Most people in the world enjoy eating fresh fruits and veggies because they are good for their health. Not all fresh goods, though, are always available. Some fruits can only be found in the spring and summer. Some, on the other hand, can only be found in the winter. Fresh veggies have the same story to tell, too. Some of them will be for sale in the spring or summer, while others will only be for sale in the fall or winter.
We bet that some of your favorites come back just as the nights get warm enough to make you think of summers gone by.
Fruit that is in season not only tastes the best, but it also saves you money most of the time. Eating what’s in season is also good because it gives your diet some change and makes sure you get all the vitamins your body needs throughout the year.
How the seasons work in Australia
Because of where it is, most of the big states and regions in Australia have all four seasons. Spring is from September to November, summer is from December to February, autumn is from March to May, and winter is from June to August. Only places in the warm north have both wet and dry seasons.
Australia has four seasons, this guide will focus on the fruits and veggies that are available in spring, summer, autumn and winter.
Fruits of the Season
In most of Australia’s states, there are big areas set aside for growing tropical, stone, and temperature fruits. Some Australian native foods are quandong, wattle seed, munties, Illawarra plums, native raspberries, and many more. Apples, bananas, oranges, mangoes, kiwifruits, mandarins, avocados, watermelons, pears, nectarines, grapes, melons, pineapples, and berries are the most common fruits eaten in the country.
1. Native Raspberries
Australian native raspberries grow on bushes along creeks and paths in sunny areas. From June to October, these tasty, sweet, red berries are produced on these bushes. You can eat them right away or use them to make jams and sauces.
Native raspberry leaves can also be used to make tea, which is said to help with problems with digestion.
2. Muntries
This low-growing shrub is usually found along the southern coast of Australia. It has fruit that tastes like apples and juniper mixed together. When the fruit is fully ripe, it is green with a hint of red. Once the fruit has been picked, it can be eaten right away, frozen, or dried.
It is suggested that muntries be made into jams and chutneys or served with ice cream as a snack.
3. Lily Pilly
Lilly pilly is a plant with thick, shiny leaves that stays green all year long. It is grown all over Australia, both as a decorative tree and for its fruit, which is called lilly pilly or riberry. Since the plant comes in more than fifty different kinds, the fruit can be different sizes and colors, but it is usually pear-shaped or round and runs in color from magenta to light pink.
The fruit has a hard texture and a flavor that is similar to apples and pears. You can eat it right off the tree, but you can also use it to make desserts, jellies, and sauces. It can be bought fresh from December to February, but it can be bought frozen all year.
4. Quandong
Quandong is a small Australian fruit that looks like a cross between a peach and an apricot. It is bright red and has a slightly sour taste. The pits in the middle of fruits taste like almonds and can be cooked or pressed to make oil.
It is suggested that you use quandongs to make fruit jams, pies, or fruit purées.
5. Cripps Pink
Cripps pink is a type of apple that comes from Australia. It was created by John Cripps in the late 20th century. The apples are red and have white, cream, or pale yellow skin. The best way to enjoy these tasty fruits is fresh, when their flavors are sweet and a little sharp.
Cripps pink apples are usually grown in Australia, but they can also be found in Canada, Chile, Brazil, and the United States, among other places.
6. Granny Smith
These famous green apples were first grown in Australia. In 1868, Maria Ann Smith is said to have found an apple sprout near her house. Soon after, it started to grow apples that were a light green color and were great for eating and cooking. Granny Smith apples were first grown commercially in New South Wales in 1895.
Today, they are one of the most famous apple varieties in the world, with a green skin with a slight pink blush, bright white flesh, and a firm texture.
The taste is crisp and has a strong tartness that makes you think of lemons. When these apples are eaten raw, they go well with sharp foods. Granny Smiths also keep their shape very well when baked, so they are mostly used in pies, cobblers, cakes, cookies, and tarts.
7. Cantaloupe
Some love it, some love to hate it…but for those who favor it there’s nothing like a juicy slice of cantaloupe on a hot summer’s day. Cantaloupe is bursting with nutrients too. It’s a great source of Vitamin A and C, both antioxidants that work to keep your body healthy – what a super fruit!
What are some good foods to eat?
It’s important to choose fruits of different colors because that improves the variety of nutrients you eat, which is good for your health. Fruits can be put into the following groups:
Apples and pears are examples of pome foods.
- Citrus foods – like oranges, mandarins or grapefruit
- Stone fruits– like apricots, cherries, peaches, nectarines, and plums, are very sweet and juicy.
- Tropical Fruits– Mangoes, pineapples, melons, bananas, and paw paws
- Berries – like blueberries, raspberries and strawberries
- Other foods like grapes and passion fruit
Keep up with your fruit intake
The recommended number of fruits per day is two once you hit the age of nine, and this remains consistent through the rest of your life. Eating fruit is great at helping you feel full, and they’re low in kilojoules and packed full of fiber and water.
Fruits are recommended as part of a balanced diet as all the fiber, vitamins and minerals have amazing health benefits. In fact, there is growing evidence that fruits could be more effective in reducing your risk of cancer than vitamin supplements!