Close-up of a green fruit cut in half, showing pale flesh and two large cream-colored seeds. A whole green fruit sits blurred in the background on a wooden surface.

Local, organically grown white sapotes have been in store the last couple of weeks and we gets lots of questions about what they are and how to eat them.

Sapotes are native to Mexico and the trees produce a fruit that the Permablitz Melbourne website describes as having a texture that is smooth and a little like custard and a flavour a bit like a peach, a bit like a banana, with a hint of vanilla. The fruit is ready when it has a little bit of give, like a ripe avocado. To eat, cut the fruit open and scoop out with a spoon, discarding the skin and seeds. Apparently sapotes can cause drowsiness, so don’t eat too many first thing in the morning.

They grow really well in Margaret River and are picked while still quite firm, so leave them out at room temperature for about a week before enjoying.

With an abundance of Tuscan (aka Cavalo Nero) kale instore, as well as Jerusalem artichoke, this recipe is worth giving a try!

Close-up of a pile of fresh carrots with leafy green tops. Orange carrots fill the background, with a few pale and one purple carrot in the center.

Watermelon radish from Sally and Patrick’s Wagtails Garden on the farm. White on the outside and pink in the middle, they taste just like normal radish but are way prettier.

Bundles of pink-and-white turnips with long roots and leafy green tops lie piled in a dark bin. The turnips are tied with rubber bands around their stems.

Three pale green-white radishes sit on a dark wooden surface, with one radish cut in half to show a bright pink center and white outer ring.