Learn more about our organic produce grown overseas

Eggplants grow well in warmer climates and are plentiful in Fiji. Fijian eggplant looks slightly different to a common eggplant. It is long and slender and has a light purple colour. The flesh of eggplants absorb the flavour of spices and oils used in cooking, making this a very versatile ingredient. In Fiji, traditionally eggplants are grilled over open fire. Alternatively, try one of our delicoius recipes below.

Fresh ginger has a strong and spicy flavour and offers a warm and invigorating sensation, both which give a remarkable and zesty kick to recipes. Fresh ginger is different than dried ginger, in both texture and intensity, but can be substituted using a 1-to-3 ratio. Approximately 1 teaspoon of dried ginger is equal to 3 teaspoons of fresh ginger. Use a spoon to peel off the skin, then grate or thinly slice and add it to soups, dressings, marinades, noodle dishes, curries or even smoothies. Ground ginger is better suited for baking or slow cooked meals. We source certified organic ginger from Fiji.

Okra is a fruit, though it is often mistaken for a vegetable. It is a light green seed pod with a mild, slightly grassy taste and a surprisingly high nutritional value. Okra is popular in cuisines around the world, particularly in Africa, the Middle East, the Caribbean, India and South America. To use okra, rinse lightly and dry thoroughly, then trim the stalk end off and use whole or sliced. It contains mucilage, a naturally occurring substance, that is high in fibre but gives it a slimy texture. The mucilage also acts as a thickener, making it popular in stews and gumbos. For a crisp, less slimy okra, try roasting, frying or grilling it. For a melt-in-your-mouth okra, that doubles as a thickening agent, try cooking it low and slow, in a stew.  

Pineapple is a tropical fruit that is sweet, slightly tart and juicy. It contains a rich assortment of vitamins, minerals, and antioxidants, along with fibre and an enzyme called bromelain. Pineapple is very versatile. It’s delicious eaten on its own or can be used in sweet or savoury dishes.  It pairs well with chicken or fish, in zesty salsas, salads, on pizza, grilled or in fried rice. It can also be used in cakes, smoothies, popsicles or pina coladas!

How to tell if a pineapple is ripe:  The colour of the outside shell of the pineapple is the best way to tell. When ripe, it will be light to medium yellow.  A bit of green colouring is ok, but a fully green shell indicates its underripe and a dark yellow or orange colour means its overripe. Another test is to smell the bottom of the pineapple. If its smells fruity and sweet, its ripe. If there is no smell, its likely underripe.  If it smells a bit fermented or sour, the natural sugars are starting to ferment and its overripe. An underripe pineapple is best marinated and grilled or baked with other sugars, to soften and sweeten it. If your pineapple is slightly too ripe, but not rotten, cut it into pieces and freeze it for in smoothies or baking later on. 

Did you know? In general, pineapples do not ripen after they are picked. When its sitting on your kitchen bench, the pineapple will become softer and juicier, but it will not become sweeter. This is because the pineapple's sugar comes from the starches in the stem of the plant and once cut off the stem, the pineapple cannot produce sugar on its own.

Fresh turmeric has a mild, yet spicy-sweet, earthy, and citrus-like flavour, with a bright golden-orange flesh. Use a spoon to peel its skin and then finely chop, grate, or zest it into dishes such as curries, stir fries, soups, salads, sauces, and dressings.  Fresh turmeric is milder in flavour than dried turmeric powder but can be substituted using a 1-to-3 ratio. Approximately 1 teaspoon of dried turmeric is equal to 3 teaspoons of fresh turmeric. Fresh turmeric adds a brightness and flavour complexity when used in smoothies, hot drinks, or even lattes. We source certified organic turmeric from Fiji, as it is not currently grown in NZ. 

Bananas are the most widely consumed crop in the world. Fairtrade and organically grown bananas support safe working conditions, a living wage, and human rights, while promoting sustainability. Learn more here. Bananas are a tasty and convenient snack and are commonly used in baking and smoothies, although are also delicious in savoury dishes.

Brown onions are a versatile ingredient, store well and add a depth of flavour to savoury dishes, making them a pantry staple. Onions are used in everything from stir fries and tacos to curries, soups, and sauces. They can also be caramelised and used as a topping for burgers, sandwiches, and pizzas. As onions are a household staple, we source organic onions overseas when NZ grown organic onions are unavailable.