September Seasonal Foods

August 26, 2008

There is so much to be eaten! 🙂 There are plenty of fresh fruits, vegetables, herbs and nuts available in Victorian markets.

I don’t think it would be reasonable for a Victorian vegetarian, like myself, to ever whinge that there aren’t enough foods to make vegetarian dining interesting!

Please go look at the website where I found this information, as it provides specific information on individual products, including seasonal availability, nutritional information, basic preparation, recipes and handy photos. Especially if, like me, you’re asking “What on Earth is an Abiu?”! (The answer is at http://www.marketfresh.com.au/produce_guide/product.asp?ID=4!)

Some seasonal produce generally available in September in Victoria (referenced from, and for further information, http://www.marketfresh.com.au/):

Abiu (Caimo, Cauje)
Avocado (Avocado Pear)
Banana (sugar banana)
Bell Fruit (Water Apple, Water Cherry, Watery Rose-apple)
Black Sapote (Black persimmon, Chocolate Pudding Fruit)
Buddha’s Hand (Fingered citron)
Carambola (Five corner, Star fruit)
Casimiroa (White Sapote)
Custard Apple (Atemoya, Bullocks Heart, Cherimoya, Netted Custard Apple, Sweetsop)
Dragon Fruit (Pitahaya, strawberry pear)
Guava (Apple guava, Gyayaba, Jambu batu)
Indian Apple
Jakfruit (Nangka Jaca)
Jambu (Jambolan)
Kiwifruit (Chinese gooseberry, Yangtao)
Lime (makrut)
Mango (Indian Mango, Mangga)
Miracle Fruit (Miraculous berry)
Nashi (Apple-Pear, Asian Pear, Crystal Pear, Oriental Pear, Sand Pear)
Paw Paw (Papaw, Papaya)
Pepino (Melon pear, Papino)
Pummelo (Pamplemouse, Shaddock)
Rollinia (biriba, countess’ fruit, South American custard apple)
Sapodilla (Chico)
Soursop (Guanabana)
Star Apple (Caimito)
Tamarillo (Tree Tomato)
Tamarind (Arabic: tamr hindi (Indian date), Thai: makham, Vietnamese: me )
Amaranth (Bahasa: bayam, Chinese: een choi or edible amaranth, English: Chinese spinach, Greek: vlita (green variety), Thai: phak khom suan, Vietnamese: rau dên)
Bamboo Shoot (Chinese: chuk sun, Thai: nor mai, Vietnamese: măng)
Banana Blossom (Thai: hua pli)
Banana Leaf (Thai: bai tong)
Bean (flat bean, long bean, yard long bean)
Beetroot (Beet)
Bitter Melon (Bahasa: peria, Chinese: foo gwa, English: bitter gourd or balsam pear, Thai: mara)
Bitter Melon Leaf (Bahasa: daun peria, Chinese: foo gwa yip, English: bitter gourd leaves, Thai: bai mara)
Bok Choi (bok choy, pak choi, pak choy, shanghai chinese chard)
Broccoflower (A hybrid mix of cauliflower and broccoli.)
Broccoli (Chinese kale, White flowering broccoli , Gai Lan)
Brussel Sprout
Cabbage (Chinese Mustard Cabbage, leaf mustard, Napa Cabbage, Peking Cabbage, Swatow mustard cabbage, Wombok, Wong Bok)
Capsicum (Chilli, Paprika, Peppers)
Celeriac (Celery root)
Chilli Leaf (English: chilli leaves, Thai: bai prik )
Chinese Boxthorn (Chinese: gau gei choi, English: chinese wolfberry, Vietnamese: kâu ky)
Choi Sum (Chinese: choi sum, English: Chinese flowering cabbage, Thai: pak kwang tung )
Choko (Chayote)
Curry Leaf (Bahasa: daun kari, English: Indian curry leaves, Hindi: meetha neem, Sri Lanka: karapincha )
Drumstick (English: horseradish tree or ben oil tree, Thai: marum, Vietnamese: chum ngây)
Eggplant (Aubergine, Oriental eggplant)
Garland Chrysanthemum (Chinese: tong ho, English: chrysanthemum greens, Japanese: shungiku)
Hairy Melon (Chinese: tseet gwa (mo gwa), English: hairy gourd or fuzzy gourd, Thai: mafeng, Vietnamese: bí đao)
Jute/Jew Mallow (Arabic: melokhia, English: potherb jute or bush okra, Thai: po krachao, Vietnamese: rau đay)
Kale (Borecole, Collard, German Cabbage, Scotch Cabbage)
La Lot (, Bahasa: daun kadok, English: wild betel, Thai: bai chaplu , fish plant)
