – as much as $50 a week according to non-profit organisation Nutrition Australia.

8. Get more from your gadgets

Kitchen equipment you may already own can be an important tool in helping you save money.Ìý

If you have a food processor, you can use it to make a pesto from any leftover soft leaf herbs.

Vegies such as carrots, potatoes and onions can be sliced, blanched and then frozen, or try making pickles by slicing and shredding things like cabbage, eggplant or zucchini.

A blender can be great for smoothies, a food dehydrator can create longer-lasting dried fruit, and a slow cooker can turn wilted veg into delicious stock.

9. Get creative with root-to-stem cooking

With root-to-stem recipes there’s less need to throw away the leftover bits from your fruit and veg.Ìý

The concept, also called scrappy cooking, has inspired dozens of videos on platforms like YouTube, so if you’re short of ideas spend some time browsing the wealth of content available there.Ìý

Some options include:

• saving your broccoli stalks to slice finely in a stir fry or blend into a pesto sauce
• keeping your coriander roots and stems after you’ve used the leaves – they’re great ground up and added to curry pastes
• turning well-washed potato skins into a tasty salad topper – just toss with olive oil and seasonings and bake until crisp.

There are hundreds of ways to get more from the produce you buy – let your imagination run wild!

10. Stop shopping on auto-pilot

It’s natural to form habits in the way we shop, but to get the best value we need to pay attention.

Whether that’s by ensuring you use the unit pricing information, checking catalogues to see what’s on special, or swapping the fresh for the frozen option, having your wits about you as you plan and shop will make all the difference and help ensure you make even more savings.

The post 10 tips to help you save on your fresh fruit and veg appeared first on ÌÇÐÄVlog.

If you ever needed a (berry good) excuse to enjoy more juicy, plump and delicious strawberries, now is your time. COVID-19 lockdowns in NSW and Victoria have meant a drastic downturn in strawberry sales, which means there’s currently a surplus.Ìý

Sweet support

You can pick up a punnet of Aussie strawbs in the supermarket right now for as little as $1 – a sweet deal for berry fans, but below the cost of production. Not great news for growers, who are facing low returns for their crops, but at least you can support them and take advantage of the cheaper prices by buying up big.Ìý

Enticing with their glossy, ruby-red coats and rich with vitamin C, strawberries are not only tasty and nutritious, but their versatility and gentle sweetness means they’re great in everything from smoothies to sorbets, cakes and desserts, or just as a snack on their own (dipped in chocolate, perhaps?). They’re also perfect for freezing.Ìý

So pick up a punnet, or three, and put your kitchen appliances to work to turn out some of these ideas for berry-licious treats.Ìý

Strawberry treats you can make in your blender

• What’s better than a healthy homemade strawberry smoothie? Blend strawberries up with other berries (or fruit plus yoghurt, if you like) and any dairy or non-dairy milk – try banana, strawberry and almond milk, or strawberry, mango, coconut water and ice for a refreshing blend.
• Blitz strawberries for a healthy topping for ice cream or yoghurt for the kids (or big kids!).
• Nutritious overnight oats: blend strawberries and a spoonful of chia seeds and place in a glass jar or container with a lid. Add rolled oats and top with milk or almond milk and refrigerate, covered, overnight. The oats and chia will soak up the liquid to give you a ready-to-go brekkie in the morning.Ìý
• Banana-berry ice poles: blend fresh berries with yoghurt (or any milk), bananas (or any other fruit) and add honey or maple syrup for sweetness. Pour into popsicle moulds and freeze.

Strawberry treats you can make with your food processor/mixer

• Frozen cocktails/mocktails: slice, chop and freeze strawberries. Once frozen, blend with ice and a little sugar, then mix with either a white spirit or non-alcoholic option such as orange juice or flavoured soft drink or tonic, such as lemon-lime. Add a squeeze of lemon juice or lime juice to taste.
• Add strawberries to a muffin mix or use as a topping for pancakes and sponge cakes.
• Food-processor three-ingredient strawberry sorbet: process chopped, frozen strawberries with honey and a little warm water or fruit juice until smooth, then pour into a flat container or tray and freeze until frozen. Chop up and process again, then freeze until frozen again. It will become a scoopable consistency.Ìý
• Strawberry coulis: place one punnet of hulled strawberries into a saucepan with half a cup of sugar, bring to the boil, stirring occasionally until the sugar has dissolved and the strawberries have softened. Puree using a stick blender or food processor and strain. Serve over ice cream, desserts or pancakes.Ìý

