Paw Paw
Botanical Name:
Carica papaya: (Caricaceae)
General Description/History:
Botanically classed as a large berry, the papaw belongs to the Caricaeae family and is a tropical, palm-like plant. Common names for the fruit include papaya and tree melon, depending on the country in which it is grown.
Choose fruit which is sweet smelling, unbruised and free from other signs of deterioration such as black spots. However, at times during the year, the pawpaw may have markings resembling freckles on the skin. These marks have been nicknamed Winter Freckle, and fortunately do not affect the flesh at all.
Consumer Tip: Select fruit that is well-shaped, mainly yellow, smooth, unbruised, unbroken, and free from other signs of deterioration. Fruit should be at least half yellow in colour when purchased.
Paw paws can be used in a variety of ways. Eat fresh as a breakfast fruit combined with passionfruit or with other fruits in the form of a fruit salad. As a main course, papaw often accompanies veal, chicken or seafood. Green papaw can be baked and served as a vegetable, or filled with a savoury meat sauce. Paw paw puree can be used in cakes, scones and fruit flans. Preserve in delicious relishes and chutneys. Use in combination with savoury ingredients such as celery, ginger, chicken, shallots etc, in salads.
Paw paws can be easily sliced into a variety of attractive serving shapes. Unlike many other soft-fleshed fruits, paw paw can be cut and prepared ahead of serving time - it does not darken or discolour when exposed to air. Try the following:
Paw paw Wedge:
Slice the paw paw half into wedges and attractively reassemble the pieces into a fan or circle to garnish a salad.
Paw paw Half:
This simple end-to-end cut provides two half shells that can be served simply with a squeeze of lime or lemon or filled with a scoop of ice cream, cottage cheese, a fruit medley or chicken salad.
Paw paw Ring:
Cut the smaller stem end off the paw paw and scoop out seeds. Pack a salad filling firmly into paw paw shell, chill thoroughly and slice into rings.
Paw paw Basket:
Create a fruit basket by slicing from each end one quarter of the way to the centre and out, leaving a “handle”. To serve remove the seeds and fill the basket with fresh fruit.
Paw paw trees are propagated by seed. Due to the number of seeds contained in each fruit, propagation is relatively inexpensive. The trees will grow 2 - 10 metres high, however, they are seldom allowed to grow too tall, as the trunk may break. Height also hinders harvesting, and fruit size diminishes as the tree grows taller.
The leaves of the paw paw tree are large, palmate leaves, which are usually seven-lobed. The leaves are very fragile and are easily damaged by hail and wind, as is the ripening fruit.
There are three types of paw paw flowers - male, female and hermaphrodite. Each plant only produces one type of flower, resulting in two groupings of the plant - monosexual and bisexual. The true male flowers should produce pollen only, but during the cooler months may produce bisexual flowers resulting in fruit. Plants have been known to change sex during their lifetime.
The paw paw grows and matures quickly, with the first fruit appearing 12 - 18 months after planting. The plant does not produce great numbers of fruit for more than 3 - 4 years of its life.
The paw paw is susceptible to low temperatures. Light frosts and cold winds will injure the plant. Young plants are particularly vulnerable to these adverse conditions.
Paw paw originated in the tropics and subtropics of America and was discovered about four hundred years ago. It is thought that the Portuguese were the first to transport the fruit from America, and from there its cultivation spread to the East Indies and Europe. Surprisingly, it is only in the last century that papaw reached China, Japan and the Pacific Islands.
Paw paw is now grown commercially in many tropical and subtropical regions, including Australia, Malaysia, the West Indies, Hawaii, California, Central and South America and Florida.
Commercially, the paw paw tree does have some significance apart from its fruit. The milky juice from the stem and leaves contains an enzyme, papaine, that is usually dried and used in chewing gum, medicine (to aid digestion), toothpaste and as a meat tenderiser.
Alternative Names:
Papaw
Papaya
Growing Areas:
QLD - Gympie, Innisfail, Sunshine Coast, Yarwun
NSW - North Coast
NT - Darwin, Katherine
Nutritional Value:
Paw paws are an excellent source of vitamins A and C, a good source of dietary fibre, potassium and contain some vitamin B1. Papaw is low in kilojoules with 165kJ/100g.
