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In season mid-autumn: Turnips, Granny Smith apples


The turnip is a root vege – like a smaller relative of the swede. Cultivated for centuries, its popularity has extended to many cuisines from Europe to Asia.

It is mostly the root that is eaten – the smaller the turnip, the milder the flavour. Turnip greens are a popular dish in southern US cooking, with some varieties grown especially for their leaves.


Look for roots that are about 5-10cm long and have firm, smooth skin.


In the fridge, wrapped in plastic or in a sealed container.


Turnips are low in energy (kJ) with good amounts of vitamin C, fibre and potassium.

Cooking tips

  • Stir-fry: Cut peeled turnips into thin strips to stir-fry. Cooking times are similar to carrots.
  • Roast: Cut into bite-sized pieces, spray with oil, drizzle with a little honey and add your favourite seasoning and herbs.
  • Pickle: Turnips are traditionally pickled in many Asian cultures and are great served as a side dish or in salads. They’re available in specialty Asian stores.

Recipe idea

Warm roasted new potatoes and baby seasonal vegetables

Granny Smith apples

The Granny Smith is a distinctively bright green apple with crisp white flesh and a refreshing, tangy-tart flavour. It originated in Australia from a chance seedling grown by Maria Ann Smith in 1868 and soon became a commercial success. It is now grown around the world, including in Nelson, Hawke’s Bay and Otago.

The Granny Smith is a late-harvest apple variety. In New Zealand they are harvested in April/May and are available until December. If cool nights precede harvesting, a slight pink blush may develop on the apple skin.


Granny Smith apples yellow as they ripen, so choose those with firm, bright green skin.


Granny Smith apples have excellent keeping ability. Their higher acid content means the apples take longer to go brown once sliced.


A Granny Smith apple makes a great portable snack; with just 300kJ it has 3.7g fibre to fill you up, and provides health-giving phytonutrients.

Cooking tips

  • Eaten raw, the skin can be tough, so slice it into thin wedges.
  • They are one of the best cooking apples as they hold their shape well during cooking and their tart flavour balances the sweetness in dessert recipes.
  • Granny Smiths are a great addition to cheese plates and antipasti platters.

Recipe ideas

Moroccan pork with apple

Oaty apple and berry slice

First published: Apr 2016