Strawberry treats you can make in your oven (or air fryer!) or on your cooktop

• Dehydrated strawberries: slice strawberries into 3mm slices and place on a flat baking tray, lined with baking paper. Preheat an oven to 90 C (fan-forced). Place the trays into the oven for about 2–3 hours until crispy (the required time will depend on the moisture content of the strawberries). They can be eaten as a snack, or processed into a fine strawberry powder to sprinkle on cakes. Store in an airtight container. (We haven’t tested this yet so can’t give specific instructions, but we have read that some punters have made dehydrated strawberries in their air fryer!).
• Strawberry jam: we have two recipes for strawberry jam we included as part of our strawberry jam supermarket taste test – one is made in the microwave and one is a strawberry jam made in a Thermomix. You can find both recipes in our strawberry jam buying guide.Ìý
• Chocolate-covered strawberries: melt chocolate in a heat-proof glass bowl set over a saucepan of simmering water or in the microwave. Dip whole strawberries in the chocolate and lay on a flat tray lined with baking paper. Refrigerate until set.Ìý

Buying Australian

Some frozen berry products available from supermarkets are imported – if you buy these products, it means you’re not only skipping Aussie produce, but your food is travelling extra air miles.Ìý

Fresh strawberries freeze extremely well, so why not buy up a few punnets now while they’re cheap and keep them frozen? Not only will you have a readymade stash of fresh, delicious fruit in the freezer, but you’ll be further supporting Australian farmers.Ìý

You can freeze strawberries whole, chopped or blended, and if you store them correctly, they will keep for six months or more.ÌýIf freezing whole or chopped, freeze in a single layer on a baking sheet so they don’t all stick together.Ìý

Once frozen, put them in an airtight sealed container or resealable plastic bag. You can also blend them then pour the mixture into ice-cube trays to freeze, so you can pop out the cubes to use in smoothies or desserts as needed.

How to make strawberries last longer

If you’re eating or preparing the strawberries within a day or so, you can keep them at room temperature, otherwise it’s best to keep them in the fridge.Ìý

Don’t wash them all at once – you should only wash them as you eat/prepare them, as they easily soak up water and can go mushy. If you notice one strawberry going mouldy, remove it, as it could spoil the rest of the bunch (but we suggest you blend them up or use in one of our ideas above before this happens!).

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On this page:

• How to make jam
• Recipes for jams and preserves
• How to make pickles
• Recipes for pickles
• How to dehydrate fruit and veg
• How to sterilise jars
• Other ways to preserve food

Has your vegie patch produced a bumper crop of tomatoes? Did your green-fingered neighbour leave a basket of carrots and cucumbers on your doorstep? Or perhaps you bulk-bought berries or your favourite apples at the greengrocer or supermarket? After all, not only is seasonal fruit and veg fresher and tastier, but it’s often cheaper too.Ìý

If you’ve eaten your fill of fresh produce and still have some left over, why not turn it into jams or pickles, which you can tuck away in the pantry and continue to enjoy all year round – in season or not?

Fiona Mair, ÌÇÐÄVlog home economist, guides you through some simple ways to preserve the fruit and veg you have in abundance.

How to make jam

Making jam is a great way to use up leftover berries, citrus or other fruits (and even chilli!). And, according to Fiona, it’s a fairly simple process.

“Essentially all you’re doing is boiling fruit and sugar together until the mixture reaches a deliciously thick and sticky consistency,” she says.

To ensure you get the best results every time, follow her top tips.

Tips for making the perfect jam

• Use fresh, seasonal fruit that’s washed and dried well. Underripe fruit is preferable as it’s higher in acidity and pectin, giving a better (more viscous) set. Ripened fruit is still fine, but will give a softer set.
• Soften your fruit first to draw out the pectin, before adding the sugar. Make sure the fruit skin is heated and softened, as once you add the sugar the skins won’t soften further. Of all the fruit skins, citrus peel will take the longest to soften (between one and two hours).
• Adding a tablespoon of butter to every kilo of fruit will help prevent any scum forming in the jam.Ìý
• After you’ve added the sugar, stir over a low heat until the sugar has dissolved, then stop stirring and bring it to a rolling boil. This is when you should start your timer.
• To test if your jam has reached its setting point, put a teaspoon of jam onto a saucer that has been in the freezer. Push your finger through the jam to create a ‘channel’. If the jam wrinkles and the channel stays in place it’s ready. If not, continue cooking.
• Always pour jam into clean, sterilised jars. To seal them, turn the jars upside down for a few minutes.
• Make sure you label and date your jars and store them in a cool, dark, dry place such as a pantry. Store in the fridge once opened.Ìý

Mould on jam

Question: If my jam has mould on the surface, can I just scrape it off and keep eating it?

Answer: No. Many people will tell you they’ve always done this and have come to no harm. But moulds, and the toxins they release, can penetrate more deeply than the eye can see – particularly in liquid or semi liquid foods such as jam – and can be harmful if eaten. It’s safer just to chuck it.

Recipes for jams and preserves

Strawberry jam recipe

How to make strawberry jam in the microwave

Before starting, you’ll need to:

• Sterilise two or three 400mL capacity jars
• Put a couple of saucers in the freezer

Notes

• Microwave power cooking for 800W (reduced time for 1000W)
• If you have overripe strawberries, you may want to add 1½ tablespoons of pectin to help the jam set.

