Fresh Food Club - What's in season?

Sweet Persimmons are in season! Also known as Fuyu fruit, these bright orange gems are sweet, crisp, and ready to enjoy straight from the fruit bowl. Their firm texture makes them a standout addition to cheese platters or tossed through a fresh salad.

Peak pear season is here. Beurre Bosc pears are ideal for roasting, while Packham pears make a juicy snack. Both are excellent value

Navel oranges – sweet, seedless, and at their peak. Brighten up your fruit bowl with juicy Australian navel oranges. Known for their easy-to-peel skin and sweet, tangy flavour, navels are perfect for eating fresh, juicing, or adding to baked goods and salads. Rich in vitamin C, they’re the ultimate winter immunity booster. Look for firm, heavy fruit

Quinces are back in the spotlight. Their floral aroma and firm texture shine when poached, stewed, or roasted. Cook them low and slow in sugar syrup with cinnamon for a delicious winter dessert.

Luscious tropical papaya is in plentiful. Start your day with a large wedge of these vitamin A and C rich fruits, enhanced with a drizzle of lime juice

Select glossy Imperial mandarins that feel heavy for their size as this indicates good juice content. In peak season from April to July, Imperial mandarins are virtually seedless and are very easy to peel. Fruit is currently from Queensland, Victorian and South Australian orchards desserts. Choose firm fruit with glossy skins.

Packed with vitamin C, kiwifruit is a tangy-sweet addition to breakfast bowls, desserts or simply spooned straight from the skin. Choose slightly firm fruit that yields gently to pressure

Apple lovers, rejoice. There’s an abundance of fresh apples right now—ideal for both snacking and cooking. Granny Smith and Golden Delicious remain pantry staples, but don’t overlook Fuji and Pink Lady apples for baking. Their natural sweetness and firm flesh make them excellent for baked apple dishes. Try them filled with granola and drizzled with maple syrup and baked.

Hass avocados are a winner this week. Small avocados are a steal at about $1 each—just the right size for a quick lunch or afternoon snack. Spread on crackers or toast with a pinch of salt and a squeeze of lemon. Avo tip: they’re loaded with healthy fats and are one of the best sources of vitamin E among fruits and vegetables.

Fennel – fresh, crisp, and full of flavour. With its delicate aniseed aroma and crunchy texture, fennel is a winter favourite. It adds a refreshing lift to salads when shaved raw and brings depth to slow-cooked dishes when roasted or braised. Try it thinly sliced with citrus and olives, or roasted alongside chicken or lamb. Fennel bulbs are a great buy this week

Celery is at its best right now – vibrant, crunchy, and full of flavour. Whether you're adding it to soups and stews, tossing it into salads, or enjoying it raw with dips or peanut butter, celery is endlessly versatile. Packed with fibre and naturally low in calories, it’s also a great source of vitamin K and antioxidants. Choose bunches with firm stalks and bright green leaves.

Make the most of Lebanese cucumbers. Crisp, refreshing, and great value – Lebanese cucumbers are unusually affordable for this time of year. Perfect for salads, sandwiches, or snacking straight from the fridge, they’re a kitchen essential.

Broccoli thrives in the cold. Crisp, green, and packed with nutrients, broccoli is best steamed or quickly stir-fried

Brussels sprouts – small but mighty. Don’t underestimate these little green gems! When cooked well—think roasted with olive oil and garlic or sautéed with bacon and balsamic—they become nutty, sweet, and incredibly moreish. Brussels sprouts are packed with fibre and antioxidants, making them a nutritious and delicious winter side.

Eggplants are looking fantastic. Their shiny skin and spongy texture make them great for grilling, roasting, or cooking into rich curries. A little salt before cooking draws out bitterness and improves their bite.

Chestnuts are a seasonal treat. Perfect for roasting or stirring into savoury dishes, chestnuts have a soft, creamy texture once cooked. They’re especially tasty in risottos, stuffing, and desserts.

Cabbage and cauliflower are cool-season stars. Steam, stir-fry, or roast them—they’re quick to cook and super versatile.

Sweet potato (kumara) adds warmth to any roast. Try it mashed and used as a cottage pie topping

Jerusalem artichokes are a lesser-known winter gem. Roast them, blend into soups, or slice thinly for a crunchy stir-fry addition. Keep the skin on when making soup for a richer flavour and more fibre.

Thrifty and healthy, leafy kale is a popular choice. Use raw in salads or juices or add to a frittata which is delicious served hot or cold.