Seasonal Produce – March

Published 20 Feb, 2015

Welcome to autumn! Here’s our handy guide to what’s in season this month.

Rhubarb

Vibrant rosy-red rhubarb is at its very best in the autumn months. Rhubarb has fleshy stalks and lush green leaves. However, despite their enticing appearance, rhubarb leaves contain oxalic acid, which can be toxic and are best avoided.

When choosing rhubarb, look for glossy, crisp red stalks. The more intense the colour, the sweeter the fruit. Store fresh in the fridge for up to a week, or freeze for up to a year once cooked.

Because of its strong tart taste, rhubarb is often stewed with sugar and is a classic accompaniment to stewed apple in pies and crumbles. Its sharp flavour also works well as a contrast to creamy dishes such as custard tarts, cheesecake or baked ricotta. In savoury dishes, rhubarb can be thinly sliced and mixed in a slaw or reduced down to a glaze for ham.

Mandarins

Mandarins are named after the public officials of the Chinese Imperial Court who wore long, orange robes. Enjoyed for their beautiful fragrance and light zesty citrus flavour, mandarins are also a great source of vitamin C, calcium and dietary fibre.

Look to buy fruit that has glossy skin and is heavy for its size, which is a good indicator that it is packed with juice. Store in a cold, dark place for up to a week or in the fridge for up to two.

Mandarins are a slightly more subtle tasting alternative to oranges and works particularly well mixed through Asian salads with marinated meats. For dessert, bake mandarin into cakes for a zesty flavour, or caramelise with sugar and brandy for a classic accompaniment to crêpes.

Tiger Prawns

With their distinctive dark stripes and mild seafood flavour, Tiger Prawns are a favourite Aussie ingredient and are at their peak season in autumn.

Buy prawns fresh from your local fishmonger and store in an airtight container in the fridge for up to 3 days, or freeze up to 3 months. Once ready to use, prepare by removing the shell and legs, and holding the prawn straight, gently pull out the digestive track.

Prawns are a very versatile ingredient and perfect for many styles of cuisine. Pair with Asian inspired stir-fries and curries, thread on a kebab and grill on the BBQ, deep fry in tempura batter, or stir through a marinara pasta. Prawns work very well with flavours of chili, garlic, lime, soy, tomato and butter.

Other produce in season in March: