Apple (Red Delicous)
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Grapes - Green
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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
Peaches
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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 !
    Beans - Round Green
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    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.
    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.
    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.
    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.
    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.
    Herb - 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
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    Zucchini Green
    Description
    Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
     
    Storage
    Handle zucchini with care as they are easily damaged. Zucchini should be kept in the fridge. Younger zucchini should be wrapped to keep soft, whereas more mature ones will have a tougher skin and should be fine left loose.
     
    Preparation
    Zucchinis don’t need to be peeled and whether dark green, light green, striped or yellow can all be used the same way. Why not use different colours in the same recipe or remove strips of peel with a vegetable peeler to make them look more interesting. 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 zucchini raw in salads or with dips or cook and serve as a vegetable, add to soups, casseroles, pies, cakes, breads, souffles, fritters and muffins. Zucchini flowers are sometimes available and can be stuffed and cooked.
    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
     
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    Juicing Box Green
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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.