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Grapefruit
Botanical Name:
Citrus paradisi (Rutaceae)
General Description/History:
The grapefruit tree reaches 4.5-6m in height, has a rounded top of spreading branches. The trunk may exceed 15cm in diameter. The twigs normally bear short, supple thorns. The evergreen leaves are ovate 7.5-15cm long, 4.5-7.5cm wide, dark-green above and lighter beneath.
The colour of the outer peel is not an accurate guide to quality, as it can range from pale yellow to bronze. The best way to judge fruit quality is to hold it: the heavier it is in proportion to its size, the more juice it contains. Small surface bruises or blemishes do not reduce the flavour or quality of the fruit.
The grapefruit has made great advances in the past 75 years. In 1970, consumption of grapefruit was temporarily heightened by a widely promoted “grapefruit diet” plan which claimed to achieve a loss of 4-5kg in 10 days with a continuing gradual loss until the achievement of normal body weight. Contrary to popular opinion, it does not have special “fat melting” properties when consumed.
Grapefruit is customarily a breakfast fruit, chilled, cut in half, the sections loosened from the peel and each other by a special curved knife, and the pulp spooned from the “half shell”. Some consumers sweeten it with a little white or brown sugar or honey. Grapefruit segments can be added to fruit compotes, sweet and savoury salads, used to make marmalades or in juice concoctions as a refreshing beverage. Grapefruit segments or juice can also be utilised in chicken, pork or duck dishes as an accompaniment or as a tart marinade or sauce.
The grapefruit tree has a high heat requirement and produces its best quality fruit in areas with warm summers and long growing periods. Temperature differences affect the length of time from flowering to fruit maturity. Humidity contributes to thinness of peel, while in arid climates the peel is thicker and rougher and, as might be expected, the juice content is lower. Low winter temperatures also result in thicker peel the following year and even affect the shape of the fruit.
Soil types suitable for the growing of grapefruit are variable and are dependent largely on the choice of rootstock. In many respects crop care for grapefruit is very similar to oranges with the exception that wider spacing is necessary when first planting the orchard.
All species of the genus “citrus” are believed to be native of the subtropical and tropical regions of Asia and the Malay Archipelago. The origin of the grapefruit itself is obscure. The Pummelo appears in many varieties in the Malay Archipelago and it is thought the grapefruit probably originated as a mutation from the Pummelo. Place of origin has been recorded as the West Indies. The tree is more vigorous than the orange with larger leaves. The name probably originated from the fact that the fruit grows in grape-like clusters or bunches. The grapefruit was first described in 1750 by Griffith Hughes who called it the “forbidden fruit” of Barbados.
Marsh Seedless was one of three seedling trees on the property of a Mrs Rushing near Lakeland, Florida, purchased by William Hancock in 1862. Because the fruits of this tree were seedless, C. M. Marsh took budwood from it for nursery propagation and he bought young trees previously budded by others. He sold the budded offspring and in time the Marsh was planted more than any other variety.
Growing Areas:
QLD - Bundaberg, Gatton, Gayndah, Mundubbera, Nambour
NSW - Griffith, Murrumbidgee, Sunraysia
VIC - Mildura, Murray Valley, Sunraysia Irrigation Area
SA - Riverland
WA - Carnarvon, Gin Gin, Perth Hills
NT - Darwin, Ti Tree
Nutritional Value:
The grapefruit is an excellent source of vitamins B5 and C, a good source of dietary fibre and potassium. 110kJ/100g.
Storage/Handling:
15°C at 85-95% relative humidity.
Consumer Storage:
Store in the refrigerator crisper.
Interesting Facts and Myths?
Early in the 20th century mutant strains of white grapefruit appeared that were pink to slightly reddish in colour. These were propagated to produce several strains of coloured grapefruit, the best known of which is the Ruby Red – a chance mutation discovered at a farm in McAllen, Texas, in 1929.
Some mature grapefruit trees can yield up to 700 kilograms of fruit in a season. The average yield is 160 kilograms.
Grapefruit got its name from the way it grows in clusters (like grapes) on the tree.
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Grape
Botanical Name:
Vitis vinifera (Vitaceae)
General Description/History:
Grapes grow on a vine of vigorous growth that is trained onto a trellis system. Leaves are bright green and heart shaped. Tendrils, which grow from the stem, enable the vine to climb.