Ingredients

• 500g slightly underripe or just-ripe strawberries, hulled and sliced (room temperature)
• 1½ cups (300g) white sugar
• Juice of ½ lemon 

Method

• Put strawberries in a 2–3L capacity heat-proof microwave-safe bowl or jug (e.g. glass Pyrex). Stir in sugar and lemon juice, mix well.
• Microwave, uncovered, for 4 (3) minutes on HIGH (100%) power. Stir well, making sure all the sugar has dissolved.Ìý
• Microwave, uncovered for a further 20 (15) minutes on MEDIUM (60-70%) power. Keep an eye on it, as you don’t want it to overflow.Ìý
• Check if jam has reached setting point by putting a teaspoon of jam on a saucer from the freezer. If the jam wrinkles and stays separated when you push your finger through it, it’s ready for the jar. If it doesn’t, continue cooking for a further 3 minutes.Ìý
• Fill the sterilised jars to the top with the hot jam. Screw lids on tightly and turn jars upside down for 2 minutes (this helps to seal and sterilise the lids well). Turn right side up to cool.Ìý
• Once opened, store in the fridge.

Preserved lemons recipe

How to preserve lemons

Preserved lemons have a mellow, zesty, salty flavour and are popular in Middle Eastern and North African cooking.Ìý 

For this recipe, you’ll need two 600–800g capacity jars with food-grade lids and wide openings. Sterilise the jars first.

Ingredients

• 1kg small lemons, unwaxed
• 150g sea salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp coriander seeds

Method

• Wash and scrub the lemons and pat dry. Put aside 3 lemons for the juice.
• Cut the lemons in quarters from the top with a sharp knife, but keep the bottom intact.
• Rub a good amount of salt into the flesh of the lemons.
• Pack the salted lemons into the sterilised jars, sprinkle in the remaining salt and spices.
• Squeeze the juice from the unsalted lemons, removing the seeds, and pour equally into the jars over the salted lemons until the lemons are covered completely. Use water if you need to.
• Seal with a food-grade lid.
• Allow to pickle for 4 weeks to soften the skins before using.

Notes

• Lemons can be sliced, finely chopped or left whole for preserving, but recipes that include preserved lemons tend to use only the rinds.
• To use preserved lemons, take a lemon from the jar and rinse it under cold water to remove the brine. Scrape out the flesh and discard. Make sure the other lemons left in the jar are covered with the liquid.Ìý
• Use preserved lemon in stews, roasts, salads, dressings or combined with olives.

How to make pickles

Pickling is the process of using vinegar and salt to preserve food, and add flavour at the same time.Ìý

“Pickling fruit and veg is straightforward, you just need to follow a few simple rules,” says Fiona.

Here are the basics.

Top tips for pickling

Fruit and veg

• Produce must be fresh when pickled. Choose farm fresh or organic, and choose fruit and vegetables that are uniform in shape and preferably small.
• Wash and scrub the food well to get any dirt off and remove any leaves or flowers too.

Salt

• Use a fine-grain salt as it will dissolve quickly. If using sea salt, make sure it has dissolved completely.Ìý
• Most salts are OK as long as they don’t contain additives such as anti-caking agents. You can also use iodised table salt, but it may turn the brine a cloudy colour.Ìý

Vinegar

• Use white distilled or cider vinegar.Ìý
• White vinegar is good for pickles that require a clear colour such as pickled garlic or cauliflower. Malt vinegar is good for pickled onions and apple cider vinegar is best for a sweet pickle such as cucumbers and cabbage.Ìý 
• For a crisp pickle, use cold vinegar. For soft textured pickles, use hot vinegar.

Pickling spice

• Herbs and spices give your pickle a lovely flavour and aroma. The most common spices used in pickles are peppercorns, fennel seeds, bay leaves, mustard seed and coriander seeds. You can also use sprigs of herbs such as dill or tarragon.Ìý
• Store-bought pickling spice (Hoyts brand, just over $2 for a 35g packet) contains mustard seeds, black peppercorns, dill seeds and whole allspice.

Method

• For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of salt on top. Cover and let sit overnight in a cool place. Discard the liquid that comes out of the vegetables, then rinse and dry them before pickling or canning as usual. The salt helps to pull the moisture out of the vegetables and makes them crisper.
• Measure or weigh carefully, because the proportion of fresh food to other ingredients will affect flavour and, often safety.
• Make sure you don’t run out of brine! Use a measuring cup to measure the volume of water your jar(s) will hold, then make sure you prepare enough brine in advance.
• Always pour into sterilised jars.

Storing

• Give quick pickles at least a couple of hours for the flavour to develop before eating. For other pickles, leave for at least 4 weeks if you can. Pickles will last unopened for about a year.
• Make sure you label and date your jars and store them in a cool, dark, dry place such as a pantry. Once opened, they can be stored in the fridge.

