Next, choose a time

Your go-to guide to the best winter fruit and vegetables

Winter in season fruit and vegetables

Discover a winter wonderland of fruit and veggies, and how to make the most of them every day

As the weather cools, there’s no better time to cosy up with family and friends over a delicious meal starring seasonal, Australian-grown fruit and veggies. From new-season potatoes and meaty mushrooms, to crisp broccoli or sweet, juicy citrus, the produce of the winter months is sure to inspire – and this handy guide is packed with useful advice and simple recipe ideas to make the most of them.




From freshly squeezed juice for breakfast to the central component of a fabulous cake for afternoon tea, oranges tick all the boxes. There are plenty of reasons to embrace them now, especially their high vitamin C content, which can help to support a healthy immune system*. Try whisking freshly squeezed orange juice with extra virgin olive oil and thyme leaves for a simple chicken marinade, or combine orange segments with thinly sliced fennel, rocket and walnuts for a vibrant winter salad.

Top tip: Don’t waste the orange peel. You can freeze grated citrus zest in an airtight container or reusable bag for up to 3 months. It makes a wonderful flavour booster for baked treats, dressings and even casseroles.

*When eaten as part of a healthy, balanced diet.

Orange recipes




These vibrant green citrus fruits are the tangier cousins of lemons, with a more floral scent. They add the perfect zing to Asian-style salad dressings, soups and stir-fries, and all kinds of Mexican dishes – hello, guacamole! Replace lemon with lime in your favourite sweet treats, such as lemon meringue pie or biscuits, for a fresh take on the classics.

Top tip: To get the most juice out of your lime, roll it firmly over your benchtop a couple of times to loosen up the flesh before you cut into it.

Lime recipes

Hass avocados


Hass avocados

With their creamy flesh, Hass avocados are a winter favourite among the smashed-avo-on-toast breakfast brigade but their repertoire doesn’t end there. Try them sliced and tossed through an Asian-style coleslaw, sprinkled with toasted sesame seeds and served as a side to crispy-skinned salmon. They’re also great simply mashed with lime juice, a pinch of chilli flakes and finely chopped red onion for a quick, zesty guacamole. 

Top tip: Hass avocados change from green to purplish black as they ripen. Planning ahead? Store green avocados at room temperature and allow 2-3 days to ripen, or buy a couple at different stages of ripeness so there’s always one ready when you need it.

How to cut an avocado

Avocado wedges


Halve, peel and deseed the avocado, then cut halves lengthways to create wedges. Crumb firm wedges to make baked avocado fries.

Avocado rings


Cut the avocado in half midway, remove the seed and skin, then slice into rings. Use on pizza or in a salad.

Halved avocado


Halve avocado lengthways and deseed. You can scoop out a little extra flesh and use them as a vessel for salsa or baked eggs.

Sliced avocado

Slice and fan

An impressive way to serve avo on toast or as a side with breakfast. Slice-peeled avocado halves crossways, then gently fan out.

Diced avocado


Halve, peel, deseed and chop into 1cm pieces. Perfect for salsas.

Avocado mash


Peel, deseed and press with the back of a fork. Mashed avocado is great for making guacamole.

Avocado recipes




Is there another veggie that’s as versatile or well-loved? This winter staple is always a hit, whether it’s mashed and served with a hearty stew or sizzling sausages, or baked alongside other veggies to accompany a Sunday roast. And let’s not forget chips, however, you like to cook them! Leftover boiled or roast potatoes are also great in a Spanish-style tortilla (potato omelette).

Top tip: When boiling potatoes, start them off in cold water. Once the water’s boiling, turn down the heat to a rolling simmer. This ensures the potatoes cook evenly and won’t break up or go mushy.

Best roast potatoes

roast potatoes

Preheat oven to 220C/200C fan-forced. Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat Reduce heat to low and simmer for 10 minutes or until tender when pierced with a fork.                                                                                                                                   

roast potatoes

Drain potato, then return to pan and shake over low heat to dry out and rough up sides. Toss in flour (or polenta for a gluten-free option).                                                                                                                                                                                                                                                                                  

roast potatoes

Coat bottom of shallow roasting pan with oil and preheat in oven for 5 minutes. Remove pan from oven and add potato, carefully tossing in oil. Season well with salt. Roast, basting with oil every 15 minutes, for 50 minutes or until golden and crisp.                                                             

Potato recipes




A member of the brassica family – which also includes cauliflower, Brussels sprouts and cabbage – broccoli is at its best when treated gently. Steamed, stir-fried or lightly barbecued with a little extra virgin olive oil, broccoli will retain its vibrant emerald-green colour, sweetness and crunch (and more of its nutrients). For a perfect side to grilled chicken or fish, steam your broccoli before drizzling it with extra virgin olive oil and lemon juice and scattering it with toasted flaked almonds.

