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Monthly Archives: February 2015

  • Celeriac

    Celeriac

    Posted on February 24, 2015 by admin in Vegetables.

      Celeriac Celeriac or celery root, is supplied to Melbournes leading Food Venues by Simply Fresh Fruit, it has a roundish form and is rough and gnarled in appearance. It has long green stemmed leaves. It is the root that is eaten. Beneath the rough brownish exterior there is white flesh with a crispy texture. with […]

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  • celery

    Celery

    Posted on February 20, 2015 by admin in Vegetables.

      CELERY Fresh celery is sourced from local growers around Melbourne on a daily basis. It is then delivered by Simply Fresh Fruit to Melbournes leading food industry venues. Particularly Juice bars are interested in fresh Celery. Celery is sometimes called “bunch celery” it consist of a group of light green, juice filled stems with […]

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  • Cauliflower

    Cauliflower

    Posted on February 19, 2015 by admin in Vegetables.

    The Freshest Cauliflower is sourced, where possible, by local growers. Simply Fresh delivers cauliflower to Melbournes food industry. Cauliflower is part the brassica or cabbage family. WCauliflower has round heads (about 20cm wide), which are creamy-white to pale cream in colour and look like a fluffy white cloud.  

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  • Carrots

    Carrots

    Posted on February 19, 2015 by admin in Vegetables.

    CARROTS SIMPLY FRESH FRUIT supply fresh locally grown carrots to Melbournes leading Food Venues, Using the freshest locally grown produce.  Locally grown carrots are in season in the summer and Autumn, during which time they are the freshest and most flavoursome. Carrots are part of the Umbelliferae family. As such, carrots are related to parsnips, fennel, parsley, […]

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  • Dutch Carrots

    Dutch Carrots

    Posted on February 18, 2015 by admin in Vegetables.

      Dutch Carrots Dutch carrots or as they are sometimes referred to as “Baby Carrots” are a sweeter and smaller carrot that are available all year round and are equally delicious raw, cooked or in Salad. What is it? One of the earliest vegetables to be cultivated, carrots are related to parsley. The orange part […]

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  • Corn

    Corn

    Posted on February 9, 2015 by admin in Vegetables.

        CORN – SWEET CORN – MAZE Usually classified as a grain, Corn is technically a fruit of the plant Zea Mays. Therefore Corn is included in research studies of whole grain foods like wheat, oats, and barley. The most common name for Corn is Maize from a Spanish derivation “MAIZ”. Corn or maize […]

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  • Green Caps

    Green Capsicum

    Posted on February 8, 2015 by admin in Vegetables.

    GREEN CAPSICUMS Green capsicums or Bell Capsicums are vine rippened and have an all-over green appearance, when left on the vine for a further 2-3 weeks they bloom into a Red Capsicum. They are shinny with online doctor valium smooth skin and a square appearance with three to four linternal seed filled sections which narrow at […]

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  • Red Capsicum

    Red Capsicum

    Posted on February 6, 2015 by admin in Vegetables.

    RED CAPSICUM Known as Red bell capsicums, also known as sweet peppers, are in the family of chilies, but do not have the spicy effect. Red Capsicums have a shiny smooth skin and measure (10-12cm long by 6-10cm across). Encased in the Capsicums are seeds that are divided into four quarters. Flavour of Red Capsicum Red Capsicums […]

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  • Tuscan Cabbage

    Tuscan Cabbage

    Posted on February 6, 2015 by admin in Vegetables.

      Tuscan cabbage Tuscan Cabbage, also known as CAVOLO NERO, this Italian cabbage has long, narrow, wrinkled, very dark green leaves and a mild flavour. Is Tuscan Cabbage good for me? It’s a source of vitamin C and provides folate, beta-carotene and dietary fibre. Buying and storing Tuscan Cabbage Select leaves that have a deep colour and […]

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  • Savoy Cabbage

    Savoy Cabbage

    Posted on February 6, 2015 by admin in Vegetables.

      Savoy Cabbage The interesting look of the Savoy Cabbage separates it from the Green and Red Cabbage. The very differentiating shades of green, consolidated with the profoundly crinkled surface of the leaves, make savoy cabbages exceptionally engaging to the eye. Some may take a gander at these harsh looking leaves and accept that they […]

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