Apple
Description
Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”
 
Storage
Store in the fridge in a perforated bag, or if bag is not perforated do not tie the end. Storing the fruit like this in
a cool refrigerator will greatly reduce the respiration rate
and the fruit should remain firm and crisp until used. The
atmosphere inside the plastic bags is usually quite humid,
whereas the atmosphere of the refrigerator has a lower
humidity that tends to pull moisture out of the fruit, causing
it to shrivel. The holes in the bags eliminate the buildup of
carbon dioxide and excess moisture inside the plastic bags.
Apples also can be stored in unperforated polyethylene
bags.
 
Preparation
An apple a day keeps the doctor away...Bite it, slice it, juice it. Apple pie, Apple crumble or apple sauce...Our favorite is apple slices topped with peanut butter as an afternoon snack!
Banana
Description
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. It is one of the oldest cultivated plants. They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.They are grown in at least 107 countries,primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants. Its fruits, rich in starch, grow in clusters hanging from the top of the plant. They come in a variety of sizes and colors when ripe, including yellow, purple, and red.
 
Storage
Bananas can be refrigerated for several days to stunt ripening. Although the skins of refrigerated bananas will turn brown, the fruit itself will be fine. Allow the refrigerated fruit to come to room temperature before consuming for full flavor.

Peeled bananas should be eaten immediately lest they discolor due to exposure to the air. Bananas can be frozen whole, but don't expect the same texture when thawed. Freeze them in their skin and save for later use in sauces, baked goods, or blended drinks.
 
Preparation
Peel and eat ! Great in smoothies, desserts, perfect with yogurt, honey and chia seeds for breakfast. Banana Split, Banana forester...the options are endless.
Clementine
Description
 
Storage
 
Preparation
Kiwi
Description
Kiwifruits are low in fat and calories and have no cholesterol. They are loaded with Vitamin C, potassium and fiber, making it one of nature's tastiest superfoods.
 
Storage
If the whole uncut fruit is refrigerated in a plastic bag with a few small holes, maintaining a 95 percent humidity level, if you want them to ripen slower. Howver leave them out to ripen at room temperature and it is best to use them within 1 week.
 
Preparation
Orange
Description
Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes; it is no wonder that they are one of the most popular fruits in the world. Oranges are generally available from winter through summer with seasonal variations depending on the variety.  Oranges are round citrus fruits with finely-textured skins that are, of course, orange in color just like their pulpy flesh; the skin can vary in thickness from very thin to very thick. Oranges usually range from approximately two to three inches in diameter.
 
Storage
Oranges can either be stored at room temperature or in the refrigerator, depending upon your preference. They will generally last the same amount of time, two weeks with either method, and will retain nearly the same level of their vitamin content. The best way to store oranges is loose rather than wrapped in a plastic bag since if exposed to moisture, they can easily develop mold.  Orange juice and zest can also be stored for later use. Place freshly squeezed orange juice in ice cube trays until frozen, and then store them in plastic bags in the freezer. Dried orange zest should be stored in a cool, dry place in an airtight glass container.
 
Preparation
Pear
Description
Pears are native to Asia and Europe. Mildly sweet and rich in flavor pears offer crunchiness of apples yet juicy as peach and nectarine. This simple fruit is widely popular, especially in the whole of northern hemisphere, for its unique nutrient qualities. Pear fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals and vitamins which are necessary for optimum health. Pears are often recommended for weaning babies because they are low in acid and aren't too harsh on a baby's digestive system.
 
Storage
Pears may be stored at room temperature until ripe.Pears are ripe when flesh around stem gives to gentle pressure
 
Preparation
Watermelon
Description
As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped. They range in size from a few pounds to upward of ninety pounds.
 
Storage
Once cut, watermelons should be refrigerated in order to best preserve their freshness, taste and juiciness. If the whole watermelon does not fit in your refrigerator, cut it into pieces (as few as possible), and cover them with plastic wrap to prevent them from becoming dried out and from absorbing the odours of other foods.
 
