Pick seed vegetables that are heavy for their size with a firm texture and bright colours (implying optimum moisture content). Eggplants should be smooth-skinned without cracks or discolouration and as a rule of thumb, small-to-mid sized eggplants are milder with fewer seeds than large, matured ones. Peppers and chillis should be firm and glossy without wrinkles or soft spots.

They should be refrigerated unwashed and bagged for up to 10 days. Pumpkins and winter squash mature in storage and can be kept in a cool, well-ventilated area for 10-30 days (do not refrigerate) – to prevent rot, leave a part of the stem intact. Delicate zucchini blossoms should be refrigerated in a plastic bag and used as soon as possible.

• Bittergourd
• Capsicum, Green / Red / Yellow
• Chilli, Green / Padi Green / Red / Padi Red
• Chokos
• Cucumber, Local / Hairy / Old Yellow / Telegraphic
• Cucumber, Japanese B+ (Japan)
• Eggplant, Brinjal / Local Round
• Eggplant, Round (Australian)
• Eggplant, Nasu (Japan)
• Lady’s Fingers
• Lime, Large / Small / Seedless
• Pepper, Jalapeno
• Pumpkin, Local / Australian Butternut / Japanese
• Squash, Yellow / Spaghetti
• Zucchini, Green / Yellow / Round