Spring: Seasonal fruits and vegetables

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Watermelon and picnic basket
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Eating seasonally involves choosing fruits and vegetables that are in their peak in terms of flavour or harvest at a particular time of year. Fresh, local fruits and vegetables are a much healthier option, buying in season reduces damage to the environment, helps to support local farmers and producers, and is more economical.

Spring runs from September to November and these fruits and vegetables are a great way to bring you out of the winter funk and get ready for summer.

Spring fruits include:

Bananas Pineapple Apples
Melons Pomelo Berries
Paw paw Mangoes Grapefruit
Cherries Passionfruit Mandarins
Papaya Lemons Oranges

The vegetables include:

Zucchini Artichokes Garlic
Tomatoes Asian greens (for example buk choy, Chinese cabbage and pak choy) Lettuce
Cucumber Sweet corn Asparagus
Mushrooms Chillies Spinach
Beans Onions Cauliflower
Silverbeet Beetroot Peas
Carrots Potatoes Broccoli



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Date Created: November 30, 2012 Date Modified: January 4, 2013