Storage/Handling:
15°C and 85 - 95% relative humidity.
Papaws are delicate fruit requiring very careful handling in order to minimise bruising. Bruised or damaged papaws are highly susceptible to postharvest rots which can rapidly spread to other fruit.
Papaws, being a tropical crop, are susceptible to chilling injury below 13°C. A relative humidity range of 85 to 90% is desirable for storage. Higher humidity creates fungal rot problems and lower humidity causes excessive drying out of the papaws.
Controlled Ripening:
Papaws can be ripened quickly by the use of ethylene and high temperatures. Ethylene at a concentration of 200ul/l at 30 - 32°C for 2 - 3 days will hasten ripening. The period of treatment and stage of maturity at harvest will determine the ripeness achieved. The process of rapid fruit ripening reduces the possibility of various fruit rots as they are not allowed the time to develop.
Consumer Storage:
Ripen at room temperature and store in the refrigerator crisper for a short time.
Interesting Facts and Myths?
The paw-paw (or papaya) tree can grow from seed to a 6 metre, fruit bearing tree in less than 18 months. The fruit can range in size from half a kilogram to 10 kilograms.
People get very confused about the difference between the papaya and the paw-paw. No need. They are different names for the same fruit.
The white powder sold as "Meat Tenderizer" is composed mainly of an enzyme called papain extracted from the paw-paw or papaya, usually with added salt, sugar and anti-caking agents. The enzyme papain breaks down tough meat fibres. Papaya juice has been used for centuries in South America to tenderize meat.
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Peach - White
Botanical Name:
Prunus persica (Rosaceae)
General Description/History:
The peach tree is a delicate, often short lived, deciduous tree. The peach belongs to the rose family and bears flowers which are small and rose pink or a larger pale pink.
When selecting peaches, look for mature fruit indicated by a yellow or whitish ground colour and a general absence of greenness. Quality is indicated by a lack of blemishes, evenly rounded, bright, fresh appearance.
The ground colour should be yellow/cream, the blush quite red, remembering though, the blush is not an indication of maturity. The fruit should feel firm but yield to gentle pressure. Avoid buying peaches which are hard and have a distinct green colour as these are likely to be immature and will not ripen properly.
Also avoid peaches which are bruised or overripe, indicated by a deeper reddish brown colour, softness of the fruit and shrivelling of the skin at the stem end, or those showing any signs of decay.
Peaches can be eaten and enjoyed either peeled or unpeeled, as a snack at anytime. Alternatively, peaches can be sliced and used in fruit or vegetable salads, pies, flans or to decorate cheesecakes and pavlovas. Peaches can also be used for desserts, jams or chutneys and make an excellent accompaniment to chicken, pork and fish.
The traditional peach varieties, as with other deciduous fruits, require cold winter conditions followed by a comparatively hot summer for growth.
There is however, a more recently introduced class of peach which has a low-chill property. This means that instead of the fruit needing a cold winter (sub-zero temperatures for fruit formation) they can develop well in warmer climates and withstand higher humidity.
Peaches require fertile, well-drained soil as the roots cannot survive wet feet, but they must be adequately supplied with moisture which is necessary for growth.
The peach originated in China where it had been cultivated for thousands of years and was mentioned in literature as far back as 551 B.C. It was transported from China to Persia (Iran) along the old silk routes and then to Europe over 2000 years ago.
The Romans, thinking the peach came from Persia gave it the botanical name Prunus persica and for many years peaches were known as Persian Apples. The Ancient Greeks and Romans also enjoyed peaches and, as civilisation spread, this delicious fruit was carried to all areas of the temperate zone.
By the 15th or 16th century, France became an important nursery centre for peach trees and plants were sent to the rest of Europe from here. Peaches were introduced to America by Columbus. By the 19th century the fruit was being produced in Australia.
