Spring has sprung – Enjoy the best new season Spring produce
Spring is finally here, and with it comes the best and freshest new season produce. Here are all the fruits and veggies you’ll need for springtime satisfaction, along with how to pick and cook 3 of our favourites.
- Blood oranges
- Red papaya
- Chinese greens
- Green beans
- Onions (including spring onions/green shallots)
Chock full of vitamin C, strawberries are available in different types from May to October. Beautifully versatile, they’re perfect in salads and desserts or enjoyed solo. Look for medium sized fruit and store in the fridge for up to 3 days on a plate lined with paper towel.
Roasted balsamic strawberries
Quick and super simple to make, these roasted balsamic strawberries are the perfect post dinner treat.
- 2 punnets fresh strawberries, washed and hulled
- 2 tablespoons caster sugar
- 1 tablespoon balsamic vinegar
- Thick natural yogurt, cream or ice-cream to serve
- Preheat oven to 200 degrees Celsius. Place strawberries, sugar and vinegar in a shallow ovenproof dish – it should be large enough to hold the strawberries in a single layer.
- Stir well to combine and set aside for 20 minutes.
- Roast strawberries for 10 minutes, or until just tender.
- Set aside to cool, then serve with a splash of leftover juice and yogurt, cream or ice-cream.
Top tip: For an added flavour burst and crunch, sprinkle toasted slivered almonds over the top before serving.
Packing a powerful vitamin punch, oranges can be peeled and eaten fresh, or added to a variety of sweet and savoury dishes. Look for firm, unblemished oranges that feel heavy for their size. Store at room temperature or in the fridge for up to 2 weeks.
Blood orange and grapefruit punch
Alcohol free, this blood orange punch is the perfect pick me up on a warm Spring afternoon.
- 4 blood oranges
- 1.25 litres grapefruit juice
- 3 cups lemonade
- Ice cubes to serve
- Cut 2 blood oranges into thin slices, then cut each slice again to form a half moon shape.
- Squeeze the juice from the remaining oranges and place in a large jug or mixing bowl. Add the grapefruit juice and lemonade and transfer to a serving jug or punch bowl. Add the ice cubes and orange slices and serve.
Containing up to 20% monounsaturated fat, avocados are healthy for the heart and bursting with vitamins A, E and K. Serve in salads, mashed on toast or sandwiches or as a tasty dip. Look for avocados that give slightly when pressed at the stem end. Firm avocados will ripen in 3 – 5 days when left at room temperature, while unripe avocados ripen when placed in a paper bag with bananas.
Asparagus, avocado & cherry tomato salad
The perfect addition to your springtime barbie, this avocado salad is filled with flavour and bursting with goodness.
- 60 grams baby spinach
- 250 grams cherry tomatoes, quartered
- 1 bunch mini asparagus, washed, trimmed and halved lengthways
- ¼ cup chopped and toasted walnuts
- 1 sliced avocado
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh chives
- Place lemon juice, oil and chives in a screw top jar. Season with salt and pepper, secure the lid and shake until well combined.
- Combine spinach, tomato, asparagus and walnuts in a bowl. Add avocado and drizzle with dressing. Toss gently to combine. Serve.
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