It’s so easy to take for granted the fact that a lot of the food we eat is available to us throughout the year. You want strawberries all year round? No problem. Chances are you’ll find them and various other fruit and vegetables on the shelves almost 365 days a year.
There are however a few items that only come round for a season or two and the pleasure of having them available to change up the food routine we all fall into is one I relish. Even the smell of fresh mangoes in December will always put a smile on my face because it means my summer holiday is about to start.
Eat better, live better
Not only is seasonal eating tastier, it’s environmentally friendly (less food miles), it’s often cheaper because you’re supporting local and national producers, and it’s healthier because less preservatives are needed and it cuts out other not-so-great storage and transport methods.
So while we will all still reach for the unseasonal foods simply because they’re there and we know how to cook with them, or you are desperate to impress the in-laws with the one and only fool-proof dessert you have which simply has to have strawberries, start becoming aware of what’s in season and what’s not.
Let’s start small and just look at fruit for spring and summer:
You’ll still find oranges, lemons, grapefruit and guavas now, which will gradually be replaced by peaches, nectarines, pineapples and plums. In summer you’ll also see grapes making a comeback, as well as litchis, berries and melons. How can you enjoy these summery jewels? Add any of them to your breakfast cereal, or whip up a smoothie using a combination of flavours. Make fruit skewers for sundowner snacks and delicious berry desserts. And let’s not forget mangoes…simply peel and eat – the messier, the better it tastes! The options for trying something new are endless if you’re willing to use what’s seasonally available.