The benefits of eating in season

We’ve all been told that a healthy diet must contain a variety of fruits and vegetables, but did you know that eating seasonal fruits and veggies can be even better for you and the environment?


Don’t be confused by the vague notion “seasonal” – it’s not just about buying local; it’s about reconnecting with food origins and embracing their natural growth cycles. The optimal conditions for growth and quality vary for each type of fruit and vegetable, resulting in the availability of different produce in our supermarkets at different times of the year. As these conditions change throughout the seasons, the fruits and vegetables we cultivate reach maturity and ripen accordingly.


Each variety has specific requirements in terms of temperature, soil conditions, and sunlight exposure for successful growth and survival. Opting for locally sourced and in-season produce enhances the likelihood of acquiring pesticide-free and wholesome product. Conversely, out-of-season cultivations may have an increased use of pesticides and preservatives to maintain their health.


The benefits of eating seasonal produce goes well beyond personal health. By opting for seasonal produce, you’re making a planet-friendly choice that minimises greenhouse gases, as purchasing out-of-season produce is made possible through the utilisation of importation methods.


Here is our seasonal guide:

Summer- berries, plums, peaches, orange, nectarines, melons, grapes, bananas, broccoli, beetroot, cabbage, carrots, chillies, cucumbers, eggplants, lettuce, mushrooms, pumpkin, tomatoes, sweet corn, zucchini.

Autumn- apples, bananas, figs, grapes, kiwifruit, lemons, watermelon, nectarines, peaches, pears, plums, beetroot, beans, cabbage, carrots, cucumbers. Potatoes, turnips, zucchini.

Winter- oranges, bananas, grapefruit, kiwifruit, lemons mandarins, oranges, Brussel sprouts, carrots, cauliflower, fennel, mushrooms, potatoes.

Spring- bananas, Grapefruit, lemons, oranges, asparagus, beetroot, broccoli, Brussel sprouts, cauliflower, leeks, peas, spinach.


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