Mick's tips on fruit this summer

MEDIA RELEASE 21 November 2008

Mick's tips on fruit this summer
Mick Auddino's passion for growing fruit and vegetables flows through the family blood. Mick's late father was a fruit and vegetable farmer in Italy before he decided to move his farming business to Australia in 1950. The family business now spans over three generations with Mick's two sons starting to take over the Auddino farm, located in Leeton.

Mick sells his fresh fruit and vegetable produce at the Capital Region Farmers Market at the Exhibition Park (EPIC) every Saturday morning from 8 am to 11 am.

Here he offers his expert advice on the latest seasonal fruits, as well as clearing some of the mystery surrounding our deliciously juicy source of vitamin C: the orange.

What fruits are in season?

There are many fruits which are ripe for eating at this time of the year. Stone fruits such as peaches, nectarines, apricots and cherries are now in season. Grapefruits, rockmelon and watermelon are also in season and the perfect addition to the summer fruit salad. Although mandarins are now out of season, Valencia and Navel oranges are a great summer alternative.

When should I buy Navel or Valencia oranges?

It is important to consider what you are going to use your oranges for. This makes a big difference as to which variety you should purchase. For example, Navel oranges are great for eating. However they are not ideal for juicing. Unless you drink your freshly squeezed Navel orange juice straight away, the juice will soon go tart if left in the fridge overnight. Alternatively, Valencia oranges are perfect for juicing. Freshly squeezed Valencia orange juice can be kept for up to one week.

Why are oranges sometimes green?

It is very common for the Valencia orange to develop a green skin during the warmer months of the year, from December to March. This change in the orange skin is a completely natural process. The green colouring acts in a similar way to sunscreen. When the weather begins to get hotter, the Valencia orange naturally turns green as a way to protect itself from getting burnt.

So is my green orange still ripe and good to eat?

Absolutely. There is nothing wrong with an orange with green skin. It is still perfectly ripe, orange and juicy on the inside. It is simply the natural way in which the orange protects itself during the harsh Australian summer months. Despite the green tinge to the orange's skin, consumers can rest assured that the quality and taste of the orange on the inside remains the same.

Gluten- and Dairy-Free Orange & Almond Cupcakes

Warm, nutty and fragrant with orange zest, these light, fluffy, gluten- and dairy free cupcakes are plain and simple. They melt in your mouth and are perfect served while still warm.

2 eggs
90g castor sugar
grated zest of 1 orange
80g almonds
3 tablespoons potato flour
about 40g flaked almonds
icing sugar for dusting

Preheat the oven to 170ºC (325ºF) Gas 3, then line the muffin tin with the paper cases.

Put the eggs and sugar in a bowl and whisk for 5-10 minutes until thick and pale. Add the orange zest then sift the ground almonds and potato flour into the mixture and fold in.

Spoon the mixture into the paper cases and sprinkle the flaked almonds over the top.

Bake for about 22 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack and leave to cool slightly before dusting with icing sugar. Makes 12

Released for Capital Region Farmers Market by Dennis Rutzou Public Relations (www.drpr.com.au)
For further information please call Kim Larochelle or Gemma Crowley on (02) 9413 4244.

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