Apples | Asparagus | Avocados | Banana | Blueberries | Cherries | Grapefruit | Lemons | Mangoes | Mandarins | Oranges – Blood, Seville and Valencia | Pawpaw | Papaya | Passionfruit | Pineapple | Rockmelon | Strawberries.
Artichokes | Asparagus | Beans – Broad and green | Beetroot | Broccoli /Broccolini | Carrots | Cauliflower | Cucumber | Chillies | Garlic | Kale | Lettuce | Mushrooms | Onion – Spring and green | Peas | Potatoes | Silverbeet | Spinach | Sweetcorn | Tomatoes | Watercress | Zucchini.
Fruit and vegetables that are in season are often tastier, cheaper and more nutritious. Spring is great for vegetables like asparagus, beans, broccoli and broccolini and all of them are perfect for a spring vegetable salad. Here are the must-have for your kitchen in Spring.
Part of the cabbage family the green florets of broccoli are highly nutritious and a great source of fibre. Broccoli should be steamed quickly so it retains nutrients and can also be roasted and stir-fried.
There are two main types of Kale in Australia, Curly kale and Tuscan kale or cavlo nero. Kale is high in fibre, vitamins and antioxidants. Fibre and sulphur help with digestion and liver health, and vitamin C helps increase metabolism and strengthen the immune system. Great in soups, stews, pasta dishes and can be steamed, roasted or stir fried as well.
Blueberries are jam-packed full of antioxidants and have often been labelled a superfood. A great source of fibre, vitamin c, vitamin k and manganese. Berries are great eaten fresh, made into a fruit compote and in any baked dessert.