Springtime Seasonal Fruits and Vegetables

It’s always better to buy fruits and vegetables in season. That’s when they have the best flavor, and when prices are fairest.

4 Benefits of Eating What’s in Season

  • In-season produce is fresher and tastes better, as it has been naturally ripened and harvested at the right time. Avoiding long periods of chilling or of artificial ripening in hothouses results in more flavour and nutrition.
  • When farmers have an abundant harvest due to the crop being in season, the cost of produce goes down. Locally sourced, in-season produce reduces production costs that are then passed onto the consumer. This also helps to support local farmers and businesses in your community.
  • By cutting the demand for out-of-season produce, this environmentally friendly diet contributes little to carbon emissions through less transportation, refrigeration and hothouses, and also eliminates the need for irradiation of produce.
  • Eating with the seasons makes for a more well-rounded and balanced diet. It supports your body’s natural nutritional needs for each season, e.g. winter vegetables for healthy soups, and sweet fruits in summer to boost energy and provide carotenoids to protect against sun damage.

Here’s what’s in season now!

Fruit:
Apples, apricots, avocados, bananas, Cape gooseberries, cherries, coconuts, dates, grapefruit, guavas, lemons, limes, naartjies, nectarines, oranges, pawpaw or papaya, pears, pineapples, plums, strawberries, sweet melon, watermelon.

Vegetables:
Artichokes, asparagus, aubergines (eggplant), baby marrows, beans, beetroot, brussels sprouts, cabbage, carrots, cauliflower, celery, corn, courgettes (zucchini), cucumber, kale spinach, leeks, lettuce, parsnips, potato, pumpkin, radishes, red onions, rhubarb, turnips, watercress.

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