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Apples
If you're looking for a great eating apple, our English Cox apples have possibly the best taste of any dessert apple with hints of pear, orange and melon.
Otherwise, check out our classic Bramleys and don't forget it's Bramley Week from 5th to 12th February. In case you didn't know, Reynolds is the current holder of the Foodservice Brammy award. Now in their 18th year, the Bramley Awards recognise suppliers, caterers and retailers who have supported and promoted the Bramley. Check out John Portass, one of our Bramley growers here or some of our recipes using this quintessential British fruit including Bramley apple & tarragon crumble and Bramley apple & persimmon pie. |
Persimmon
Persimmons are great right now, a fruit with a deliciously sweet and juicy texture combined with a subtle mix of peach and papaya flavours. When ripe, the easiest way to eat a persimmon is to cut off the top and scoop out its sweet pulpy flesh. Persimmon also makes an exotic addition to fruit salad, cakes, pies, ice cream and even makes a great salsa. Why not use it for a tempting filling for Pancake Day (21 Feb)? |
Stone Fruit
Peaches, nectarines and apricots are readily available at the moment but a little woolly . Give it just a few weeks and the quality will noticeably improve! |
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Citrus
Blood oranges are on stream now and whilst not at their very best, will improve over the next few weeks.
Three main varieties of blood orange are commercially grown - Tarocco, Moro and Sanguinello. The latter is
generally considered to be the true blood orange, but is a later crop and difficult to source with any consistency yet. Its skin generally has a high level of blush, few seeds and a sweet, tender flesh with many blood-coloured streaks. Check out our simple recipe for shaved fennel and radish salad with blood orange.
Seville oranges are also good at the moment and the best orange for making marmalade, but only around for a couple more weeks - Buy them now as National Marmalade Week begins on 25th February! |
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Brassicas
 Now is the best time to make the most of all things cabbage - Savoy, red, white or Sweetheart, this home grown classic is a perfect accompaniment to hearty winter stews. Why not rustle up your own winter coleslaw
 Purple sprouting broccoli, spring greens, cavello nero and curly kale are both in their prime at the moment and well worth checking out.
Finally, whilst Christmas may be a distant memory, sprouts are still freely available. However, due to a lack of frost, they lack a bit of sweetness. |
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Roots
 Parsnips, swede, carrots and turnips are still great at the moment. Reynolds' Roasted Root Vegetable Toad in the Hole is a great way to celebrate our great British root vegetables. If you want to add some provenance to your menu, you can check out one of our root vegetable growers, John Hammond, who's based in the sandy soils of Nottinghamshire.
If beetroot floats your boat, now's the time to check out speciality home-grown beetroot including Candied, Chioggia and Golden. Why not use a combination of beetroots in a dish? The combination of colours on the plate looks fantastic! Check out a great recipe using mixed beetroot here. |
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Mayan Gold Potatoes
With National Chip Week just around the corner (20th - 26th February), make sure you're providing the best possible chip by using our British Mayan Gold potato. Originating from the foothills ofn the Andes of Peru, this great spud has a delicious nutty flavour and is absolutely certain to delight your diners! Available until April. |
