In now: Quinces are finally ripe and fragrant and ready to bake or braise, until either pale coppery pink or deep rich burgundy red.
At its best: The Australian harvest of pomegranates is underway and the fruit is brilliantly coloured and juicy. Use the arils atop salads, braises, and grain dishes; or juice and add a dash of sugar syrup and soda – or sparkling wine. My current favourite salad involves grated carrot, home-made pickled Spanish onion, chopped rocket, pepitas, currants and pomegranate. It’s so good its almost dessert.
Best buy: Beurre bosc pears have a complex fragrance and flavour, and are in peak condition now.
In the vegie patch: Feed rhubarb with liquid fruit and flower fertiliser to keep it going strong.
- the crimson seedless grapes are great
- the local harvest of lemons has started so they are affordable again and there’s no need to buy the imported ones
- strawberries are not much good now until the winter season starts in Queensland
- treat yourself to a mangosteen