Recipes for pickles

How to pickle cucumbers

For this recipe, you’ll need 2 x 450mL–capacity sterilised jars at least 10cm high, with food-grade lids.

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• 300g baby cucumbers (qukes), or 2 regular-sized Lebanese cucumbers, washed 
• ½  red onion, peeled and finely sliced
• 2 teaspoons mustard seeds
• Dill sprigs (optional) 
• 2 teaspoons salt
• 60g (3 tablespoons) caster sugar
• 150 mL (⅔  cup) apple cider vinegar
• 150 mL (⅔  cup) water 

Method

• Cut the small cucumbers in half lengthways. If you’re using regular cucumbers, slice them in half, then slice each half in quarters lengthways.Ìý
• Put the cucumbers and the sliced onion in a colander and sprinkle over 2 teaspoons of the salt. After 30 mins, rinse under cold water.
• Put dill, salt, mustard seeds, sugar, vinegar and water in a saucepan and bring to the boil. Stir until the sugar and salt dissolve. Allow to cool.Ìý
• Pack the cucumbers into the sterilised jars, taking care not to pack them too tightly as they will bruise. Then pour over the vinegar liquid, making sure the cucumbers are covered completely. Top up with water if necessary.
• Seal and leave for at least 24 hours before using.

Notes

• Unopened, the pickle will last in the sealed, sterilised jars for about a year.
• Serve in salads, potato salad, burgers, sandwiches and on antipasto plates.

Quick red cabbage pickle recipe

One for the sauerkraut fans. For this recipe you’ll need two or three 400mL capacity sterilised jars.

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• ½ head red cabbage, core removed
• 500mL (2 cups) boiling water 
• 500mL (2 cups) apple cider, rice or white vinegar 
• 1 tablespoon salt 
• 1 tablespoon sugar
• 3 bay leaves
• 3 teaspoons store-bought pickling mix (or mix together 1 teaspoon each of coriander seeds, caraway seeds and black peppercorns)

Method

• Slice the cabbage into thin shreds using a food processor with a thin slicing blade, a mandolin, or a sharp chef’s knife. Put the shredded cabbage in a bowl.
• Combine the boiled water, vinegar, salt, and sugar in a large jug.
• Fill each jar to ¾ full with cabbage. Put a bay leaf and 1 teaspoon of the pickling mix into each jar, add more cabbage and fill to the rim.Ìý
• Slowly pour over the hot brine until it reaches the top, and seal with the lid. Turn upside down a few times to mix well. Refrigerate.Ìý

Notes

• Unopened, the pickle will last in the sealed, sterilised jars for a few months. Use within a week of opening.Ìý
• Serve in salads, burgers, tacos and as a side dish for meats.Ìý

How to dehydrate fruit and veg

There are many reasons you might want to dehydrate fruit and veg. First, they have a satisfying crunchy texture, and make great, healthy snacks for adults and kids alike. Second, they’re lightweight and easy to carry, making them good for travelling and camping trips. Third, they have a long shelf life, if you store them correctly. Fourth, they’re extremely versatile.Ìý

“Dehydrated vegetables can be rehydrated in soups and stews, stir-fries and rice dishes,” Fiona explains.

“And dehydrated fruits are great in cereals, as toppings for yoghurt and ice cream or made into sauces.” 

Best foods for dehydrating

You can dehydrate most fruits, including berries, bananas, stone fruits, mangoes and pineapples. Tomatoes, carrots, beetroots, kale, onions, peas, corn and broccoli also dehydrate well.Ìý 

How to dehydrate food

The easiest way to dehydrate fruit and veg is to use a food dehydrator or an oven.

• Food dehydrators are usually large plastic boxes with stackable trays, or several trays that slide in and out. They have a heating element and a fan that circulates the warm air through the unit to dry out the food. Dehydrators operate at about 50–60°C for most foods (70°C for meats). The time taken will vary depending on the moisture content, but is about 10–16 hours. They can cost anywhere from $130 right up to $800 , and they tend to be noisy.
• Ovens with a fan-forced function will do the same job. The oven temperature needed for dehydrating most fruits and vegetables is about 90°C. Just remember that your oven will be busy for up to 6 hours.

Fiona suggests that if you don’t have a dehydrator, and don’t want your regular oven tied up for hours on end, you can instead use:

• a benchtop oven with a fan, although you won’t be able to do multiple-shelf cooking and therefore bigger batches. Leaving the door ajar reduces the amount of condensation build-up.
• an air fryer with a dehydrating function, although the surface area only allows for small batches.

Drying times 

Depending on the food thickness, water content and what type of dehydrator (or oven) you have, dehydrating can take anything between 3 and 16 hours.Ìý

“The longer the food is dehydrated, the crispier it becomes,” says Fiona. “A shorter time will give a chewier texture.

“Always check the food dehydrating every couple of hours.” 

