Eating seasonally for good health
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Today’s shoppers have many choices when it comes to buying fruit and vegetables. All year round we can buy fruit and vegetables that were once only available to our ancestors a few months of the year. Eating fresh seasonal produce is not only good for your health but it’s cheaper, and it helps support your local farmers.

Fruit and vegetables start to lose nutrients immediately after they’re picked, so produce that has to travel long distances overseas or across the country will not have the nutritional value it did when it was picked. By the time these foods reach our plates they have lost some of their nutritional value and freshness. Fruit and vegetables that have to be transported long distances are also picked before they are ripe. Seasonal fruit however is picked when ripe, and at their peak nutritional value.

If you have a backyard try growing your own fruit and vegie garden, or support your community growers by buying your produce ripe, fresh and locally grown.

Enjoy fresh seasonal summer fruits such as blackberry, blueberry, strawberry, raspberry, cherries, grapes, honeydew, rockmelon, watermelon, nectarines, valenica oranges, peaches, and plums. Include seasonal summer vegetables in your diet such as asparagus, beans, beetroot, cabbage, capsicums, carrots, celery, cucumber, eggplant, leek, lettuce, pumpkin, rhubarb, snow peas, spinach, tomatoes, zucchini, sweet corn and spring onions.

Winter produce includes apples, avocados, custard apples, grapefruit, kiwifruit, lemons, mandarins, nashi, oranges, passionfruit, pears, pomelo, quince, rhubarb, beetroot, broccoli, brussel sprouts, turnips, sweet potato, swede, spinach, silverbeet, pumpkin, potatoes, parsnips, onions, olives, leeks, Jerusalem artichokes, fennel, celery, celeriac, cauliflower, carrots, and cabbage.