autumn harvest

Despite the dull light of a rainy April afternoon, I had to take a picture of the fruit bowl groaning with goodness.

Although this is not the time of year for flashy tropicals or luscious berries, the humble apple is at it’s best and deserves its moment in the limelight. I got a mix of organic, red Croftons and Sweet Williams – both crisp and sweet. These little delights are best eaten as they are. I also like to grate some on soft, soaked oats for breakfast.

For the uninitiated, the green, egg shaped fruit are feijoas. You need smell-o-vision for this one, as they have a perfumed aroma. Inside there is white and almost gelatinous flesh, tasting both sharp and sweet at the same time. I love them but they are hard to get and only in season briefly in Melbourne. Perhaps, I shouldn’t talk them up too much as they are a steal at only $3 a kilo and a run on them could quadruple the price! The stall owner tells me it's mainly homesick Kiwis who buy them.



Mandarins have just come into season. These smelt great when I peeled them, but weren’t up to full flavour yet inside. Still though they have a sweetish tang and your hands smell wonderful afterwards.

The rest of the bowl comprises of grapefruits for juicing, limes, lemons and pears. Some late season grapes (green and red) sit on a platter demanding to be nibbled.

As bloggers it seems we spend so much time writing about food that is actually cooked. But spare a moment to contemplate the raw appeal of fresh fruit in season. Best enjoyed at room temperature and chewed slowly.

For those who need a recipe – here is one from my childhood.

Shirley’s Fruit Salad

Take a cross section of fresh fruit, trying to get a variety of colours and textures.
Peel if need be, slice or dice into varied shapes.
Cover with a liberal splash of Grand Marnier (or your favourite liqueur). Allow to macerate for an hour, but make sure fruit is well coated so it won’t turn brown – some fresh lime or orange juice can be added if you need more liquid.

Enjoy.