Top tips for dehydrating fruit and veg

• When preparing fruit and veg for dehydrating, wash and dry them first, then slice them thinly and evenly so they’ll dehydrate evenly. If you dehydrate foods regularly, Fiona recommends investing in a decent mandolin or a food processor with a slicer attachment.
• Foods such as apples can oxidise and discolour quickly. To stop this happening, brush them with lemon juice after slicing.Ìý  
• Rotate the tray positions every couple of hours to ensure even dehydration.
• You can dehydrate different foods at the same time. Just make sure you don’t have foods with strong aromas such as onions and garlic dehydrating alongside more delicate foods such as strawberries, as the smell can be absorbed by other foods and affect taste.
• Fruits with mostly water content such as watermelon are best made into a fruit leather. Blend with another fruit and spread thinly on a tray to dehydrate, then cut into strips.

Apple chips recipe

Ingredients

• 2 large apples (Gala, Fuji, Pink lady)
• 1 tablespoon lemon juice 

Method

• Preheat oven to 90°C (fan forced).
• Wash and dry apples well. Remove the core.
• Slice thinly (2mm thick) using a very sharp knife, a mandolin or food processor (you will need to cut the apple to fit the chute, then slice using the finest slicing disc).Ìý
• Place the slices on a baking tray lined with baking paper.
• Brush each slice with lemon juice to stop the apple browning.
• Bake for 3 hours. Remove the tray from the oven and cool on a rack until crisp

How to sterilise jars

Before making any jams, preserves or pickles, you’ll need to sterilise the jars you’ll be storing them in.

You can do this easily on the cooktop, in the microwave or oven, and even in the dishwasher, using the following methods:

Cooktop

• Put jars and lids separately in a stock pot, cover with cold water, and bring water to the boil over high heat.
• Reduce heat to medium and boil for 10 minutes.
• Remove the jars using tongs and let them dry on a clean tea towel.Ìý

Oven

• Preheat the oven to 100°C.Ìý
• Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes.Ìý

Microwave

• Add ¼ cup of water to each jar and put in microwave
• Heat jars (not lids) on high for 2 minutes, or until water is boiling
• Take care when removing the very hot jars – use tongs or oven gloves
• Wash lids well and boil in a saucepan for 10 minutes

Dishwasher

• Put jars (and lids) through a hot dishwasher cycle.

A word on lids

Fiona recommends that you use new jar lids for a tight seal.Ìý

“Make sure the lids are food grade – the type with a white, waxy plastic protective coating on the inside,” she says.Ìý

To ensure a good seal, always wipe the rim of the jar clean after filling it and just before putting the lid on.Ìý

Other ways to preserve food

Preserving, pickling and dehydrating are just three of the more simple methods you can use at home to prepare fresh produce for long-term storage.

For more about food preservation, see our articles on:

• How to extend the shelf life of pantry and fridge staples at home
• Pasteurisation, vacuum packing and other processes used by manufacturers and retailers to extend the shelf life of fresh food

The post Preserving your food appeared first on ÌÇÐÄVlog.

On this page:

• Which pre-prepared vegies offer the best 'convenience value'
• Convenience veg pros
• Convenience veg cons
• Videos: tips to help make vegie prep a breeze
• Other concerns
• How we tested

Being time poor is a common complaint, so any shortcut that helps you get dinner on the table or lunchboxes packed faster can be a big bonus.

Supermarkets are stocking a growing range of pre-prepared fresh vegies – diced pumpkin, smashed avocado, carrot sticks and chopped root veg for roasting, to name just a few examples. But what price do you pay for this convenience?

Which pre-prepared vegies offer the best ‘convenience value’

We timed how long it takes to prepare seven different vegies that are available pre-prepared and packaged in supermarkets (see How we tested). Taking into consideration the average prep time and the price mark-up for the pre-prepared packaged versions compared to buying the same vegies loose and intact, we’ve ranked them from best to worst for ‘convenience value’.

We found that cauliflower rice offered the most convenience value, whilst corn cobbettes offered the least.

Convenience veg pros

Saving time

The obvious benefit of buying convenience veg is the time it saves you in the kitchen. When you’re trying to get out the door to meet friends, or feed the kids before you hear yet another ‘When’s dinner going to be ready?’, then even a few minutes can make a difference

To find out how many minutes these types of products can free up, we timed volunteers preparing seven different vegies that you can buy pre-prepared (see How we tested). The most time-consuming item was cauliflower rice, which took our volunteers 7.5 minutes (450 seconds) to prepare, on average. The least time-consuming was the broccoli florets, which took just over a minute (62 seconds).

Some types of preparation – shredding carrot, slicing mushrooms or granulating cauliflower, for example – can be done much faster in a food processor than by hand. But you’d need to take into consideration the time it takes to set up the food processor and clean it after – and you’d need to have one in the first place.

