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Home Blog Recipes RECIPES: SUMMER, A BOUNTY OF SEASONAL FRUIT & VEGETABLES

Recipes

RECIPES: SUMMER, A BOUNTY OF SEASONAL FRUIT & VEGETABLES

13th November 2019
Anthia Koullouros

Summer is a time of abundance; a bounty of seasonal fruits, ruby-stained fingers, verdant salads – every shade of green, and pineapple mock-tails with mint. Read our guide below to the freshest in-season produce and enjoy a sunny summer bounty!

What’s in season & what to make?

FRUIT

• Apricot – poach with star anise and cardamom and serve with fresh ricotta

• Avocado – make a delicious guacamole

• Banana – freeze to make a smoothie with raw cocoa powder and nibs

• Blackberry – turn into a sugar free jam with pear

• Blueberry – make a muffin with almond meal

• Cherry – dip in dark chocolate and coat with desiccated coconut

• Currant – freeze and add to a pitcher of water and mint

• Fig – add to a blue cheese, rocket and walnut salad

• Grapes – arrange on a cheese board

• Lime – make a salad dressing with coconut oil and fresh coriander, chili, ginger and lemon grass

• Lychee – puree with egg white and freeze for a sugar free sorbet

• Mango – perfect as is

• Mangosteen – add to a fresh fruit salad

• Melon – a match made in heaven with haloumi and mint

• Nectarine – grill with honey

• Orange, Valencia – juice

• Pawpaw – make a spicy salsa with chili, onion and capsicum

• Papaya – a tropical fruit salad ingredient

• Passionfruit – top your tropical fruit salad

• Peach – perfect in a prosciutto and rocket salad

• Pear – poach with plums and cinnamon

• Pineapple – add to a blender with ice and mint for a delicious frappe

• Plum – poach with pears and cinnamon

• Prickly pear – eat as is

• Rambutan – another tropical fruit salad ingredient

• Raspberry – make a berry coulis

• Strawberry – serve with yoghurt and vanilla bean

VEGETABLES

• Asparagus – steam and dip into soft boiled eggs

• Beans – stew with onions, garlic and tomatoes

• Capsicum – skewer with onions, chicken or beef pieces and grill

• Celery – juice with carrot and ginger

• Chilli – spice up any dish

• Choko – ferment for a delicious pickle

• Cucumber – turn into a tzatziki dip

• Eggplant – chargrill whole and make a babaganoush

• Lettuce – a base for any salad

• Mushroom – the perfect omelet filling

• Okra – stew with onions and tomatoes

• Onion – a base for any stir fry or saut.

• Peas – toss in a pan with butter and mint and add to a potato salad

• Potato – boil and add to a pea and mint salad

• Radish – eat whole with salt flakes and butter

• Spinach – saut. and serve up with eggs

• Squash – saut. and add to a frittata

• Sugar snap peas – simmer until tender and toss with olive oil and lemon juice

• Sweetcorn – add to a chicken soup

• Tomato – slice and layer with basil leaves and fresh mozarella

• Watercress – make a cooling salad with cucumber and avocado

• Zucchini – grate to make delicious fritters