WA Stonefruit Season 17/18
The WA Stonefruit has well and truly started with the season bringing a heavy crop.
We want to do all we can to get the consumers eating as much quality WA stonefruit as possible.
And why not when it is such a great way to celebrate an Aussie Christmas and a West Australian summer!
Fruit should be selected on Look, Smell, Taste and Touch: look for smooth bright unblemished fruit,
smell delicate sweet fragrances, peaches are sweet while nectarines can be both sweet and tart and all stonefruit should be firm but not hard.
Stonefruit is grown in 3 main growing regions within WA; Gingin, Perth Hills and the South West. These areas are great because of their cool temperate climates, high-moderate rainfall and they are also close to the consumer which ensures freshness and best flavour.
Why not try a nectarine in a summer salad, or a grilled peach with your prawns, fresh apricots as they are or in a jam for later in the year?
Stonefruit are rich in vitamins A, C and E and are a great source of dietary fibre and Potassium, they are best eaten in season where fresh is best. They are versatile and add vibrant colour and flavour to any dish.
- Stonefruit bruises easily – minimise handling by displaying in the original trays
- Avoid stacking fruit more than 2 deep when loose
- Discard fruit which is bruised from squeezing or dropping
- Brown Rot is a fungal disease usually found around the stem. Discard if you see Brown Rot as it can transfer to other fruit
- Only keep fruit stock for 2-3 days sales to avoid the quality deteriorating
- Don’t store fruit above 22°C
- Fruit ripens best at room temperature of 15°C – 22°C
- 8°C – 15°C fruit ripens slowly
- Storing fruit between 2°C – 8°C causes fruit to go dry and mealy – Don’t do it!
For full retail guide for your shop, click here.