Eating seasonally involves choosing fruits and vegetables that are in their peak in terms of flavour or harvest at a particular time of year.Fresh, local fruits and vegetables are a much healthier option, buying in season reduces damage to the environment, helps to support local farmers and producers, and is more economical.
Autumn runs from March to May. Stewed autumn fruit and vegetables like apples and rhubarb are a great healthy snack either on their own or with some yoghurt or ice cream as a dessert. Asian greens in season at this time of year are a great variation on your usual serving of side vegetables.
Autumn fruits include:
| Figs |
Apples |
Grapes |
| Bananas |
Limes |
Quince |
| Custard apples |
Guavas |
Oranges |
| Rhubarb |
Lemons |
Pomegranate |
| Kiwi fruits |
Passionfruit |
Pears |
| Plums |
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In season vegetables include:
| Beans |
Cabbage |
Asian greens (for example buk choy, Chinese cabbage and pak choy) |
| Brussels sprouts |
Cauliflower |
Leek |
| Lettuce |
Potatoes |
Avocados |
| Broccoli |
Capsicum |
Mushrooms |
| Fennel |
Eggplant |
Onions |
| Carrots |
Sweet corn |
Zucchini |
| Tomatoes |
Parsnip |
Turnip |
| Spinach |
Sweet potato |
Cucumber |
| Pumpkin |
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More information on seasonal fruits and vegetables
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