Kiwi-Grown Persimmons Hit Shelves Early as Season Kicks Off
New Zealand's persimmon season will kick off early this year, with fruit set to hit shelves soon.
The chopped salad trend has grown so popular that British supermarket giant Tesco launches three new salad products in May in response to the viral social media trend, while leading US publication Food & Wine recently showcases a dozen recipes celebrating bold flavours, satisfying textures and plenty of crunch.
Kiwi Shoppers Are Following the Trend Too
Quinton Majoor, Business Manager – Produce at Foodstuffs North Island, says the trend is reflected here in New Zealand.
"One trend we've seen recently is growing customer demand for convenient meal solutions within fresh produce. Chopped salads and salad kits have been one of the strongest growth performing segments in our salads category, reflecting shoppers' desire for quick, fresh and easy meal options," says Majoor.
5+ A Day says the beauty of the trend is that there are no rules. Simply chop up your favourite combination of fresh spring vegetables, toss them together with a tasty dressing, and add your choice of protein, grains or cheese to turn your salad into a satisfying meal.
An Easy Way to Pack in Variety
Dr Carolyn Lister, Principal Scientist at Plant & Food Research and Trustee of the 5+ A Day Charitable Trust, says big salads are an easy way to include plenty of variety in one meal without spending hours in the kitchen.
"That's what makes them so appealing – you can use whatever fresh vegetables you have on hand and make your salad as simple or elaborate as you like," Dr Lister says. "Every forkful can deliver a different combination of colours, flavours and contrasting textures – from crunchy cucumber and crisp salad greens to juicy tomatoes and creamy avocado.
"Adding some chicken, fish or eggs, a handful of feta, or cooked quinoa or couscous can turn a salad into a satisfying meal."
Salads are also incredibly versatile, Dr Lister notes. They can be thrown together for a quick weekday lunch or dinner, scaled up to feed a crowd, packed for a picnic or served alongside the barbecue as the weather warms up.
Colour on the Plate Means Nutrients in the Meal
"Spring gives us such a wonderful variety of fresh produce to choose from, and combining different colours on your plate means you're also getting a broad range of nutrients," Dr Lister explains.
"Asparagus, avocado and salad greens are all good sources of folate, which helps form red blood cells and supports a healthy immune system. Avocado is also a good source of vitamin B6, and its combination of healthy fats and fibre can help you feel satisfied for longer.
"Tomatoes are a good source of vitamin C and contain lycopene, the antioxidant that gives them their rich red colour. Salad greens are a good source of vitamin A, which plays an important role in healthy vision, and vitamin K, which is important for normal blood clotting and healthy bones."
Buying In Season for Freshness and Value
Buying produce while it is plentiful and in season is also a great way to enjoy vegetables at their freshest and most flavoursome, while getting the best value for money. With locally grown spring crops now arriving in stores, shoppers can create colourful meals using fresh ingredients without stretching their grocery budget.
Choosing New Zealand-grown vegetables also helps support local growers and the communities behind them, while making the most of fresh produce grown close to home.
