April brings not only the start of cooler weather and welcome rain to most of our growing regions, it’s also a busy month of harvesting for some of New Zealand’s largest fruit and vegetable crops.
Jerry Prendergast, President of United Fresh said retailers and foodservice operators need to make the most of the flush of autumn fruit and vegetables with consumers actively seeking out the freshest, in season crops to keep to their budgets.
“Citrus will be a big deal this month. Our domestically grown Satsuma mandarins go crazy at this time of year with big volumes moving through stores,” he said.
“They start in early April (about the second week) but look for the really strong market to start after Easter when they are really at their sweetest and sell well with back-to-school lunchbox promotions.”
The first crop of Satsuma mandarins for 2022 will be from Northland in April then in May they are supplied from Gisborne. Navel oranges are a little later, they start to be picked in May.
Apples are also at their tastiest throughout April noted Prendergast.
“It’s important that we all encourage consumers to eat a variety: Ambrosia, SweeTango, NZ Rose/Pacific Rose, Red Braeburn, Eve, Mariri Red – Kiwi growers produce an array of stunning varieties, all with uniquely delicious taste profiles and this is the very best time of year to showcase them in your produce section.”
The country’s massive kiwifruit harvest is well underway, peaking this month with both green and gold in good supply as well as a small quantity of the Ruby Red variety for a splash of colour in your displays.
Sub-tropical fruit such as feijoas and passionfruit are still available in good volumes while near the end of April, the country’s persimmon crop will arrive in stores and imported Australian grapes are particularly sweet at this time of year.
Autumn vegetables are also proving popular as consumers look for fresh, healthy tastes.
“I always think April is the best time of the year for vegetables. We get the first flush of the winter crops with the quality and density and the available fibre of the produce stepping up a level to provide key nutrition. The product hasn’t yet been frosted but the weather has cooled off and it creates beautiful produce,” continued Prendergast.
“Promote big leafy green meals such as stir fries that make the most of April’s best offerings, broccoli, Brussels sprouts, cabbage, Asian vegetables, kohlrabi, kale, and fennel are all in good supply and are lovely eating.”
Also, in good supply this month are carrots, silverbeet, cauliflower, courgette, and celery while summer favourites New Zealand grown green beans, capsicum and cucumbers provide a fresh burst of flavour to the more wintery dishes appearing on autumn menus.
“My top gourmet tip this month would have to be Asian vegetables. April is the best time of year to enjoy the wide variety grown here, with the likes of pak choy, bok choy and gailon delicious, sweet and full of flavour,” concluded Prendergast.
New Zealand’s root crop harvest will begin in earnest in May with new season carrots, parsnips, yam, beetroot, and swede all providing a flush of wintery warmth to menus.