Choose bunches of grapes that are plump, firm, well coloured and are firmly attached to a healthy, green stem. Apart from obvious physical damage and disease, external quality is best assessed by the condition of the stems. Dry, brown, shrivelled stems indicate undesirable aging, whereas green fresh-looking stems are a sign of good quality.
While grapes are most commonly eaten fresh, they are an interesting and refreshing addition to cheese platters, fruit salads, or set in jelly. Try in savoury salads such as waldorf, coleslaw or chicken salad. Use to decorate cakes, Pavlovas, cheesecakes and fruit flans. Chocolate coated or frosted grapes, or grapes marinated in brandy or Grand Marnier is ideal for that special dinner party.
During our hot summer weather, try freezing small bunches and eating them frozen like miniature iceblocks - you’ll find it very refreshing. Grapes can also be used in cooked desserts such as a grape brulee` or in a bread and butter pudding.
Grapes, as with other deciduous fruits, grow best following a cold winter rest period, good rainfall during the spring and a warm to hot, relatively dry summer. They are generally not suited to humid summers, owing to susceptibility to certain fungal diseases and insect pests that flourish in damp conditions.
On the other hand, the wide variety of specialised cultivars now being produced means that grapes can be grown under a wide range of climatic conditions.
Grapes can be cultivated in a number of soil types, fertility not being as important as soil structure. Sandy or gravelly clay loams are most desired. Soil that will both drain well yet hold moisture is important.
Grapevines are propagated commercially mainly by cuttings, but also by buds or grafts. Vines grown from seeds differ markedly so propagation in this manner is seldom used.
The grape is a member of the vine family. The common grapevine, Vitis vinifera, is believed to be a native of Asia Minor in the region around the Caspian Sea. Seeds of the grape were found in the remains of the Swiss Lake dwellings of the Bronze Age. Details of grape growing figure in the mosaics of the Fourth Dynasty of Egypt (2400 B.C.) and earlier. Before 600 B.C., the Phoenicians probably carried wine varieties to Greece, thence to Rome and on to southern France. No later than 2nd century A.D., the Romans took the vine to Germany and perhaps later to England.
Although the first European visitors to North America found native grapes flourishing, the fruit was poor compared to the cultivated European grapes. Thus, the settlers imported superior European vines.
Grapes were first introduced to Australia in 1788. Captain Arthur Phillip, founder of the colony of New South Wales, undertook as one of his first ventures in agriculture, the planting of a small vineyard with cuttings from South America and South Africa.
Growing Areas:
QLD - Chinchilla, Queensland, Rockhampton, Roma, South East St George, Stanthorpe
NSW - Bourke, Murrumbidgee Irrigation Area, Sunraysia
VIC - Mid Murray Districts, Sunraysia
SA - Riverland
WA - Carnarvon South West, Swan Valley
TAS - North East, South East, Tamar Valley
NT - Ti Tree
Nutritional Value:
Grapes are an excellent source of vitamin C and dietary fibre. Grapes contain some vitamin B6 and potassium. 256kJ/100g.
Storage/Handling:
0°C and 90-100% relative humidity.
Consumer Storage:
Store in the refrigerator in an airtight plastic container.
Interesting Facts and Myths?
Grape growing is the largest food industry in the world. There are more than 60 species and 8,000 varieties of grapes, and they can all be used to make juice and/or wine.
There are about 10 million hectares of grapes worldwide.
The world production of grapes is over 72 million tons.
It takes four kilos of fresh grapes to produce one kilo of raisins.
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Flame Seedless Grape
Description:
Growing Area:
QLD - Chinchilla, Queensland, Rockhampton, Roma, South East St George, Stanthorpe
NSW - Bourke, Murrumbidgee Irrigation Area, Sunraysia
VIC - Mid Murray Districts, Sunraysia
SA - Riverland
WA - Carnarvon South West, Swan Valley
TAS - North East, South East, Tamar Valley
NT - Ti Tree
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Menindee Grape
Description:
Growing Area:
QLD - Chinchilla, Queensland, Rockhampton, Roma, South East St George, Stanthorpe
NSW - Bourke, Murrumbidgee Irrigation Area, Sunraysia
VIC - Mid Murray Districts, Sunraysia
SA - Riverland
WA - Carnarvon South West, Swan Valley
TAS - North East, South East, Tamar Valley
NT - Ti Tree
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Red globe grapes
Description:
They may be large, but the red globe grape has a more delicate flavour than its smaller cousins.
