Packed with vitamin C, kiwifruit is a tangy-sweet addition to breakfast bowls, desserts or simply spooned straight from the skin. Choose slightly firm fruit that yields gently to pressure
Apple lovers, rejoice. There’s an abundance of fresh apples right now—ideal for both snacking and cooking. Granny Smith and Golden Delicious remain pantry staples, but don’t overlook Fuji and Pink Lady apples for baking. Their natural sweetness and firm flesh make them excellent for baked apple dishes. Try them filled with granola and drizzled with maple syrup and baked.
Hass avocados are a winner this week. Small avocados are a steal at about $1 each—just the right size for a quick lunch or afternoon snack. Spread on crackers or toast with a pinch of salt and a squeeze of lemon. Avo tip: they’re loaded with healthy fats and are one of the best sources of vitamin E among fruits and vegetables.
Fennel – fresh, crisp, and full of flavour. With its delicate aniseed aroma and crunchy texture, fennel is a winter favourite. It adds a refreshing lift to salads when shaved raw and brings depth to slow-cooked dishes when roasted or braised. Try it thinly sliced with citrus and olives, or roasted alongside chicken or lamb. Fennel bulbs are a great buy this week
Celery is at its best right now – vibrant, crunchy, and full of flavour. Whether you're adding it to soups and stews, tossing it into salads, or enjoying it raw with dips or peanut butter, celery is endlessly versatile. Packed with fibre and naturally low in calories, it’s also a great source of vitamin K and antioxidants. Choose bunches with firm stalks and bright green leaves.
Make the most of Lebanese cucumbers. Crisp, refreshing, and great value – Lebanese cucumbers are unusually affordable for this time of year. Perfect for salads, sandwiches, or snacking straight from the fridge, they’re a kitchen essential.