MARKET BASKET
CORN
How do you get the best from your corn? One tip for basic on-the-cob consumption is to cut it into smaller pieces and then hold them upright, biting down as close to the core as possible to access the sweetest part – the base of the kernels. Butter is a must, as is salt, then extra butter is barely optional. Try stripping out the silk, then re-covering with the husk, dipping in water and grilling on the barbecue for a smoky flavour. There are also plenty of varieties of corn including red, orange, white or purplish-blue, although the hue may not have too much effect on flavour, so better to try to get baby corn in the husk (it’s not easy!) and eat raw or grill as per the above method.
TOMATOES
Peak summer means it’s a good idea to stake out a prime position at your local market to get your hands on some of the best tomatoes of the year. Here you’ll often find different varieties than in supermarkets. Try looking for black Russian, green zebra or any beefsteak (available in a rainbow of colours) to slice and dress simply with olive oil, salt and herbs. And make sure to store them out of the fridge, preferably stalk-down for ripening. It’s also worth grabbing a box to make your own passata.
NECTARINE
There are those people who love nectarines, and then there are... well, there’s no one else. Named for the word ‘nectar’ due to their sweetness and prime flavour, nectarines are best consumed in quantity in the hot summer sun, or in simple desserts with something creamy. Note that nectarines are actually a peach, just without the furry skin, so they sub in well in any baked dishes that use peaches.
PASSIONFRUIT
Passionfruit sponge, pavlova, Passiona. Australians have a love affair with this fruit, embracing it thoroughly in jams, jellies, glazes and innumerable other sweet variations. It screams summer, with the creeping vines producing quantities of purple or yellow fruits that swell with orange pulp and seeds. Go for those that sit heavy in the hand, then eat when beginning to wrinkle just slightly to get the most of their sweet acid flavour.