Lettuce (asparagus lettuce, woh sun, stem lettuce)
Long Melon (Fuzzy Melon, White Gourd, Winter Melon)
Lotus Root (Bahasa: ubi teratai, Chinese: lin or leen ngau or lianou, English: lotus root, Thai: rak bua)
Luffa (angled luffa, Chinese okra, loohfas, ridged gourd, ridged melon, smooth luffa, sponge gourd, vegetable/bonnet gourd)
Mache (Corn Salad, Lamb’s Lettuce)
Okra (Bahasa: bendi, Chinese: huang qiu kui or yong kok dau, English: lady’s fingers, Thai: krachiap)
Pandanus (Bahasa: daun pandan, English: pandan or fragrant screwpine, Thai: toei horm)
Paw Paw Blossom (Papaw Blossom, Papaya Blossom)
Pea Shelling
Pea Snow (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau)
Pea Sugarsnap (Chinese: Hoh laan dau, English: sweet pea or Chinese pea, Thai: tua lan tau )
Pennywort (English: Indian pennywort, Thai: bua bok, Vietnamese: rau má)
Peperomia (English: peperomia or crab claw plant, Thai: phak krasang, Vietnamese: càng cua)
Pumpkin Leaf (English: pumpkin Leaves)
Radish (Cheng loh baak, Daikon, Green oriental radish, Lo Baak, Long white radish, Red radish)
Shallot (Eschallot, Shallot)
Silverbeet (Swiss Chard)
Spinach (Malabar Spinach, Slippery Vegetable, English Spinach, Swamp Cabbage, True Spinach, Water Spinach)
Spring Onion (Bahasa: daun bawang, English: Eschallots or green onion, Thai: ton horm, Vietnamese: hành lá)
Sprout (Alfalfa, Bean Sprouts, Mung Bean Sprouts, Snow pea shoots)
Squash (Button Squash, Scallopini)
Sugar Cane (English: sugar cane, Thai: oi )
Sweet Corn (Corn)
Sweet Potato (Bahasa: ubi keledek, Chinese: Faan sue, English: sweet potato or sweetpotato or kumara, Thai: man thet, Vietnamese: khoai lang)
Sweet Potato Leaf (English: Sweet potato leaves, Vietnamese: Iá khoai lang )
Taro (Bahasa: ubi keladi, Chinese: woo tau, English: Taro or dasheen, Thai: peuak)
Taro Shoot (Chinese: woo hap, English: taro stems, Thai: born)
Tatsoi (Chinese: taai goo choi, English: rosette bok choi or Chinese flat cabbage, Japanese: tatsoi)
Vietnamese Balm (English: Vietnamese balm, Thai: phak leuan)
Watercress (Chinese: sai yeung choi, English: watercress, Thai: phakkat-nam, Vietnamese: xà lách son)
Winged Bean (Bahasa: kacang botol, Chinese: yi dou, English: asparagus bean or Goa bean, Thai: tua pu)
Witlof (Belgian Endive, Chicory, Witloof)
Yam (Bahasa: ubi kemali, Chinese: da shu or tai shue or shuyu, English: yam or water yam, Thai: man)
Yam Bean (Bahasa: bangkuang, Chinese: sa got, English: jicama or yam bean, Thai: man gaeo)
Zucchini (Courgette)
Almond Nut
Basil (sweet basil, thai basil)
Bitter Herb (Chinese: foo yip, English: bitter herb, Thai: phak kuang, Vietnamese: rau đăng)
Brazil Nut
Cashew Nut
Chive (Onion Chives)
Coriander (Chinese: Uen sai, English: coriander or cilantro, Thai: pak chee )
Fenugreek (Hindi: methi)
Galangal (Bahasa: lengkuas, Chinese: hang dou kou, English: Siamese ginger or galingale, Thai: kha)
Garlic (Bahasa: bawang putih, Chinese: da suan or suan tau, English: garlic, Thai: gratiem)
Ginger (Bahasa: halia, Chinese: geung, English: ginger, Thai: khing)
Kaffir Lime Leaf (Kaffir Lime Leaves)
Lemon Grass (Bahasa: serai, Chinese: heong mau, English: lemon grass, Thai: takrai)
Macadamia Nut
Marjoram (Oregano, Sweet Marjoram)
Mint (common mint)
Pecan Nut
Perilla (Chinese: gee so or jen, English: beefsteak plant or shiso, Japanese: shiso (green) & aka shiso (red))
Pine Nut
Pistachio Nut
Rice Paddy Herb (English: Rice paddy herb or finger grass, Thai: phak kayaeng)
Thyme (Citrus Thyme)
Turmeric (Bahasa: kunyit, English: turmeric, Thai: khamin)
Water Chestnut (Chinese: ma taai, English: Chinese water chestnut, Thai: haeo jin)


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