Types:
White Flesh
Yellow Flesh
Growing Areas:
QLD - Granite Belt, Sunshine Coast Hinterland
NSW - Araluen, Bathurst, Central Tablelands, Coffs Harbour, Forbes, Hunter Valley, Medowie, Murrumbidgee Irrigation Area, Northern Tablelands, Tumut, Sydney Metropolitan Area, Young
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mid Murray
TAS - Huon, North East SA Adelaide Hills, Riverland
WA - Dwellingup, Donnybrook, Manjimup, Perth Hills
Nutritional Value:
Peaches are a good source of vitamins A and C and contain some vitamin B3, potassium and dietary fibre. 132kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Ripen at room temperature and store in the refrigerator for a short time.
Interesting Facts and Myths?
Cling or clingstone peaches have a pit to which the flesh 'clings'; freestone peaches have a pit from which the flesh is easily pulled away.
"An apple is an excellent thing - until you have tried a peach." George du Maurier (1834-1896)
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Peach - Yellow
Botanical Name:
Prunus persica (Rosaceae)
General Description/History:
The peach tree is a delicate, often short lived, deciduous tree. The peach belongs to the rose family and bears flowers which are small and rose pink or a larger pale pink.
When selecting peaches, look for mature fruit indicated by a yellow or whitish ground colour and a general absence of greenness. Quality is indicated by a lack of blemishes, evenly rounded, bright, fresh appearance.
The ground colour should be yellow/cream, the blush quite red, remembering though, the blush is not an indication of maturity. The fruit should feel firm but yield to gentle pressure. Avoid buying peaches which are hard and have a distinct green colour as these are likely to be immature and will not ripen properly.
Also avoid peaches which are bruised or overripe, indicated by a deeper reddish brown colour, softness of the fruit and shrivelling of the skin at the stem end, or those showing any signs of decay.
Peaches can be eaten and enjoyed either peeled or unpeeled, as a snack at anytime. Alternatively, peaches can be sliced and used in fruit or vegetable salads, pies, flans or to decorate cheesecakes and pavlovas. Peaches can also be used for desserts, jams or chutneys and make an excellent accompaniment to chicken, pork and fish.
The traditional peach varieties, as with other deciduous fruits, require cold winter conditions followed by a comparatively hot summer for growth.
There is however, a more recently introduced class of peach which has a low-chill property. This means that instead of the fruit needing a cold winter (sub-zero temperatures for fruit formation) they can develop well in warmer climates and withstand higher humidity.
Peaches require fertile, well-drained soil as the roots cannot survive wet feet, but they must be adequately supplied with moisture which is necessary for growth.
The peach originated in China where it had been cultivated for thousands of years and was mentioned in literature as far back as 551 B.C. It was transported from China to Persia (Iran) along the old silk routes and then to Europe over 2000 years ago.
The Romans, thinking the peach came from Persia gave it the botanical name Prunus persica and for many years peaches were known as Persian Apples. The Ancient Greeks and Romans also enjoyed peaches and, as civilisation spread, this delicious fruit was carried to all areas of the temperate zone.
By the 15th or 16th century, France became an important nursery centre for peach trees and plants were sent to the rest of Europe from here. Peaches were introduced to America by Columbus. By the 19th century the fruit was being produced in Australia.
Types:
White Flesh
Yellow Flesh
Growing Areas:
QLD - Granite Belt, Sunshine Coast Hinterland
NSW - Araluen, Bathurst, Central Tablelands, Coffs Harbour, Forbes, Hunter Valley, Medowie, Murrumbidgee Irrigation Area, Northern Tablelands, Tumut, Sydney Metropolitan Area, Young
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mid Murray
TAS - Huon, North East SA Adelaide Hills, Riverland
WA - Dwellingup, Donnybrook, Manjimup, Perth Hills
Nutritional Value:
Peaches are a good source of vitamins A and C and contain some vitamin B3, potassium and dietary fibre. 132kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Ripen at room temperature and store in the refrigerator for a short time.
Interesting Facts and Myths?
Cling or clingstone peaches have a pit to which the flesh 'clings'; freestone peaches have a pit from which the flesh is easily pulled away.
