In now: Pomelo is a tropical ancestor of grapefruit, but is much less tart. Peel the skin, then peel the membranes from the segments and eat fresh. Alternatively, remove the individual arils from the segments and scatter them over savoury and sweet salads. They are particularly good in Thai salads. Here’s David Thompson’s Rock Lobster and Pomelo Salad.
At its best: Parsnip’s sweet nutty flavour is best when soils are chilled.
Best buy: Swedes are a winter special. Look for roots not much bigger than a tennis ball. Roast, mash with lashings of butter, or cook slowly with lamb shanks.
In the vegie patch: Get a jump-start on tomatoes by sowing seed into a container filled with seed raising mix. Keep indoors somewhere bright and warm. Plant outside as soon as weather is reliably warm.
- a Queensland chill has sent banana prices north
- Honey Murcott mandarins are best of the easy-peels
- all the pears are lovely
- tis the season for Jerusalem artichokes