As the days continue to warm and the sunshine hours increase, summer fruit and vegetables flourish to provide us with deliciously ripened produce for our plates – often ready to just be rinsed and eaten right away.
BETTER FOR YOU
Not only does our produce taste better when in season, but the fresher the fare – the higher its nutritional value. Studies show fruits and vegetables stored, for example while being transported long distances, can lose nutritional value.
Prices tend to be lower with in-season produce because there is more of it and it doesn’t need to travel far to arrive still fresh for your plate. And as we head into summer, that means no more extortionate courgettes.
ON THE MENU
Look forward to locals like courgette, avocado, tomatoes, artichokes, eggplant, asparagus, beans, beetroot, peas, butternut squash and capsicum to fill your vege drawer. While the fruit bowl bursts with blueberries, apricots, cherries, apples, peaches, raspberries, blackberries and plums.
As the warm weather approaches, summer vegetables not only act to cool down our bodies, but they provide us with the vitamins and minerals needed to get through the typically more active and longer summer days.
Eating seasonal also means consuming local, which not only means a reduced carbon footprint as it travels less, but also a reduced need for preservatives. And not to mention the support you’ll be giving local growers!
Grilled eggplants, asparagus and capsicum are an instant flavour and nutrition boost to any meal
Try some inventive salad combinations like those mentioned on page 46
Replace winter comfort foods like pasta with vegetables like eggplant or courgette
Try and start your meal from a vege base instead of a protein
Freeze fruit which is about to turn and use it for making smoothies