Always in season
SPRING is more than in the air. It’s here, and with the change comes a season of fresh fruit and vegetables to enjoy.
There are many benefits to eating seasonal fruit and vegetables. Not only does fresher food contain even more healthy nutrients and vitamins, seasonal produce available locally means less travel costs and less fuel, making it cheaper and more environmentally friendly.
For fruit, spring is the season when citrus comes into its own, everything from oranges, grapefruit and mandarins to lemons and limes.
The vitamin C boost in citrus is great for clearing the last symptoms of your winter cold and citrus fruits also contain lots of antioxidants, great for strengthening the immune system.
Melons are also at their prime in spring, including watermelon, rockmelon and honeydew; use a melon baller to make a colourful melon salad that children will love, ensuring they are getting their two fruit a day.
The summer fruits are also coming into season, from the tropical mangos and papayas to the traditional English strawberries and cherries.
These fruits are perfect for a healthy alternative to dessert to finish off your dinner party, or keep them for yourself for a fresh and tasty snack.
For spring vegetables, keep an eye out for fresh beans such as broad beans and peas, such as snow peas and sugar snap peas, both fantastic sources of protein and dietary fibre.
Fresh leafy greens are at their peak, including lettuce, spinach and cabbage, which are packed full of a whole range of nutrients and are a major source of iron and calcium.
Some vegies that are available all year round but are at their best in spring include tomatoes, carrots, potatoes, cauliflower and cucumber.