Preparation
Cut in half whichever way you like, then scoop out the seeds, together with any fibrous bits, with a spoon, then slice into wedges. Great for juicing and when using organic - juice the rind too as its packed with nutrients !
    Beetroot
    Description
    Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content - it's also reckoned to be a good detoxifier.
     
    Storage
    To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
     
    Preparation
    To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.
    Cabbage White
    Description
    Cabbage has a round shape and is composed of leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts.
     
    Storage
    Store the whole head of cabbage in an airtight bag in the refrigerator for up to a week. Cabbage will lose freshness rapidly once the head is chopped. If you only need half a head, place the remaining half in an airtight bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days.
     
    Preparation
    Cabbage can be eaten raw in salads or cooked, 5-10 minutes depending on the size and quantity. Remove any discoloured outer leaves and steam, boil, stir-fry or bake. Putting a walnut in the water while cooking cabbage is said to minimise that odour. Use cabbage in coleslaw, salads, as a vegetable, in sauces, spring rolls or as an edible ‘wrapper’ as in cabbage rolls.
    Capsicum (Mixed Colours)
    Description
    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours, and are related to chillies. Whatever colour they are, they're all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest.
     
    Storage
    They will begin to soften with time, so if you are putting them into a salad you should use them as soon as possible, when they are at their crunchiest! If you are using a bit at a time, ensure they are kept in a sealed container in your fridge to preserve for longer. Suitable for home freezing.
     
    Preparation
    Peppers are delicious eat raw as a snack, in salads or with dips. Simply remove the stem top, white ribs and seeds. Serve as a vegetable or add to casseroles, stir-fries, fried rice, pies or omelettes. Microwave or stir-fry for 2-3 minutes or bake, whole or cut in half and stuffed. To skin, place under a hot grill or in hot oven until skin blackens.
    Chard
    Description
    Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard belongs to the same family as beets and spinach and shares a similar taste profile with a flavour that is bitter, pungent, and slightly salty.
     
    Storage
    Chard is best kept wrapped up in your fridge until you wish to use it. Suitable for home freezing.
     
    Preparation
    Wash the stems, then cut them into strips, removing the stringy parts as you go. You can cook these in salted water until tender. The leaves can also be steamed and treated much like spinach.
    Cucumber
    Description
    Cucumbers tend to range in length from about six to nine inches, although they can be smaller or much larger. Their skin, which ranges in colour from green to white, may either be smoothed or ridged depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds.
     
    Storage
    Cucumber is best kept in the fridge, especially once it has been cut. Seal the end with cling film to avoid drying out.
     
    Preparation
    Cucumbers are refreshing to eat raw, with the skin on unless it’s very tough. Cut into sticks they make a great snack or can be added to dips, salads, stuffed or as a cold soup. For a more decorative look, score the skin lengthwise with a fork before cutting. For some recipes cucumbers need to be sprinkled with salt to draw out excess moisture then dried with a paper towel. Steam, boil, bake, stir-fry or microwave and serve cucumbers as a vegetable, in soup, or stuffed.
    Eggplant
    Description
    Locally Grown Organic Aubergine
     
    Storage
    Eggplant is quite perishable and will not store long. Depending on the freshness factor of the eggplant at the time of purchase, it may be refrigerated for up to 4 days (up to 7 days if you pick right from the garden). However, it is best to use them as soon as possible, preferably within a day.
    Handle eggplants gingerly, as they bruise easily. If you purchase them wrapped in plastic wrap, remove the wrapper, wrap in a paper towel, and place in a perforated plastic bag before storing in the refrigerator vegetable bin. Do not store raw eggplant at temperatures less than 50 degrees F (10 degrees C).
     
    Preparation
    Great for roasting, a favorite in Middle Eastern and European cuisine. Very versatile - try Mousakka or Baba Gannoush. To reduce the amount of fat and oil absorbed when cooking it is recommended that you soak in salty water and wash. Although many do not like to do this as the absorption of oils while cooking adds to the flavor !
    Fennel
    Description
    Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.
     
