Autumn in Australia sees the Land Down Under transform from lush green to brilliant hues of orange, red, ochre and gold as the temperatures cool.
It’s particularly vibrant in Victoria’s High Country, the Grampians and Cradle Mountain in Tasmania. It can still be wet and stormy in the Tropical North, while the Gold Coast and Byron Bay are the spots to soak up the sun and surf.
As for fruit and vegetables, it’s time to enjoy the pick of the Autumn seasonal crop and discover how to choose it, store it and serve it in meals to tempt the whole family.
Here’s what is in season and five recipes to make the most of the fruit and vegetables on offer:
Pumpkin:
Pumpkins boast a mild, creamy taste with a distinctive hint of nuttiness and can be blitzed, baked or grilled. Look for smooth, blemish-free skin and give the vegetable a knock with your knuckle: a healthy pumpkin will produce a solid sound, like a wooden door.
When pumpkin is roasted, the skin, flesh and seeds can be eaten, so nothing goes to waste.
Try this quick and flavour-packed Italian-inspired breakfast, lunch or dinner pumpkin, spinach and brie frittata.
Onions:
Autumn is the optimal time to make the most of onions. Whether pickled, fried, caramelised or enjoyed raw, onion can be enjoyed in so many ways.
Brown onions are a pantry staple due to their stronger flavour that’s ideal for cooking. White onions are slightly sweeter and milder in taste and can be cooked or served raw. Similarly, red onions are mild, sweet and juicy, and can be eaten raw or pickled.
Raspberries:
With their signature tartness, Australian raspberries are unbeatable served fresh, but they’re also marvellous in a crumble, muffins or pudding. However you serve them, make sure you eat them a couple of days after purchase when they’re at their best.
Store raspberries (and other berries) in the fridge unwashed in a covered dish lined with a paper towel.
This delicious rhubarb and raspberry muffin recipe is a great addition to school lunch boxes. Plus, they’re gluten-free!
Apples:
Choose from Autumn apples such as rosy Pink Lady, Royal Gala, Jazz, Envy, Kanzi and crisp, green Granny Smith. Don’t just stop at popping a fresh one into the lunch box for a healthier snack – apples are incredibly versatile in cooking, too.
They’re fabulous in a quick chicken, apple and avocado salad; baked into tarts and crumbles; spiced up into chutneys; or served beautifully alongside pork. Look for unblemished fruit and store your apples in the fridge, which will keep them crisp and fresh.
The family will love this recipe for pork belly with apple and pear relish when you dish it up for dinner this week.
Capsicum:
Capsicums are delicious roasted, stuffed, grilled or even turned into a dip. Look for capsicums that are firm and glossy with a uniform colour. Store them in the crisper drawer of your fridge for ultimate freshness.
All capsicums start off green and turn red, orange or yellow as they ripen and will stop ripening once harvested and then remain the same colour.
Looking for a meal that's packed with flavour and veg? Look no further than this spiced lamb and stuffed capsicum recipe.
Lemon:
When choosing lemons, select fruit vibrant in colour, firm and heavy for their size with a pleasant citrus scent. Lemons are great for adding a zesty burst of flavour to pasta bakes, drizzled over fish or even sliced in a refreshing drink.
Look for firm lemons with glossy, unblemished skin and a rich yellow colour.
Cabbage:
Cabbage is a leafy vegetable suited to be curried, sautéed, blanched, pickled or fermented to make sauerkraut. Raw cabbage leaves can also be used instead of flour tortillas or wraps. Varieties include Savoy, wombok, red and green cabbage.
Cabbage belongs to the brassica or cruciferous family, alongside broccoli, broccolini, cauliflower, Brussels sprouts, kale and Asian greens.
Cut down on the washing up and enjoy some leafy veg with this easy, one-pan cabbage and beef mince casserole. Filled with mince, herbs and dried cranberries, this dish is sure to become a new household favourite.