Eating more veg

Providing fresh vegies in a convenient format might help people to eat more of them, which would be a positive outcome considering that only seven percent of Australian adults are eating the recommended five serves of veg a day.

Kayla Dodd, accredited practising dietitian (APD) told us “A common reason people give for not eating their vegies is that they don’t have enough time to prepare and cook them.

“Vegetables are packed full of vitamins, minerals and fibre and they’re beneficial for digestion and health overall. So anything that’s encouraging fruit and veg intake is a good thing. If people are time poor, it’s better they opt to buy ready prepared veg than other less nutritious foods,” she says.

Reducing food waste

Some people buy convenience veg because they believe it creates less food waste. You might live on your own and struggle to get through the whole cabbage (and all the other ingredients) you’d need to buy in order to make a coleslaw from scratch, so buying a single serve package would make sense. Or you might live in an apartment without access to composting, and have nowhere suitable to dispose of your carrot peelings and corn husks.

Food waste is a serious problem. Australians throw out a whopping $8 billion of edible food each year, and about 33% of this is fresh food including fruit and veg.

Useful for the elderly and people with disabilities

It can be difficult for people with limited mobility and dexterity, such as the elderly or people with physical disabilities, to maintain their independence as well as get proper nutrition, especially if they don’t have the grip strength or fine motor skills needed to prepare fresh produce by themselves. In these cases, pre-prepared fruit and veg such as peeled and chopped pumpkin or topped-and-tailed green beans can make great inroads toward helping those with reduced capabilities have a healthy, balanced diet without needing assistance.

Convenience veg cons

The price premium

As you’d expect, there’s a price to be paid for the convenience of pre-prepared veg, although it varies depending on the product.

In our snapshot sample of seven convenience veg products, the biggest price mark-up was for the corn cobbettes. A 425g pack cost $5.50, which is $4.50 more than what the same weight of corn cobs would cost if you bought them loose – although once you’d removed the husks and silk you’d be getting a bit less. The mark-up on a 150g pack of broccoli and cauliflower florets, on the other hand, was just $1.62

The plastic packaging

It’s arguable whether the convenience is worth it, but how much it adds to the problem of plastic packaging isn’t.

It’s estimated that 8.3 billion metric tonnes of plastic has been produced worldwide to date. Of that, 6.3 billion metric tonnes has become plastic waste – 79% of which is accumulating in landfills or the natural environment including our oceans.

Certain food packaging can be recycled, but it’s argued that a lot of the packaging isn’t necessary in the first place. Both Greenpeace and a Change.org petition have demanded that Coles and Woolworths stop using excessive plastic packaging on fresh produce.

Videos: tips to help make vegie prep a breeze

If saving time is your main priority but you don’t want to pay the premium, you can work on cutting down the time it takes to prepare your vegies.Ìý For help perfecting your technique,  check out our video series on tips for quick vegetable prep.

Other concerns

How we tested

• Fourteen ÌÇÐÄVlog staff members volunteered to take part in a vegie prepping time trial.
• We chose seven different fresh vegies for them to prepare in the format that’s sold packaged in supermarkets: cauliflower rice, diced pumpkin, carrot sticks, sliced mushrooms, broccoli florets, corn cobbettes and topped/tailed green beans.
• The volunteers were shown the packaged examples and asked to prepare the veg at their own pace as they would at home, using common household utensils that we provided (a selection of sharp kitchen knives, two styles of peelers and a box grater).
• Each person was given five tasks to complete and we recorded how much time it took to complete each prep task. Each vegie was prepared by 10 different people in total.
• We averaged the prep time for each vegie and factored in the price to generate the ‘convenience value’ ranking.

The post Is pre-cut fresh veg worth buying? appeared first on ÌÇÐÄVlog.

On this page:

• Supply and demand
• Shopping in season
• Fresh evidence?
• The year-old apple
• What's stored?
• Tips for picking perfect produce

But following the seasons for our fresh fruit and veg is far from the norm.

We surveyed a nationally representative sample of 1000 grocery shoppers asking them about their perceptions, experiences and buying behaviour around fresh fruit and veg. We found that 91% of Australians buy their fresh fruit and vegetables from supermarkets, with Coles and Woolworths being the main place of purchase for 37% and 29% of customers respectively. We’re fortunate that Aussie supermarkets supply a huge range of fresh fruit and vegies all year round, but it seems that convenience comes at a cost.

Supply and demand

In a discussion about fresh fruit and vegetables on , a member lamented, “We become accustomed to [fruit and vegies being available year round] and then have the expectation of being able to purchase what we want whenever.”

We’re so used to Granny Smith apples always being available, for example, it may come as a surprise that the ones on the shelves in January were likely harvested in March the previous year. And while you might not think twice about the fact you can buy fresh asparagus in winter for that recipe you’re following, chances are it’s imported from Chile or Peru rather than Australian-grown.