    Storage
    Store fresh fennel in the refrigerator, where it should keep fresh for about four days. Yet, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavour.
     
    Preparation
    The slight aniseed or liquorice flavour and crunchy texture of fennel bulbs makes an interesting combination in recipes. Try substituting it for celery, bean sprouts or even onion in some recipes. Use raw in salads or cook and serve as a vegetable, in casseroles, soups, lasagne. Boil, bake, steam, stir-fry or microwave until tender, 7-8 minutes depending on size and quantity. Tops and bases should be trimmed before use and hard cores removed. Remove outside leaves if they are very tough. The feathery tops can be used as a garnish and fennel seeds can be used for extra flavour.
    Lettuce
    Description
    Crispy, green/crimson-red colored lettuce is one of the incredible leafy vegetables packed with essential nutrients that benefit overall general health. Indeed, it is among the most sought-after greens, be it in your crunchy, green salads or healthy vegetable sandwiches
     
    Storage
    Each variety of lettuce features a unique keeping quality; hence, different methods should be applied while storing. Romaine and loose leaf-lettuces should be washed, and any excess water removed before storing in the refrigerator. Butter-head need not be washed before storing.

    Pack them in a plastic bag or store in the refrigerator. Romaine will stay fresh for up to seven days whereas, Butter-head and loose leaf-types for two to three days.
     
    Preparation
    Remove any outer discolored leaves. Then trim off their bitterly tips. Chop the remaining leaf to a desired size and discard the bottom stem/root portion.

    Wash leaves then in clean running water and soak in salt water for about half an hour in order to remove sand and any parasite eggs and worms. Pat dry or use a salad spinner to remove the excess water.
    Potato
    Description
    There are about 100 varieties of edible potatoes. They range in size, shape, colour, starch content and flavour. They are often classified as either mature potatoes (the large potatoes that we are generally familiar with) and new potatoes (those that are harvested before maturity and are of a much smaller size).
     
    Storage
    Store gold potatoes in a paper bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source. Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.
     
    Preparation
    Potatoes are a very popular and versatile vegetable and can be baked, boiled, fried, barbecued, microwaved or roasted. Scrub potatoes with a brush and cook with the skin on, but remove any green sections. If skins have to be removed, peel thinly with a vegetable peeler and cook as soon as peeled.
    Sweetcorn
    Description
    Corn is the fruit of the plant Zea mays. White, yellow, pink, red, blue, purple, and black corn are all varieties of Zea mays. Each of these varieties contains its own unique health-supportive combination of nutrients.
     
    Storage
    Store corn in an air-tight container or tightly wrapped airtight bag in the refrigerator if you do not intend to cook it on the day of purchase. Do not remove its husk since this will protect its flavour.
     
    Preparation
    Corn on the cob is delicious served piping hot as a vegetable or just as a snack. Husks are often left on during cooking but silks are removed. Boil, bake, microwave or barbecue over slow burning coals. If not serving
    Tomato - various
    Description
     
    Storage
     
    Preparation
    Family Box
    Description
    Jam packed with all your “basic” items to keep the whole family happy, the Ripe Family Box includes a great range of local, organic fruit and veggies, as well as bread, eggs and milk.

    The Ripe Family Box normally* includes lettuce, rocket, tomatoes, cherry tomatoes, cucumber, spring onions, potatoes, capsicum, carrots, apples, bananas, watermelon and oranges.

    *contents may change due to availability of seasonal fresh produce
     
    Storage
     
    Preparation
    Juicing Starter Box
    Description
     
    Storage
     
    Preparation
Choose a Box
Our Ripe Boxes are jam packed with a variety of different fruit and veg ensuring you get a delicious and nutritious balanced diet with fresh organic produce from local farms who love what they do. The contents of the Ripe Box changes seasonally depending on what is available from our local farms. 
Pick your own
We like to keep our customers happy so you can do the picking and we will do the packing. Simply order your organic shopping here and we will deliver to your door.