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OUR STORY

Tom's Superfruits is a family-owned and operated Fruit and Vegetable Shop that has been trading at the Belconnen Markets for well over 40 years. 

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1978

WE WERE BORN

Belconnen Markets was opened, and the original Tom’s was born. Current owner Sal Jugovac worked for the business as a youngster. This is where his passion for supplying Canberra locals with fresh fruit and veggies began.

1996

BELCONNEN MARKETS UPGRADED

the Efkarpidis family purchased the market, and began construction to modernize the building whilst maintaining the markets loved atmosphere.

1997

WE WERE
RE-ESTABLISHED

When the Belconnen Markets re-opened, Tom's Superfruits was re-born.  The Jugovac Family re-established the business and have maintained the goal to provide Canberra with the freshest produce and quality service. 

Still owned and operated by the hard work and passion of Sal and the TSF team, Tom’s still strives to provide Canberra locals with the freshest, local buys and quality pantry and fridge staples. Come and visit our friendly team today and taste the difference for yourself.   

A SIGHT TO SEE

TOM'S THROUGH THE AGES

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KIDS IN THE KITCHEN
RHUBARB AND STRAWBERRY MUFFINS
Prep 15 mins | Cook 40 mins | Makes 12
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1 bunch (250g stems) rhubarb, chopped into 1-2cm pieces
2 tbs cinnamon sugar
250g strawberries, hulled and cut into 2cm pieces
3 cups self-raising flour, sifted
½ tsp ground ginger
1 cup brown sugar
3 free-range eggs, lightly beaten
1 tsp vanilla extract
½ cup buttermilk or milk
½ cup vegetable or rice bran oil

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Step 1 Preheat oven to 180°C fan-forced. Line a 12 x ½ cup capacity greased muffin pan with muffin wraps or use 10cm x 10cm squares of baking paper.

Step 2 Place rhubarb on a baking tray lined with baking paper. Sprinkle with 1 tbs cinnamon sugar. Roast rhubarb for 10 minutes until tender. Remove rhubarb from oven and stir through strawberries. Set aside.

Step 3 Combine flour, ginger and sugar into a large bowl. Add eggs, vanilla, milk and oil. Using a large metal spoon, mix until just combined. Fold through half the rhubarb and strawberry mixture.

Step 4 Spoon into prepared pan. Top with remaining rhubarb and strawberries. Sprinkle with remaining cinnamon sugar. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and stand for 5 minutes then turn onto a wire rack to cool and serve.

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HIDDEN VEGGIES... RHUBARB 

A source of dietary fibre which helps keep the normal function of the intestine.

Provides vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of potassium which may help balance the effects of sodium from salt.

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GET IN TOUCH

info@tomssuperfruits.com.au

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©2023 by Toms Super Fruits. 

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