
To mark this day, we went to our local greengrocers to gander at some of the more bizarre fruit and vegetables now currently available and asked our resident in house chef, Marcelo de Campos to tell us more about the strange and beautiful crops we came home with.


Morchella / Morel
Eastern Europe
[How it grows]
Above Ground, in woodland
[Flavour]
Meaty, earthy hazelnut flavour with a smoky and woody aroma
[Best used]
As a side salad to a juicy steak - grill the morels with olive oil and add a sprinkling of parsley, grate of lemon zest and season with salt & pepper.
Must be cooked, do not eat raw

Kohlrabi
[Origin]
Germany
[How it grows]
Below Ground
[Flavour]
Mild, sweet & crisp
[Best used]
Either cooked or raw - Steam / roast / stir fry the bulb as a great alternative to potatoes
The leaves can be cooked like cabbage

Rambutan
[Origin]
Thailand
[How it grows]
Tree
[Flavour]
Sweet, refreshing, fleshy
[Best used]
This is great in a martini with Vodka, lime juice and vanilla

Rainbow Swiss Chard
[Origin]
Northern Hemisphere
[How it grows]
Below Ground
[Flavour]
Mild, sweet & crisp
[Best used]
Using both the leaves and the body - sauté with pancetta for the main ingredients in a frittata

Radicchio Tarvido
[Origin]
Veneto, Italy
[How it grows]
Above Ground
[Flavour]
Bitter
[Best used]
Sautéed with balsamic and served with grilled goats cheese

Salak ( Snake Fruit)
[Origin]
Columbia
[How it grows]
Tree
[Flavour & Feel]
Sweet, sour
Apple like texture flesh, scaly exterior
[Best used]
In a granita, with fresh lime

[Origin]
Italy
[How it grows]
Above Ground
[Flavour]
Delicate, nutty
[Best used]
Boiled and grated into a quinoa salad with a dressing of peppery olive oil and lemon

Heritage Beetroot
[Origin]
Italy
[How it grows]
Below Ground
[Flavour]
Earthy, rich & sweet
[Best used]
In a salad, or in juices such as apple and beetroot, or pineapple and beetroot


[Origin]
SE Europe / Western Asia
[How it grows]
Below Ground
[Flavour]
Hot, peppery, mustard like
[Best used]
Grated in mashed potato, or with beef for a traditional roast

Italian Round Aubergine
[Origin]
Sicily, Italy
[How it grows]
Plant
[Flavour]
Meaty, mildly smokey
[Best used]

Mangosteen
[Origin]
Thailand
[How it grows]
Tree
[Flavour and Feel]
Juicy, sweet, peach like
Fleshy interior, hard leather rind
[Best used]
Great for juices, with mint or lemongrass

Jerusalem Artichoke
[Origin]
Jerusalem
[How it grows]
Below Ground
[Flavour]
Nutty, sweet, crunchy
[Best used]
Puréed and served with apple, ideal for pork

Purple Sprouting Broccoli
[Origin]
UK
[How it grows]
Above Ground
[Flavour]
Delicate, crunchy
[Best used]
Stir fried, served with chilli and almond flakes with a splash of soy

Yam
[Origin]
Africa / Asia
[How it grows]
Below Ground
[Flavour]
Dry, starchy
[Best used]
Great for pies - with coconut to make a sweet dessert
[The Michanicou Bros Greengrocers]
[Clifton Greens]
020 7286 5060