Culina Market

Apricots, Australia

Best grown in regions that have cool winters instead of heavy frosts, apricots are mostly harvested in Victoria and other southern Australian states. This small velvety-skinned fruit has a medium to firm consistency with a sweet or tart flavour, depending on its variety. Its exterior ripens into shades of yellow to orange, with an occasional blush of red on the side from exposure to the sun. With a juicy bite, they make for the perfect energy boost to get through the day.

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Gariguette Strawberries, France

Available between February and June, this delicious spring strawberry is an old Provençal variety that’s prized by top chefs for its lovely perfume and exceptional flavour that’s reminiscent of wild strawberries.

Shaped like elegant pointed cones, enjoy the delicate sweetness of these berries with a flute of chilled champagne. For a simple dessert, dress them with a light drizzle of balsamic vinegar or serve them with sweetened whipped cream. Not sure what to do with the excess? Make a homemade strawberry jam that pairs perfectly with scones and clotted cream.

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Morel Mushrooms, Turkey

Morel Mushrooms grow in the southern pine forests of Turkey between late February and early June. These mushrooms are generally brown in colour, and identified by its characteristic conical and slender shape and thanks to the cells that cover it. Esteemed for their rarity and distinct flavour, they're a favourite among chefs, often paired with other ingredients like scallops and asparagus.

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Mara de Bois, France

Carefully developed in France, Mara de Bois strawberries are round, conical-shaped berries in a deep red. Glossy in appearance with prominent seeds, its sweet flavour and intensely fragrant aroma are perfect in fruit tarts, shortcakes, and crepes. Alternatively, serve it simply on cheese plates or with fresh cream. Mara Des Bois can be cooked down to make sauces, syrups, and fillings for macarons, croissants, sorbets, and ice cream. Macerated Mara De Bois can also be used in beverages such as mimosas, cocktails and summer spritzers. Mara Des Bois have a very short shelf life and should be consumed as soon as possible.

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Nectarines, Australia

Dubbed the ‘Nectar of the Gods’ for its highly aromatic and juicy flesh, nectarines are one of Australia’s most in-demand fruit for export. Rich in phytonutrients, their skins come in shades of red and yellow, or red and white. When the flesh separates easily from the stone they’re known as freestone varieties, when the flesh adheres firmly to the stone, they’re known as clingstone varieties. Taste the high quality of nectarines yielded from Australia’s clean environment and ideal climate.

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White Asparagus, France

White asparagus heralds the arrival of spring. Unlike the green variety, white asparagus is grown without daylight. Photosynthesis doesn’t take place because the plants are grown in the dark, hence the white colour. As the spears grow, soil is piled on top to deny them any light source.

To harvest them, a special knife is used to cut or dig up the asparagus below the surface before they grow through the soil. As it takes more effort to produce this ingredient, white asparagus is more expensive than the green variety. The flavour of white asparagus is mild and slightly sweet. The plump spears are best boiled until tender and paired with a rich sauce such as hollandaise or a lighter vinaigrette dressing.

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Wild Asparagus, France

Fresh wild asparagus from France, which grows in early spring, is in season now. Gourmands all over the world often anticipate the arrival of these natural edible plants. Found in Western Europe and North America, these foraged pistachio green stalks are slender and long, with coniferous spear-like tips. The plant itself has lacy, feathery, and fern-like foliage. Taste-wise, it’s grassy, nutty and earthy.

This asparagus is crisp and tender in texture, and snaps at its natural bending point. Below this point, the stalk is actually too fibrous to be eaten. It is versatile enough to be sauteed, steamed, boiled, and baked. On busy weeknights, simply enjoy it flash steamed with a drizzle of olive oil and sea salt, tossed in a healthy quinoa salad, or stir-fried Asian-style. You can also blanch and toss the green spears with butter, and pair them with aged cheeses such as parmesan, or cured meats like bacon and proscuitto. To finish the dish, scatter the asparagus with some fragrant herbs like thyme and chervil.

Retail price: Kindly approach our Culina Market Manager for more details.