One member put forward a theory. “Supermarkets created the expectation. It was another way to dominate the market and push small operators who sell seasonally out of business. Now the majority of consumers don’t know what’s in season as it’s always there.”

“Those who grow their own and support growers markets have a much better idea of when various fruits and veg will be in season and fresh,” said another.

Shopping in season

Experiencing truly freshly picked produce might explain why our survey found customers of growers’ and farmers’ markets significantly more likely to be satisfied with the freshness of their fruit and veg (92% of customers) than customers of Aldi (80%), Coles and Woolworths (both 73%).

Another benefit of buying direct from the grower is that they can tell you how best to select and store their produce. This can prevent fresh food faux pas, like keeping summer apples out of the fridge, or storing cold-sensitive avocados for too long in the fridge, resulting in disappointment.

Of course we can’t all buy direct from the grower, much less grow our own. And shopping in season isn’t necessarily a priority for everyone – although 58% of our survey respondents say they consider seasonality when choosing their fruit and veg. But buying freshly harvested produce, and knowing how to store and prepare it correctly, should result in a more positive experience, regardless of where you buy it.

Fresh evidence?

One problem is the lack of seasonality information when and where you need it – which, for the majority of Australians, is when they’re in the fruit and veg section of their local supermarket choosing what to buy.

We asked supermarkets what information they provide to customers about seasonality, and where. Coles told us its monthly magazine features recipes using in-season produce, and Woolworths does this too. On its website, Woolworths has a ‘now in season’ section, which at the time of writing in April focused on Australian apples. Coles, on its website (if you know where to look), even gives details of when and where different fresh fruit and veg is sourced.

While Woolworths didn’t respond to this question, we noticed signage in front of Royal Gala apples in store advising they’d been ‘picked Feb to Mar’, but similar information for other varieties on display wasn’t apparent. We also saw signage informing that ‘new season’ apples would have no added wax, although it wasn’t clear what’s meant by the terminology ‘new season’, or which apple varieties it applied to.  

For the most part when you’re in supermarkets deciding which produce to buy, information on seasonality is lacking.

“Retailers should indicate when vegetables were picked and what the expected shelf life of that vegetable should be,” commented one of our survey respondents, and this sentiment was echoed on ÌÇÐÄVlog Community. “Wouldn’t it be nice if supermarkets were required to label their fruit and veg with ‘picked on’ dates,” was a popular remark. While there’s little chance of that happening, a resounding 87% of our survey respondents told us they’d like more information from retailers about seasonality of fruit and veg where they’re located in stores.

Room for improvement

With four out of five Australian adults not eating enough fruit and vegetables to meet the two (fruit) and five (vegie) daily servings recommended by the dietary guidelines, it’s important that consumers have a positive experience with the fruit and veg they buy.

ÌÇÐÄVlog thinks that more information at the point of sale in supermarkets about fruit and veg seasonality and how to choose and store it would be a step in the right direction.  

Want to shop more seasonally, but don’t know how to go about it? What information do you think would help, and how and where you’d like to see it?  in ÌÇÐÄVlog Community.

The year-old apple

According to industry group Apple & Pear Australia (APAL), apples are harvested between February and April in Australia, depending on the variety. But different methods of storage are used by growers to bridge the gaps between harvests, allowing some apple varieties to be available all year round.

This means, then, that a ‘fresh’ apple in December may have been in storage for almost a year. But three quarters of the people we surveyed thought that an acceptable period of time to store apples was less than three months – for 40% of people it was no time in storage or a week at most.

The alternative to storing apples for year-round consumption is importing them in the off-season. However, we know from our most recent nationally representative Consumer Pulse survey, that buying local and Australian product is important to 91% of Australians.

Cold-stored Australian apples might be preferable to imported ones, or none at all, but are they as good as one that’s just been picked?

Techniques for controlling temperature, humidity, oxygen and carbon dioxide levels in storage have long been used to slow the fruit ripening process. In some cold storage facilities a gas known as SmartFresh is also added to slow the fruit’s release of ethylene, a natural compound which triggers ripening – essentially putting the fruit to sleep. This might sound ominous, but once the fruit is removed from cold storage, regular ripening continues and the gas biodegrades to the point where there’s no residue left in or on the fruit. This process, which has been safely used for decades, is claimed to better retain the firmness and flavour of cold stored apples, and slow the depletion in vitamin C content that naturally occurs with age.

With or without the use of SmartFresh, however, cold-stored apples will never be quite the same quality as when they were first harvested. Significantly, shelf life is short for apples that are cold stored for long periods of time then moved to room temperature. Freshly harvested apples can be kept for a least a week in a fruit bowl on the kitchen bench, for example, but apples stored for ten or eleven months and bought in summer can lose flavour and texture after just a day, according to Stephen Morris of independent horticultural industry research company Postharvest Fresh.

This could go some way to explaining why our survey found that apples – more than any other fruit or veg – frequently disappoint grocery buyers in terms of flavour, quality and freshness.