"An apple is an excellent thing - until you have tried a peach." George du Maurier (1834-1896)
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Beurre Bosc Pear
Description:
Growing Area:
QLD - Stanthorpe District
NSW - Bathurst, Batlow, Central Tablelands, New England, Orange, Southern Tablelands
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mornington Peninsular TAS Huon, Tasmanian Peninsula
SA - Adelaide Hills, Riverland
WA - Donnybrook, Dwellingup, Manjimup, Perth Hills
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Corella Pear
Description:
Growing Area:
QLD - Stanthorpe District
NSW - Bathurst, Batlow, Central Tablelands, New England, Orange, Southern Tablelands
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mornington Peninsular TAS Huon, Tasmanian Peninsula
SA - Adelaide Hills, Riverland
WA - Donnybrook, Dwellingup, Manjimup, Perth Hills
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Packham Triumph Pear
Description:
Growing Area:
QLD - Stanthorpe District
NSW - Bathurst, Batlow, Central Tablelands, New England, Orange, Southern Tablelands
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mornington Peninsular TAS Huon, Tasmanian Peninsula
SA - Adelaide Hills, Riverland
WA - Donnybrook, Dwellingup, Manjimup, Perth Hills
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Williams Bon Chretien (Bartlett) Pear
Description:
Growing Area:
QLD - Stanthorpe District
NSW - Bathurst, Batlow, Central Tablelands, New England, Orange, Southern Tablelands
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mornington Peninsular TAS Huon, Tasmanian Peninsula
SA - Adelaide Hills, Riverland
WA - Donnybrook, Dwellingup, Manjimup, Perth Hills
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Persimmon
Botanical Name:
Diospyros kaki (Ebenaceae)
General Description/History:
Persimmon trees are deciduous and have a spreading growth habit. Tree size depends on the variety with the largest reaching 4-5m high.
Firm, glossy, plump fruit, free from blemishes. Selection also depends on astringency (see above).
Use fresh slices in salads, to accompany pork, lamb or chicken, to make ice-cream, jams, purees and cakes. The fruit can also be dried and crystallised which is regarded as a delicacy in Japan.
In comparison to other subtropical tree crops, the persimmon has few production problems. The persimmon is readily adaptable to a wide range of subtropical and warm temperate climates. Trees are deciduous and enter a rest period, however most varieties appear to have little chilling requirement to satisfy rest and to ensure uniform budbreak. In fact most varieties need a long, warm growing season.
Most cultivars flower in late October and consequently are seldom subject to injury from late spring frosts.
The fruit requires a long season to ripen fully. Non astringent varieties require warmer conditions for fruit maturation than the astringent varieties. Non-astringent · cultivars should be restricted to subtropical areas of Australia. Nevertheless, the crop has potential for utilising more marginal, frost prone regions of subtropical Australia.
Persimmons are sensitive to wind and do not crop or establish well if there are strong winds during the growing season. Persimmons will grow and crop in a wide range of soil types, but prefer well-drained, deep sandy loams.
Persimmon fruit are very susceptible to superficial skin blemishing caused by leaf and small branch rub. Some varieties are much more susceptible than others. The establishment of both major and minor windbreaks before planting is recommended.
Young persimmon trees have two growth flushes. The first is usually September through to December and the second from January through to February. As the tree matures the second flush disappears. Flowering occurs in October. Uniform soil moisture is important during the flowering and fruit setting period. Fruit will drop prematurely if trees suffer a period of water stress. Cropping usually commences in the third or fourth year. Persimmon trees are long lived orchards reaching 50-60 years old in Japan.
The persimmon is a native of China, however most development of the crop has occurred in Japan where it is regarded as the national fruit. The persimmon belongs to the same family as the ebony tree and thus it is also valued for its timber in some countries.
In Japan in excess of 275,000t are produced annually and it ranks fifth in terms of production behind citrus, apples, Asian pears and grapes. Although the persimmon is widely distributed throughout Australia, the fruit has not gained popular appeal. The main reason is that in the past, only poor quality astringent varieties have been grown. The fruit of these astringent varieties is inedible until completely soft, gelatinous and ripe.
Astringency or bitterness, is caused by the soluble tannin content of the fruit, which decreases as the fruit ripens. Even a moderately soft fruit may taste astringent. In more recent years, selection of non-astringent varieties has been carried out. Non-astringent varieties are completely free of astringency at maturity and the fruit may be eaten while still firm or at the desired stage of softness. The main variety of this group in Australia is the Fuyu or Fuyugaki.
