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La Fruiterie du Plateau is proud to offer you a vast choice of fresh fruit and vegetables, as well as many varieties of organic or exotic produce.




Rapini (Broccoli Rabe):


  • Slightly bitter plant from the Cruciferae family
  • Its stems, leaves, floral buds and flowers are edible
  • Select a small and firm rapini, without too many buds or flowers; avoid limp stems and wilted or yellowed leaves
  • Raw, can be eaten like a broccoli – although its flavour is quite strong; cooked, can be eaten warm – au grati, with sauce, or simply with butter and lemon – or cold, with vinaigrette.
  • Wash it well under cold water; cut the base of the stems; detach leaves from stems, which take longer to cook.
  • Cook it, stems first, 1 minute in shallow water, then add leaves and buds for 2-4 minutes.
  • Keep it in the fridge for a week, unwashed, in a perforated plastic bag.




Fresh Cranberries

  • Juicy, tangy berry, whose berries are edible
  • Choose fleshy and firm berries; avoid shrivelled, spotted or discoloured cranberries
  • Add them to muffins, breads and cakes; bake them until they burst to use in pies, sherbets, mousses or crepes; excellent in jelly, jam or puree, which go great with poultry, pâtés and terrines; goes great with citrus, apples or pears.
  • Cook it in a saucepan with the lid on, in shallow water.
  • Keep it in the fridge, unwashed, or in the freezer.
  • Dehydrate them in a warm oven with the door ajar until they are dry; to rehydrate them, soak in water, juice or alcohol for a few hours.
  • Source of Vitamin C and potassium.
  • Astringent properties; helps blood circulation, healthy skin and digestive track; helps treating UTIs.




  • · This fruit’s thick skin is inedible – the edible part is its tangy, juicy seeds
  • Choose it brightly coloured, heavy and spotless; avoid shrivelled or discoloured pomegranates
  • Keep it a few days at room temperature, 3 weeks in the fridge, or freeze the seeds.
  • Eat the seeds in savoury salads or fruit salads; with poultry, fish or seafood; juiced.
  • Good source of potassium; contains vitamin C and pantothenic acid



Russet Apple (Quebec):

  • Golden yellow apple, with crispy, juicy flesh
  • Best apple for Tarte Tatin
  • Freezes well



Meyer Lemon:

  • Lemon variety whose skin is almost orange, smooth and thin; its pulp is so sweet you can eat it as is
  • Hybrid between a lemon and a mandarin
  • Delicious in desserts, lemonade, granita and vinaigrettes - perfect for lemon pies or squares.






Turban Squash:

  • Squash with firm, sweet and mealy flesh
  • Delicious in stews, couscous and currys.
  • Cut off the top, scrape out the seeds and extract the flesh; steam cook the flesh, or bake it in oven or microwave oven. You can then serve the stew in the empty squash. 


 Buttercup Squash:

  • Orange, soft and sweet flesh
  • Bake it, steam it or roast it
  • Delicious in chilis, pasta, purees or stuffed.


 Stripetti Squash:

  • Beige and green striped squash, with yellow flesh that pulls away in ribbons like its cousin the Spaghetti Squash.
  • Sweet, nutty flesh
  • Use it in any recipe that calls for spaghetti squash.


 Courge Delicata:

  • With its beige and green striped skin, the Delicata looks like the Stripetti but is much smaller.
  • Its thin skin makes it easier to chop - no need to peel it
  • Delicious sliced and baked with olive oil, salt and pepper.



Ambercup Squash:

  • Hybrid from a Buttercup and a Hubbard squash.
  • Looks like a pumpkin but its flesh is sweeter
  • Steam it or bake it
  • Its sweet, non-stringy flesh makes it an ideal choice for muffins, breads and cakes; also delicious in soups and stews.



 Forelle Pear:

  • Small, golden pear with red highlights
  • Juicy, sweet flesh
  • Delicious as is or in salads
  • Its small sized make it a great choice for snacks and lunch boxes



  • Type of cabbage
  • Source of vitamins A, C and B6, of potassium, folic acid, calcium, iron, protein, and fiber
  • High in antioxidants, low in calories
  • Regulates immune system; protects against cell aging; keeps bones healthy
  • Strong, slightly bitter taste
  • Choose it with firm, bright green leaves
  • Keep it 5 days in the fridge in a perforated platic bag.
  • Eat it in salads (raw, finely chopped), as chips (baked with olive oil and salt); sautéed in oil with garlic; in soups or stews.