If consumers had better access to information about apple seasons and advice on how to store them correctly – and all fruit and veg for that matter – then expectations could be more realistic. Shoppers would appreciate the produce even more when it’s freshly harvested, and disappointment would be less likely. Ultimately it could encourage people to eat a greater variety of fruit and veg  and also reduce waste.

What’s stored?

It’s not just apples that are kept in cold storage. An Aldi Australia spokesperson told us that pears, grapes, bananas, oranges, mandarins, potatoes, carrots, onions and pumpkin are cold stored too. Most commonly kept in cold storage before sale are apples, pears and onions, says Coles.

After it’s harvested, fresh fruit and veg is stored by growers until needed, according to Aldi and Woolworths. And  this produce leaves the supermarket distribution centres and is delivered to stores within 24 hours of receipt from the suppliers.

Tips for picking perfect produce

Regardless of where they shop, consumers we surveyed identified apples, avocados, melons, oranges, peaches and pineapples as being both tricky to choose and frequently disappointing in quality.

We’ve pulled together tips for choosing good quality produce and storing them correctly. The ‘in season’ information can be used as a guide, but may vary depending on where the product is grown.

Apples

Choose apples with skin that’s firm and smooth to the touch. Store apples away from direct sunlight, preferably in the fridge. Placing them in a plastic bag in the fridge helps retain moistness and stops them shriveling. If you prefer eating apples at room temperature, move a few from the fridge to the fruit bowl each day.

In season  

Granny Smith: Harvested March/April, available year round

Red Delicious: Harvested February/March, available up to and including December

Pink Lady: Harvested April, available up to and including February

Fuji: Harvested March, available up to and including October

Royal: Gala Harvested February, available up to and including September

Avocados

Choose avocados depending on when you’ll use them. Industry group Avocados Australia suggests gently pressing at the stem end – a little ‘give’ means it’s ready to eat now, firm and it’ll be ready to eat in a few days. Hass avocados change colour from olive green to purplish black as they ripen, while Shepard avocados remain green. Avoid avocados with dark spots or other visible damage on the skin. Avocados ripen off the tree rather than on it. They’ll ripen faster if they’re stored next to apples or bananas. You can slow down ripening by putting avocados in the fridge, although preferably only for a couple of days.  

In season

Hass: Nearly all year round

Shepard: February–April

Melons

Choose rockmelons and honeydew melons that feel heavy for their size and have a pleasant smell. Avoid ones that have soft spots, mouldy patches or bruises on their skin. Whole melons can be stored at room temperature for up to one week. Cut melons should be wrapped in plastic and stored in the crisper section of your fridge. Honeydew melons stored at room temperature (unlike other melons) will ripen after two to three days.

Choose watermelons with glossy skin that are heavy and firm for their size, and avoid ones that are damaged or soft to the touch. A ripe watermelon sounds hollow when you tap it. Watermelon can be stored at room temperature for up to two weeks until cut, then cover it and place it in the refrigerator.

In season

Watermelons: Year round, peaking December–May

Rockmelons: Year round, peaking November–March

Honeydew melons Year round, peaking January–February

Oranges

Choose oranges that are firm, heavy and have glossy skin. Skin colour isn’t a good indicator of ripeness, as Valencias can be green but perfectly ripe. Avoid those that are soft or have bruises or spots or are wrinkled. Oranges can be stored at room temperature for up to two weeks, even longer in the fridge.

In season

Valencia: November–February

Navel: June–October

Peaches

Look for peaches that are firm but have some ‘give’ when you gently squeeze them. Avoid those that have green skin or are extra hard. Fruit with splits, blemishes or other visible damage to their skin should also be avoided. Summerfruit Australia, the industry body for stonefruit growers, suggests letting peaches ripen at room temperature then storing them in the crisper section of your fridge and eating them within two to three days.Ìý  

In season

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Pineapples

According to Piñata Farms, Australia’s largest pineapple producer, pineapples ripen from the bottom up so the natural sugars rise to the top as the fruit matures, but don’t continue ripening after picking. A consistent skin colour indicates consistent sweetness throughout the fruit. Depending on the time of year, this colour may vary from green (summer) to yellow or orange (winter), but a good indication of ripeness is a fragrant, sweet smell at the stem end. Avoid those with soft spots or dark bruises on the skin. Pineapples can be stored at room temperature for a couple of days, or wrapped in a plastic bag (with any leaves exposed) and refrigerated for two or three days.

In season

Year round, but at their best, cheapest and most plentiful November–February.

Not happy. Jam?

Have you ever come home from the shops and discovered that potatoes in the bag have sprouted or the strawberries at the bottom of the punnet are mouldy? You don’t have to wear the costs, or resort to making jam. We asked the major supermarkets about their policies for dealing with complaints about fruit and veg quality, and they all told us that if customers aren’t satisfied they can return the defective item and get a replacement or full refund.

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