Alternative Names:
Kaki
Growing Areas:
QLD - Gatton, Stanthorpe, Sunshine Coast
NSW - Camden, Coffs Harbour, Dareton, Gosford, North Coast, Windsor, Young
VIC - Sunraysia
SA - Adelaide Hills, Riverland
Nutritional Value:
A very good source of vitamin C, a good source of vitamin A and dietary fibre. 280kJ/100g.
Storage/Handling:
0°C and 90-100% relative humidity.
Premature softening of the fruit during storage is caused by ethylene gas, which is produced by other fruits. When ready to be eaten, non-astringent varieties have a shelf-life of 10-14 days, but astringent varieties have a shelf-life of only 4-5 days.
Treatment of astringent varieties to remove astringency reduces storage life. Treating the fruit with carbon dioxide is the preferred method for removing astringency.
Consumer Storage:
Ripen at room temperature and store in the refrigerator crisper for a short time
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Pineapple
Botanical Name:
Ananas comosus (Bromeliaceae)
General Description/History:
The pineapple plant has a dense, shallow root system. It grows about 90cm high and bears long, stiff, sword-shaped, brittle leaves that create an elongated rosette. The fruit arises from the centre of this rosette. If the fruit is removed, another fruiting stem arises. This fruiting process is repeated, over and over, for almost fifty years - the lifetime of a typical plant.
Despite the fact that the plant can continue to produce fruit for many years, commercial pineapple plants are replaced after 5-10 years. This guarantees that the fruit raised for marketing will be flavourful and of the highest quality.
Choose pineapples that have fresh-looking base leaves and that have no soft spots. A sweet aroma indicates ripeness. Fragrance is a sign of quality, however most times pineapples are kept at too cold a temperature to be fragrant.
In the summer months, select pineapples with one-third golden skin colour, whilst in winter months, select pineapples with a little more colour, to ensure ripeness. Once picked, pineapples will not ripen further, that is, they do not get any sweeter therefore, if picked too early they will lack flavour. Crown leaves should also be fresh looking and a deep green colour.
Consumer Tip: Pineapples should be large, plump and heavy for their size and should emit a fragrant aroma. The eyes should be flat and almost hollow. Pineapples will not ripen further after harvest so eat soon after purchase. There are many myths around concerning testing a pineapple for freshness. The ease with which crown leaves pull out is not a sign; nor is the thumb test an accurate predictor; likewise the shell colour is not the sole indication of maturity.
Try pineapples in salads, desserts and beverages. Traditionally accompanying ham, pineapple is also ideal served with chicken and seafood. Halve a pineapple and scoop out the flesh to make a perfect serving shell for a fruit or savoury salad.
Pineapple can be used in cakes, slices, pies and sundaes. Try freezing pineapple pieces and serve as a natural iceblock or simply leave a dish of freshly sliced pineapple in the fridge. Fresh slices grilled on the barbecue are delicious.
The pineapple plant is grown from slips, crowns or suckers, not seeds, and the plant starts the flowering process about 12-14 months after planting. It is ready for harvesting usually about 20 months after it is planted. Each parent plant produces only one fruit.
Pineapples are native to the tropics but also grow in subtropical areas. They can be grown in a variety of soils provided they possess the characteristics of good drainage and aeration, and a low percentage of lime. The pineapple has a remarkable ability to grow under a wide range of rainfall conditions.
Long before Columbus found the pineapple in 1493 on the island of Guadeloupe in the West Indies, it had been cultivated by the Indians of northern South America, Mexico and the West Indies. It is believed to have originated in Brazil and in Paraguay. The name “anana” used in most European countries is derived from the language of the Guarani Indians of Paraguay. “A” signified any fruit and “nana” meant excellent. The Spaniards called it “pine de Indies” because of it’s resemblance to a pine cone. The English were responsible for the name pineapple, where it was introduced at the end of the 17th century.
