Get the summer vibe happening at your place with a tray of juicily sweet Kensington Pride Mangoes. Passionfruit are lacking flavour and quite acidic so we have New Season tropical sweet Summer Pineapples from Far North Queensland instead!

The warm weather has bought on the local cucumbers. They are crisp, refreshing and in abundant supply and on SPECIAL this week like many items from the veggie patch! And you’ll be surprised how many people like beetroot when you add it to the roast this week!

  • Pineapples  2 x $5.00
  • Mangoes 16/20 pieces for $45
  • Rockmelon  2 x $5.00
  • Strawberries 3 x $9.00
  • Blueberries 2 x $9.00
  • Raspberries 2 x $12.00
  • Beetroot Bunch x $3.00
  • Lebanese Cucumbers 5 x $3.00
  • Tomato Gourmet 5 x $3.00
  • Zucchini Green 5 x $3.00
  • Broccoli 3 x $2.00
  • Capsicum Green 3 x $2.00
You’re no fool if you if you go for Fool’s Gold! This delicious golden desert of fruit and whipped cream is ideal as a warm weather dessert. Use coconut yoghurt as a replacement for a healthier choice. Enjoy the layers of juicy and seasonal mango, pineapple, and toasted coconut.
3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple)
3 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice
1/2 cup sweetened, shredded coconut, lightly toasted
1 mango, peeled and diced
1 cup heavy cream, cold
1/4 cup Greek-style yogurt
1. Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.

2. whip cream to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.

3. Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut . Serve chilled.

8 medium beetroot, ends trimmed
100g walnut kernels
100g Fetta cheese 1 red onion, finely chopped
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 orange
1/2 cup parsley, chopped
1. Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces.
2. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic. Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper.
3. Use a zester to remove the rind from orange. Cut the rind into very thin strips.
4. Add beetroot, Fetta and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours. Sprinkle with the parsley and orange rind to serve.
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