What is it?
This variety of red grapes is the largest berry of the group, with big seeds and a very sweet flavour.
Is it good for me?
They're a source of vitamin C and their seeds contain anti-oxidants that may be beneficial. They also have a low GI.
Buying and storing
Choose well-coloured heavy bunches with plump berries firmly attached to the stem. Store unwashed in a plastic bag in the fridge for up to one week.
Preparation
Wash grapes just before eating. If they are being used as an ingredient in a recipe, use a small knife to halve and scrape out the seeds, which taste bitter.
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Thompson Seedless Grape
Description:
Growing Area:
QLD - Chinchilla, Queensland, Rockhampton, Roma, South East St George, Stanthorpe
NSW - Bourke, Murrumbidgee Irrigation Area, Sunraysia
VIC - Mid Murray Districts, Sunraysia
SA - Riverland
WA - Carnarvon South West, Swan Valley
TAS - North East, South East, Tamar Valley
NT - Ti Tree
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Black Supreme Grape
Good source of dietary fibre. Some of vitamins C, B6 and E.
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Melon - Honeydew
Description:
Originating from Persia, this oval-shaped fruit has a smooth, silver-pale -green skin and musky, pale-green (more pale green than Golden Variety), smooth and sweet flesh. Eaten fresh, it is also used in fruit-salads. It complements seafood, ham and cheese platters. Choose fruit that is glossy, heavy for is size and, when tapped, sounds hollow. Under-ripe melons can be ripened at room temperature. Wrap ripe melons in a plastic bag and refrigerate up to 5 days.
Growing Area:
QLD - Bowen, Burdekin, Chinchilla, Forest Hill, Gatton, Gayndah, Goondiwindi, Ingham, Laidley, Mundubbera, Roma, St George, Texas
VIC - Mid Murray, Sunraysia
SA - Riverland
NT - Darwin, Katherine
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Kiwifruit
Botanical Name:
Actinidia deliciosa (Actinidiaceae)
General Description/History:
The vine belongs to the Actinidiaceae family, which includes over 30 species. Of these species, some are grown for their ornamental value with only a few producing edible fruits. The vines are long-lived and grow vigorously during the summer and are deciduous during the winter. Individual plants bear either male pollen producing flowers or female pollen producing flowers.
Choose plump, unblemished fruit, coloured light to medium brown with furry covering still intact. Buy only firm fruit or for immediate use, just slightly soft. If the fruit yields to gentle pressure when cradled in the palm of the hand, it is ready to eat. It is totally edible skin, seeds and all, although most people prefer not to eat the skin.
Consumer Tip: Firm fruit will ripen naturally at room temperature, not in the refrigerator. To accelerate the ripening process, place the fruit in a brown paper bag with an apple or a banana.
Peel and eat or cut in half and scoop out flesh with a spoon. Slice onto cakes, ice cream, Pavlova, trifles or add to sweet/savoury salads for a refreshing tang. Kiwifruit is an ideal accompaniment to chicken or steak. Great for the kids’ lunch.
An average kiwifruit equals about ½ cup of diced or sliced fruit.
Climatic conditions are vital. Temperatures below 10°C for 900 - 1200 hours during winter, without heavy frosts are needed to ensure spring bud-break and flowering.
Soil should retain moisture but also be well drained. Red basalt clay-loam is ideal. Windbreaks are essential to protect young vines from windburn and breakage. Trellises are required to support and train vines soon after planting and should be built to carry the weight of the vine and fruit for up to 30 years.
Both Dexter and Abbott varieties bear heavier crops than Hayward. A well managed five to six year old vines can produce between 15-20 trays/season. Hayward should yield about 5-12 trays/hectare/season from mature vines with Abbot and Dexter yielding around 15 trays.
The transfer of pollen from male to female flowers by bees and other small insects is essential for a viable crop and large fruit. Kiwifruit flowers are void of nectar and are less attractive to bees. Also the male flower has dry pollen, which makes it difficult for them to collect. Therefore, in most fields’ beehives are installed to ensure adequate pollination.
Pruning is important in obtaining fruiting wood for consistently high yields. Untangled, open vines improve bee access, light and spray penetration. Pruning is done in winter when plants are dormant and old canes are removed leaving one year old wood to ensure fruit in the coming season.
The kiwifruit, otherwise known as the Chinese gooseberry or Tang Tao is produced on a vine, which is indigenous to the upper Yangtze River Valley in China. The development of this fruit from its primitive wild state to a product with acceptable commercial qualities occurred within a 60 year time span. In fact it was not the Chinese but New Zealanders who realised the fruit’s commercial potential and developed it, hence the name, kiwifruit.
Alternative Names:
Chinese gooseberry
Yangtao
Nutritional Value:
Kiwifruit is an excellent source of vitamin C, 75mg/100g, which is more than double the daily adult requirement (30mg). It is also a good source of potassium and dietary fibre. 175kJ/100g. Calcium, Niacin and Pantothenic Acid can also be found in kiwifruit.
The pulp contains an enzyme actinidin that is an effective meat tenderiser, similar to the enzyme papain in papaw.
Storage/Handling:
0°C and 90-100% relative humidity, ripen at room temperature.
Consumer Storage:
Ripen at room temperature and store in refrigerator crisper or plastic bag in refrigerator for a short time.
Interesting Facts and Myths?
Kiwifruit did not originate in New Zealand. They were first originally grown in the Chang Kiang Valley of China, where they were considered a delicacy by the court of the great Khans. For many years, the kiwifruit was known as the Chinese Gooseberry but in 1906 the vine was introduced to New Zealand, where it flourished in the fertile soil. It is believed that kiwifruit was named for New Zealand's national bird, the kiwi, whose fuzzy brown exterior resembles the skin of the kiwifruit.
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Lemon
Botanical Name:
Citrus x limon (Rutaceae)
General Description/History:
The lemon is small, bushy tree standing only 2.5 - 4.5 metres, with irregular spreading branches. The flowers are white, scented and will flower most of the year.
When selecting lemons choose fruit that is glossy, yellow and firm. Those that are heavy for their size are indicative of good juice content.
Lemons are perfect for many dishes. They can be used in desserts e.g. lemon meringue/lemon pudding, as well as drinks, salad dressings and jams. If fruit is to be used in jellies or jams the Lisbon variety must be used.
Lemon traditionally accompanies fish and other seafood and is a perfect garnish. As a garnish, lemons can be cut into wedges, cartwheels, boats and stars. As a guide to juice content, one medium lemon equals 3 tablespoons of juice and 3 teaspoons from grated peel.
Lemon trees grow more irregularly than other citrus trees and respond more favourably to pruning. The lemon tree requires annual pruning to maintain production of large, high quality fruit. Pruning should always be moderate as heavy pruning reduces the crop. Some pruning is done by hand but increasingly it is done by mechanical hedgers.
Lemon trees are sensitive to excessive heat, frost, dry soil, low soil oxygen and air pollution.
The genus citrus consists of fruit such as orange, lime, citron and grapefruit.
The various species of the genus citrus are believed to be native to the tropical and subtropical regions of Asia and the Malay Archipelago. However, disagreement continues as to the exact area of origin and how the lemon spread to Europe.
The Romans referred to lemons in mosaic tile floors dating back to the second century A.D. No citrus fruits are native to the Western Hemisphere. In 1493, Columbus brought citrus seeds to Haiti where he established the settlement of Isabella. At the same time, the Portuguese introduced citrus fruits including lemons into Brazil by the Portuguese.
The word lemon is thought to be derived from the ancient word “neem” meaning, “sour tree”.
Growing Areas:
QLD - Emerald, Gatton, Gayndah, Grantham, Mundubbera, Sunshine Coast NSW - Gosford, Murrumbidgee Irrigation Area, Riverina, Sunraysia, Windsor
VIC - Melbourne, Murray Valley, Sunraysia SA Adelaide Hills, Riverland
WA - Perth Hills, South West
NT - Darwin
Nutritional Value:
Lemons are an excellent source of vitamin C, B6 and dietary fibre. 65kJ/100g.
Storage/Handling:
15°C and 85-95% relative humidity.
Consumer Storage:
Store at room temperature or in the refrigerator.
Interesting Facts and Myths?
Oranges, lemons, watermelons, and tomatoes are berries.
Lemon trees bloom throughout the year, and fruit is picked 6 or more times a year, with an average commercial tree yielding 500 to 600 lemons per year.
Lemonade was a favourite drink of the Chinese Emperors.
Third century Romans believed that the lemon was an antidote for all poisons.