Produce report: August 15
We’re adding interest to the winter repertoire this week with some less-common produce: Jerusalem artichokes (which are at their best right now) and the cherimoya, grown in warmer, northern parts of the country.
Because of its creamy texture, the cherimoya is also known as the custard apple and, as the name suggests, the flesh is mellow and sweet. There’s no need to do much to it (except perhaps add some to icecream or a smoothie), simply avoid the seeds, scoop out the flesh and enjoy.
Don’t let the cherimoya’s rather average looks put you off (that's it at the top of the page). Its golfball-like skin is dull and then speckled as it ripens. When greenish-yellow, the fruit will have the texture of a soft-ripe pear or papaya.
To choose a ripe one, squeeze it gently in the palm of your hand. It should give a little. Store the ripe fruit in the refrigerator for a day or two. Low in calories, it is an excellent source of vitamin B6 and a good source of vitamin C.
Kale, particularly, needs little introduction these days - its superfood status has shot it on to nearly everyone’s radar. However, it really is the perfect buy if you’re in need of a nutrient boost and a kale smoothie in the morning will see you right for the day if anything can. With pineapple and apple to sweeten, Tam’s green juice will be enjoyed by even the fussiest eater in the household.
If you frequent the Avondale market, you’ll also find imported green papayas to shred into spiky, palate pleasing Asian salads.