Sunshine, warmer weather and fresh local produce, there is something about eating a freshly made salad in Summer. The produce is sweeter, brighter and tastier. It’s so much easier to eat healthier when you’re surrounded by all that wonderful produce.
Cherry tomatoes, carrots, cucumbers, gourmet lettuce, chillies and fresh herbs are in abundance. There are plenty of new vegetables and fruits to choose from and inspire colourful salads and delicious recipes.
Whether it’s a fruit salad for breakfast or some grilled vegetables including sweet potato and zucchini – try experimenting with as much summer produce as you can. The season goes by so fast; it’s important to take advantage of it!
Cherries are having a brilliant season with supplies now streaming in from south, look for brightly coloured, glossy fruit with green stems still attached. Not only do cherries brighten the Christmas table, they make a stunning addition to Aussie Christmas pavlovas and traditional trifles.
Stone fruit is plentiful, including plums, nectarines, peaches and apricots.
Figs, mangoes, paw paws, pomegranates, lychees and bananas are all in abundance and limes are in full supply.
Red and white varieties of dragon fruit are in season and plentiful. The white variety has a smoother skin and a deeper colour, but the red is sweeter and better eating.
Lychees are delicious this time of the year. Choose fruit that is firm and springy, with red or pink skins.
You can store lychees in the fridge for up to a week, or you can even freeze them for up to six months. Use lychees in fruit salads, drinks, and desserts. For a simple dessert, serve peeled and de-seeded lychees with a vanilla bean sugar syrup and ice-cream.