What’s in Season for Summer + 4 Recipes

Summer is all about lazy days at the beach and easy, breezy evenings around the barbeque. It’s about kicking back and letting fresh ingredients do the work for you. From sweet, juicy pineapples and rockmelons, to crisp, cool cucumbers, you’ll find plenty of inspiration to make this Summer your tastiest ever.

Here’s what is in season and four recipes to make the most of the fruit and vegetables on offer:

 

For most of us, Aussie mangoes are the quintessential symbol of Summer. A snacking favourite, they are great in a tropical fruit salad or diced with Spanish onion, chilli, mint and lime juice for a refreshing salsa alongside barbequed prawns or grilled salmon.

Tip: choose strongly perfumed fruit with a slight give when held, colour doesn’t necessarily indicate ripeness. Fully-ripe mangoes only last a couple of days at room temperature – you just have to eat them straight away. Mangoes are a great source of vitamin C, vitamin A and fibre.

Sweet Australian peaches are the epitome of relaxed Summer living. There are so many easy ways to serve them beyond just eating them straight from the fruit bowl. Add peach wedges to a goat's cheese salad, or halve and grill them to pair with roast pork or chicken. For dessert, you can’t beat a classic peach Melba or stone-fruit salad.

Tip: store firm, ripe peaches at room temperature in a single layer to avoid bruising. Once fully soft, put the peaches into the fridge in one layer in a paper bag.

Juicy Australian-grown nectarines are at their peak in Summer. Nectarines are also delicious when combined with savoury ingredients, such as in a herby quinoa and hajloumi salad, or in a nectarine and mint salsa to serve with poached or grilled chicken. You can even make them a star in a simple pastry tart topped with a dollop of thick cream.

Tip: when choosing, look for nectarines with smooth, firm skin and a sweet aroma. Chop some fruit and thicken up a smoothie by adding to the blender – they team well with orange, carrot, coconut water and pear.

The wide variety of plums grown in Australia means you can enjoy the juicy morsels right through summer and autumn. They make a perfect fresh snack and are great sliced for a seasonal fruit platter, but they’re also wonderful in both sweet and savoury recipes.

Tip: choose fruit with smooth, unwrinkled skin with a white bloom and no brown patches. Plums continue to ripen once picked, so just-ripe fruit can be stored at room temperature, then refrigerated.

 

It’s hard to resist sweet, juicy cherries, but the Australian season only lasts for 100 days so grab them while you can! They’re the stars of fruit salads and also make a great topping for a pavlova or cooked in a sauce for ice-cream. Perhaps the best way to serve them is just as they are.

They make a perfect treat for kids and adults alike! Look for plump, shiny unblemished fruit. Store cherries loosely packed in an airtight container or reusable bag in the fridge.

Tip: you can freeze cherries with the stones removed.

Refreshing, crisp and the unsung hero of many recipes from around the world (think Indian raita and Greek tzatziki, cucumbers are the ultimate no-fuss Summer staple. You can cut them into batons to serve with your favourite dips, pop a ribbon of thinly sliced cucumber into a refreshing cocktail, or slice a cucumber into rounds to use instead of crackers for bite-sized canapes.

Whether you’re a fan of the Lebanese, continental or baby-size Qukes® variety, choose cucumbers that are firm and heavy for their size, with no blemishes or wrinkly skin. Wrap them in some paper towel, place in an airtight container and store in the crisper drawer.

Tip: to prevent salads, sandwiches or dips from going soggy or watery, wash and dry cucumbers with paper towel, cut lengthways and use a teaspoon to scoop out the centre and seeds.

One of the true all-rounders, crunchy carrots are a great quick snack eaten raw and dunked in your favourite dip. Grate them for a delicious coleslaw; toss them through a stir-fry; roast them with a drizzle of oil and honey; or juice them for a refreshing morning pick-me-up. Store in the crisper section of the fridge, in their original packaging.

Tip: finely chopped or grated carrot is a great addition to a Bolognese sauce and a cheeky way to get more veggies into the kids!

 

Crisp iceberg lettuce makes the perfect wrap for Asian-style chicken or pork mince dishes. It adds crunch to any salad, can be shredded for sandwiches or used in a classic prawn cocktail. This versatile salad green keeps well for days in the crisper section of the fridge. Just wrap it in a few sheets of paper towel and pop it in a reusable bag.

Tip: remove the core and separate the leaves by turning the lettuce core-side down and banging it on the benchtop. Then turn it over and pull out the core.

Savoury and satisfying, mushrooms are one of nature’s best convenience foods. They’re quick to cook and virtually waste-free, so you can whip up a midweek meal in minutes. They’re a versatile vegetable, whether they’re the filling for a weekend omelette; tossed into a spicy stir-fry; pan-fried with garlic to top grilled meat or fish; or baked into a quiche.

Tip: don’t peel or wash your mushrooms, simply wipe them with a damp cloth or use a soft scrubbing brush to get rid of any dirt.

 

Recreate your favourite café dish at home with this recipe for balsamic mushrooms on sourdough toast with blistered cherry tomatoes, feta and basil oil.

This versatile vegetable adds sweetness, colour and crunch to the simplest meal or salad. They can be served raw with carrot, cucumber and celery sticks with your favourite dip, steamed and tossed with olive oil and lemon juice to pair with grilled seafood and chicken.

 

Look for beans with vibrant colour and smooth, rigid shape, they should also snap, not bend. Store green beans in an airtight container in the vegetable drawer of the fridge for up to a week.

Tip: if you are steaming green beans for a salad, refresh them straight away in a bowl of iced water to stop the cooking process and retain their colour and crispness.