Melbourne - We have arrived!
Simon George & Sons is proud to announce the opening of our state-of-the-art, 3000m² Distribution Sales Centre at the new Fruit and Vegetable market in Epping.
With a reputation for offering Australia’s most vibrant and eclectic food scene, we are excited to bring our fresh and processed produce solutions to the Melbourne hospitality industry.
Our new Epping facility has been custom-built to meet the needs of the Melbourne foodservice sector and provide our clients with a premium, wholesale service that reflects both the scale of our operations and the family values by which they are still managed.
Fully HACCP and Cool Chain accredited and as the only wholesaler based inside the markets, our clients enjoy unique access to the best produce, efficient supply and personalised service. To learn more about our operations and what sets us apart from other wholesalers, contact your account manager or our office on 03 8412 0700 to arrange a site tour.
The Apple of My Eye
Far from being a ‘forbidden fruit’ there are more than 2.6 billion apples grown in Australia each year, with the majority being consumed domestically. In recent years the most dominant varieties have been Granny Smith and Pink Lady™, which between them accounted for approximately 55% of total production. However like any food, trends come and go, so here is an overview of the top varieties and what they’re good for.
At a Glance
Selection: Look for firm, smooth skin with no dark/soft spots
Storage: Apples love the cold, refrigerate to retain juiciness and crispness
AUSTRALIAN VARIETIES
Pink Lady (Cripps Pink)
Characteristics: Crisp, fine, sweet flesh
Best for: Cooking(salads, sauces and pies) due to the high sugar content
Background: Cross between Golden Delicious and Lady Williams. To be sold as Pink Lady™ it must meet quality standards set out by the Dept of Agriculture and Food, WA.
Granny Smith
Characteristics: Crisp tart, tangy flavour that gets sweeter as it matures
Best for: Baking, freezing, salads, sauces and pies.
Background: An Australian native discovered in 1868 by “Granny” Anne Smith of Ryde, NSW. One parent is believed to be the French crab apple.
Royal Gala
Characteristics: Juicy and aromatic- slightly sweeter than Delicious apples
Best for: Sauces but is also tasty fresh and in salads
Background: Royal Gala and Gala originated in NZ in the 1930s as a cross between Kidd’s Orange Red and Golden Delicious.
Golden Delicious
Characteristics: Sweet and rich
Best for: Eating fresh and baking
Background: Originated in 1912 in West Virginia, USA
Red Delicious
Characteristics: Refreshing mild sweetness
Best for: Salads and desserts
Background: Originated in Iowa, USA in the early 1870’s
Fuji
Characteristics: Crisp and juicy with sweet honey tones
Best for: Eating fresh, baking and stewing
Background: Fuji originated in Japan where it is a major variety.
Sundowner™ (Cripps Red)
Characteristics: Sweet and distinctive
Best for: Eating fresh, also good for baking as it keeps its shape
Background: Cripps Red (sold as Sundowner™) is related to Pink Lady™ and is a cross between Golden Delicious and Lady Williams. Originated in WA.
Jazz™ (Cripps Red)
Characteristics: crunchy, tangy and sweet
Best for: Snacking on the go, though
Background: One of the newest varieties on the market, Jazz™ apples were launched in Australia in 2009 and are a cross between Gala and Braeburn.
Pear-Shaped
The secret to enjoying pears is knowing which pear to eat when. A pear eaten too early is an opportunity missed, as it has not yet had the chance to develop its full flavour and unique, buttery texture.
From harvest to consumption the quality of a pear is reliant on knowing when to act. If allowed to stay on the tree too long, the pear develops a gritty, coarse texture as it ripens. To avoid this, farmers pick their pears when mature (but not ripe) and then hold them in cold storage (a key step in achieving their unique character) before they hit the markets and begin to ripen naturally. As pears ripen from the inside it can be difficult to gauge when to indulge, but it is worth the wait.
Fast Facts
Selection: Look for fairly firm, fragrant fruit that is unblemished. Press the point where the stem meets the neck and if it gives evenly without applying proper pressure – the pear will melt in your mouth.
Storage: Store firm, unripe fruit at room temperature until it changes to a ripe yellow and/or gives a little when pressed at the stem. Once ripe, keep in refrigerator and use quickly.
Preparation: Handle gently, pears bruise easily. Once cut, brush surfaces with citrus juice to prevent discolouration prior to serving
AUSTRALIAN VARIETIES
Beurre Bosc
Available: Mar – Oct, best Apr – May
Appearance: med to large pear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens
Flesh: juicy, white flesh
Flavour: aromatic, sweet, buttery and juicy
Best use: great all-rounder. Suitable for most cooking methods and lovely fresh.
Available: April – end August
Appearance: squat with a bright, glossy pink-red blush on green – yellow base
Flesh: tender, soft white to creamy yellow flesh
Flavour: sweet and juicy
Best use: fresh – striking addition to salads. Sometimes smaller fruit is sold as baby corellas, these retain the unique flavour and are practical for salads and portion control
Honey (aka Winter Nelis, Quall)
Available: Mar – Nov
Appearance: small – medium in size, squat, round pears with green, heavily russetted skin that yellows when ripe
Flesh: creamy white
Flavour: tender, sweet, buttery– very juicy and aromatic
Best use: very versatile- good cooked and fresh
Josephine (aka Josephine de Malines)
Available: Apr –Aug
Appearance: medium sized fruit withlight-green soft skin and slight russet
Flesh: fine grained, creamy yellow-white
Flavour: rich, juicy and very sweet
Best use: excellent fresh eating variety
Nashi(aka Asian Pear)
Available: Mar – Nov (best May – Aug)
Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)
Flesh: creamy white, crisp and juicy flesh (like an apple)
Flavour: subtly sweet with medium sugar and high acid
Best use: its crisp texture makes it an interesting apple substitute for a variety of dishes (salads, cheese platters) or eaten fresh
Packham(aka Packhams Triumph)
Available: Mar – Dec (best- May-Jun)
Appearance: med – large green pear (turns golden yellow when ripe) with a short neck (skin can sometimes appear bumpy)
Flesh: white and slightly firm yet juicy
Flavour: juicy and sweet
Best use: great baked in desserts, poached or fresh
Red D’Anjou (aka Red Angou)
Available: Apr – Nov
Appearance: medium sized, deep red fruit with yellow-green mottling
Flesh: fine, white flesh
Flavour: juicy
Best use: salads