AUSTRALIA is spoilt for choice when it comes to fresh, clean food, and here in the nation’s “food bowl”, we’re surrounded by quality produce grown locally to tempt the taste buds.
Eating seasonally benefits your health, the environment, and even your bank balance. In-season fruits and vegetables are fresher, tastier, and often more affordable than out-of-season produce. You can often see (and taste) the difference. Take strawberries, for example, as a spring/summer fruit they are at their juiciest and brightest when eaten in season. Try them in winter and they’re far less enjoyable.
It’s not just about taste. Nutritionists recommend seasonal eating to maximise nutrients. Once fruits and vegetables are picked, their nutritional content begins to decline. The longer the time between the harvest and eating, the greater potential loss of vitamins and antioxidants.
Frozen produce is a solid back up, with nutrients largely preserved through flash freezing, but the texture often suffers compared to fresh.
Seasonal eating is usually easier on the wallet too. When produce is abundance, prices drop. Out of season, supply is limited, transport distances increase, and so do both financial and environmental costs.
Spring (September to November) brings a bounty of fresh fruits, vegetables, herbs and spices to brighten your plate.
Fruit
Watermelon, strawberries, rhubarb, pineapple, lemon, lime, lychee, cherry, cumquat, banana, blueberries (from November), avocado, asparagus, grapefuit.
Vegetables
Radish, potato, pumpkin, lettuce, Asian greens (bok choy, wombok), cauliflower, brussels sprouts, celery, leek, eggplant, parsnip, peas, spring onion, onions, spinach, tomato, turnip.
Herbs & spices
Basil, chilli, chives, parsley, sage, lemongrass, mint, rosemary, oregano, tarragon, dill.
