As the days get shorter and the weather gets cooler we begin to crave warm, hearty, nutritious comfort foods full of yummy fruits and veggies.
Nothing beats being curled up on the lounge enjoying a steaming bowl of vegetable soup on a cold Winter’s day.
Seasonal fruit and vegetables are those that are harvested at a particular time of year and are at their peak in terms of flavour. Filling your trolley with fruits and vegetables that are in season ensures better quality and is also better for your budget.
Check out the best fruit and veggies for you and your family this June, July and August below:
Oranges:
From freshly squeezed juice for breakfast to a fab cake for afternoon tea, oranges tick all the boxes; try this recipe for Middle Eastern orange syrup cake as a delicious treat.
Top tip: don’t waste the orange peel, you can freeze grated citrus zest in an airtight container or reusable bag for up to 3 months. It makes a wonderful flavour boost for baked treats, dressings and even casseroles.
Limes:
This vibrant green citrus fruit is the tangier cousin of the lemon, with a more floral scent. They add the perfect zing to Asian-style salad dressings, soups and stir-fries and all kinds of Mexican dishes, along with everyone’s favourite brunch of avocado on sourdough rye with lime and dried chilli.
Top tip: to get the most juice out of your lime, roll it firmly over the benchtop a couple of times to loosen the flesh before you cut into it.
Hass avocadoes:
With their creamy flesh, Hass avocados are a Winter favourite among the smashed-avo-on-toast breakfast brigade but their repertoire doesn’t end there. Try them sliced and tossed through an Asian-style coleslaw, or dish up an easy weeknight dinner of avocado pesto gnocchi.
Top tip: Hass avocadoes turn from green to purplish black as they ripen. Store green avocadoes at room temperature and allow 2-3 days to ripen.
Potatoes:
Is there another veggie that’s as versatile or well-loved? This Winter staple is always a hit, whether it’s mashed and served with a hearty stew, or sizzling sausages; try these Hasselback potatoes to go with your next Sunday roast.
Top tip: when boiling potatoes, start them off in cold water. Once they are boiling, turn down the heat to a rolling simmer; this ensures the potatoes cook evenly, don’t break up or go mushy.
Broccoli:
A member of the brassica family – which also includes cauliflower, Brussels sprouts and cabbage – broccoli is at its best when treated gently. Steamed, stir-fried or grilled, this is an extremely versatile vegetable, make this easy broccoli soup for a lazy Winter weekend lunch.
Top tip: don’t throw away the stalks, use a veggie peeler to peel the tough outer skin, then slice the stalks thinly and add to a stir-fry.
Cauliflower:
From classic cauliflower cheese to cauliflower rice, this member of the brassica family is ready for anything. Roasting cauliflower brings out its subtle nutty sweetness, while a quick steam is all you need to bring out its unique savoury flavour and crisp texture. Look for firm, tightly packed white heads with crisp, green leaves and no dark patches.
Top tip: easily store cauliflower by cutting it into florets and stalk chunks and pop into a paper towel-lined airtight container in the fridge.
Other fruit in season:
Apples, bananas, grapefruit, kiwi fruit, lemons, mandarins, pears, pineapple, pear, quince and rhubarb.
Other vegetables in season:
Asian greens, beans, beetroot, Brussels sprouts, cabbage, carrot, celery, cucumber, eggplant, mushrooms, parsnips, pumpkin, spinach and sweet potato.