Growing Areas:
QLD - Bundaberg, Maryborough, Nambour District, Rockhampton, Townsville District, Yeppoon
NSW - North Coast
NT - Darwin
Nutritional Value:
Pineapples are a very good source of vitamin C, with a 1009 slice providing 75% of the Australian recommended daily allowance for this vitamin. Pineapples are also a useful source of potassium. 170kJ/100g.
Storage/Handling:
Pineapples have a short post harvest life i.e. mature green fruit 34 weeks and ripe fruit 1-2 weeks. They are very susceptible to chilling injury which occurs below 20°C. The fruit bruises easily resulting in rapid breakdown and subsequent rot development which readily spreads to other fruit.
Consumer Storage:
Pineapples may be stored at room temperature only for short periods of time. Once cut, cover with plastic wrap and store in the refrigerator. Whole pineapples may be stored in a cool place.
Chilling Injury:
Also known as post harvest blackheart, which is usually characterised by internal symptoms only. These include water-soaked patches near the core which eventually become dark brown. Severe chilling injury showing external symptoms includes crown wilting and impaired ripening. Chilling injury occurs below 20°C. It is most severe with mature green fruit. Chilling symptoms will develop approximately 5 days after removal from low temperature conditions.
Interesting Facts and Myths?
Pineapple is a native fruit of Brazil and Paraguay. Spanish explorers thought a pineapple looked like a pinecone, so they called it "Pina." The English added "apple" to associate it with juicy delectable fruits.
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Plum
Botanical Name:
Prunus domestica Prunus salicina (Rosaceae)
General Description/History:
The plum is a deciduous tree of irregular growth with small white flowers early in spring.
Select plump, clean, full coloured fruit. The fruit should be firm but yield to gentle pressure. Hardness is a sign of immaturity and these should be avoided as they do not ripen well and have poor colour and flavour. Also avoid those with skin breaks, punctures or brown discolouration.
A pleasing aroma is also an indicator of ripeness of some varieties.
Overmature fruit is generally soft, easily bruised and is often leaky. Cracked plums should also be avoided. A bright, lustrous skin indicates freshness while dullness suggests age and deterioration.
Fresh plums are delicious when eaten fresh and are ideal for lunch boxes. They can also be used in hot and cold desserts, stewed, grilled, baked or sauteed, or in fruit salads or pies. Plums also make lovely sauces for various meats or ice-cream and can also be preserved in jams.
As with other deciduous fruits, plums ideally require a cold winter, good rainfall during spring, followed by a hot, relatively dry summer. A porous, open soil such as a sandy loam, allows good drainage and is essential for the growth of good quality fruit.
The species dates back some 2000 years but no-one seems to know or agree when the plum was first cultivated. Early colonists in America found native plums growing from New England to Florida and they are believed to have been eaten by the Indians long before this.
The European type plum is believed to have originated in Western Asia in the region south of the Caucasus Mountains, to the Caspian Sea. The plum we know as a Japanese plum is most probably a native fruit of China. Art motifs and other historical documents show that the Chinese have cultivated many varieties of plums for centuries.
Plums were introduced to Australia early in the 19th century.
Species:
European plums (P. domestica)
Japanese plums (P. salicina)
Growing Areas:
QLD - Granite Belt, Sunshine Coast (low chill)
NSW - Central Tablelands, Griffith, Hunter Valley, Murrumbidgee Irrigation Area, Orange, Young
VIC - Goulburn Valley, Melbourne Metropolitan Area, Mid Murray
SA - Adelaide Hills, Riverland
WA - Donnybrook, Dwellingup, Manjimup, Perth Hills
Nutritional Value:
Plums are a good source of potassium and dietary fibre. They also provide some vitamins A and C, calcium, phosphorous, riboflavin and niacin. They are also low in sodium and kilojoules with one medium plum (70g) providing approximately 110kJ.
Storage/Handling:
0°C and 90 -100% relative humidity. Plums will ripen well at 18-20°C.
Consumer Storage:
Fruit should be ripened at room temperature for maximum flavour development. Once ripe, plums should be refrigerated uncovered for short periods of time. Ripe fruit is highly perishable so should be used as quickly as possible.
Interesting Facts and Myths?
What’s another name for prunes? Dried plums - because that’s what they are!