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Persimmons in abundance....

Lovely homegrown non-astringent Persimmons are in full swing at the moment. Unlike the old fashion variety, these persimmons are beautiful to eat just like an apple. Crunchy and full of flavour they are a great addition to kids lunchboxes or slice them up and toss through a salad for some extra pizzazz. Now available either singly, in 1kg lots or for an excellent deal you can grab 4 beautiful, orange persimmons for $5.00.

Local Black Passionfruit are still around, so grab yours before they run out. At10 for $3 you can't go wrong.

DELIVERY TIMES OVER EASTER

Normal Friday Deliveries will be on Thursday 17th April and Thursday 24th April.

Tuesday Deliveries as per usual.

Have a safe and Happy Easter!

 

Recipes ideas for Vegetables

BBQ Asparagus Hazelnuts and Mint


Add colour and style to a laid-back barbecue menu - it's fancy food minus the fuss.

Preparation Time: 10 min Cooking Time: 5 min

Ingredients (serves 10, as a side)

  • 4 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • 75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
  • 1/3 cup fresh mint leaves

· Pomegranate dressing

  • 2 tbs pomegranate juice
  • 2 tbs extra virgin olive oil

Method

1. Preheat a barbecue grill or chargrill on medium. Using 1 bunch of asparagus, thread a soaked bamboo skewer crossways through the end of each spear, about 3cm from the base. (See note.) Thread another skewer through the top of each spear. (See note.) Repeat with remaining 3 bunches of asparagus.

2. Spray both sides of the asparagus with oil. Cook on grill for 1 minute each side or until the asparagus is bright green, tender crisp and slightly charred. (See note) Set aside to cool slightly. Remove the skewers. Place asparagus on a serving platter.

3. To make the pomegranate dressing, whisk the pomegranate juice and oil in a small bowl. Season with salt and pepper. Drizzle the pomegranate dressing over the asparagus and sprinkle with the hazelnut and mint.



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