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.
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
Passion Fruit
Description
Passion fruit is the small, round edible fruit of the passion flower. Passion fruit is red, gold or brownish-purple on the outside with a yellowish pulp that has small, black, edible seeds.
 
Storage
Store passion fruit in the refrigerator for up to a week.
 
Preparation
The passion fruit can be cut in half and the pulp scooped out and eaten. The seeds are edible. It can also be strained through cheesecloth to remove the seeds.  Passion fruit juice can be added to pineapple or orange juice to make a cold drink. The pulp can also be added to yogurt. The pulp of the passion fruit can be boiled into a syrup, which can be used in cakes and pies. Passion fruit pulp can be used in jams, jellies and drinks. The pulp can be boiled into a syrup and used in sauce, candy, ice cream and cocktails. Remove the pulp and place in ice cube trays to freeze. Once frozen, place the cubes in a freezer-safe container.
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
Pineapple
Description
One of the most prized and popular fruits, pineapple or "ananas" has an interesting history to narrate. The ananas plant is actually native to Paraguay in South America. It spread by the local Indians up through South and Central America and to the West Indies. Later, it was brought to Spain when Columbus discovered Americas’ in 1493, from where; it spread to rest of the world by the sailors (just like tomatoes) who carried it for protection from scurvy wherever they went.
 
Storage
Ripe ones perish quickly if left at room temperature. Since they chill sensitive and cannot be stored in the refrigerator for long periods, better use as early as possible. However, if not readily eaten you may place the ripe fruit in the refrigerator for 1-2 days, for later use.
 
Preparation
Pineapple can be cut and peeled in many ways. Usually, the crown and the base of the fruit are chopped off with a knife. Then, to peel the fruit, place its base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Once the rind is removed, cut the fruit into your desirable sizes.
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 !
    Butternut Squash
    Description
    Butternut squash is the most popular among winter squash varieties. Oftentimes, the squash is recognized as a large pear shaped golden-yellow pumpkin fruit, which is put for sale in the markets. Butternuts are annual long trailing vines. They usually cultivated in warmer climates of South and Central American regions for their edible fruits, flowers, as well as seeds.
    Botanically, the vegetable belongs to the Cucurbitaceae family of field pumpkins; probably originated in the Central American region
     
    Storage
    Look for mature product that features fine woody note on tapping, and heavy in hand. Its stem should be stout and firmly attached to the fruit.
    Avoid those with wrinkled surface, spots, cuts, and bruises.
    Once at home, well-ripen squash can be stored for many weeks in cool, humid-free, well-ventilated place at room temperature. However, cut sections should be placed inside the refrigerator where they keep well for few days.
     
    Preparation
    As with pumpkin, butternut has beautiful nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads.
    The squash is favored in both savory as well as a sweet dish. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking in order to get maximum nutrients.
    In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer.

    As in pumpkins, it can also be used in the preparations of casseroles, pies, pancakes, custard, ravioli, bread, muffins...etc.
    Roasted and tossed butternut squash seeds can be used as snacks.
    As in pumpkins and zucchini, squash flowers too can be stuffed with cheese or added in soups.
    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.
    Carrot
    Description
    Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
     
    Storage
    Carrots should be stored in the warmest part of the fridge or in a cool dark place.
     
    Preparation
    Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
    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 !
    Kale
    Description
    The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting, sulfur-containing phytonutrients.
     
    Storage
    To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.
     
    Preparation
    Rinse kale leaves under cold running water. Chop leaf portion into 1/2" slices and the stems into 1/4 " lengths for quick and even cooking.

    To get the most health benefits from kale, let sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration.
    Koosa
    Description
    Local variety of courgette.
     
    Storage
    Handle koosa with care as they are easily damaged. Koosa should be kept in the fridge.
     
    Preparation
    Koosa doesn't need to be peeled. Wash and cut the ends off. Slice, dice, stuff or cook whole. Saute, boil, steam, deep-fry, bake, microwave or barbecue but only until just cooked and still crisp, about 3-4 minutes. Use koosa raw in salads or with dips or cook and serve as a vegetable, add to soups, casseroles, pies, cakes, breads, souffles, fritters and muffins. A popular Lebanese dish is stuffed Koosa.
    Parsley
    Description
    The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety.
     
    Storage
    Fresh parsley should be kept in the refrigerator in an air tight bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
     
    Preparation
    Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands.
    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.
    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.