Top tip: Don’t throw away those broccoli stalks. Use a veggie peeler to peel the tough outer skin, then slice the stalks thinly and add to a stir-fry.

Broccoli recipes

Sweet potato


Sweet potato

There are so many ways to enjoy sweet potatoes through winter. When they’re roasted, they become caramelised and deliciously sticky, while steaming or boiling will transform them into a smashing mash to soak up a stew. However you cook them, don’t bother to peel them first – just give them a scrub and they’re good to go.

Top tip: Store sweet potatoes in a cool, dark place in a paper or cloth bag.

Sweet potato recipes




From classic cauliflower cheese to cauliflower rice, this member of the brassica family is ready for anything. Roasting cauliflower brings out its subtle nutty sweetness. A quick steam is all you need to bring out its unique savoury flavour and crisp texture. Look for firm, tightly packed white heads with crisp, green leaves and no dark patches. If you’re roasting the cauliflower, include the leaves, too – they’ll turn out deliciously crisp.

Top tip: Easily store cauliflower by cutting it into florets and stalk chunks and pop them into a paper-towel-lined airtight container in the fridge.

Cauliflower recipes




Savoury and satisfying, mushrooms are one of nature’s best convenience foods. They’re quick to cook and virtually waste-free, so you can whip up a midweek meal in minutes. They’re a versatile vegetable, whether they’re the filling for a weekend omelette; tossed into a spicy stir-fry; pan-fried with garlic to top grilled meat or fish; or baked into a quiche.

Top tip: Don’t peel or wash your mushrooms. Instead, wipe them with a slightly damp cloth or use a soft scrubbing brush to get rid of any residual dirt.

How to store and prepare mushrooms

Select mushrooms that are dry, firm and have smooth caps, then use these tips to make the most of them.

Mushrooms in paper bag


Store mushrooms in a paper bag in the fridge as this will help absorb excess moisture, keeping mushrooms fresher for longer.

Wipe mushrooms clean


Just before using, wipe mushrooms with a damp paper towel. Don’t let them soak in water as they’ll absorb the moisture.

Chop mushrooms


Slice or quarter mushrooms for stir-fries, pastas and salads, or leave them whole and roast or grill them.

Mushroom recipes

Buk choy


Buk choy

Star of stir-fries and sensational when steamed, buk choy is the perfect match for Asian-style dishes, from barbecued pork ribs to a Thai green curry or noodle soup. Steaming brings out the vegetable’s savoury flavour, and the silky texture of the dark green leaves contrasts beautifully with the juicy, crunchy white stalks. If you’re steaming bok choy whole or halved lengthways, rinse between the leaves and stalks to remove any dirt. 

Top tip: If you’re stir-frying buk choy, add the white stems a couple of minutes before adding the leaves. The leaves will only take about 30 seconds to wilt.

Buk choy recipes




You’ll find eggplant recipes around the world – from smoky Middle Eastern baba ganoush, to Italian eggplant parmigiana and Japanese-style roasted miso eggplant – because the vegetable is just so versatile! Before cooking, wash it whole under cold running water and pat dry with a paper towel.

Top tip: When choosing eggplant, look for one that feels firm and heavy for its size, with shiny, taut and blemish-free skin.

Eggplant recipes




A member of the same family as carrots, parsnips lend themselves to very similar cooking methods – with delicious results. Their sweet, earthy flavour comes into its own in creamy winter soups; roasted to sticky, caramelised perfection alongside a roast chicken; or mashed and served with grilled fish or a savoury stew. They’re at their peak through winter, so make the most of them while you can.

Top tip: When buying parsnips, choose crisp, smaller ones. The older and larger the parsnip, the more dense and woody its core.

How to cook with parsnips

Roast parsnips


Leave whole or roughly chop and enjoy in a roast

Grated parsnips


Finely grate to create veggie-packed parsnip rice

Mashed parsnips


A new way to pack more veg into your meals, boil and mash parsnips

Spiralised parsnips


Spiralise parsnip into noodles to enjoy in pasta or stir-fry

Parsnip recipes




A winter staple, lemons are great in savoury or sweet dishes. Lemons can be kept at room temperature or stored in the fridge. Add a great flavour-hit by placing lemon wedges in the cavity of a chicken prior to roasting or whip up a sweet lemon delicious for a mouth-watering dessert. 

Top tip: Get the most out of your produce using the whole lemon - skin, flesh and juice! Juice and freeze in ice cube trays or preserve in sterilised jars with salt and store for up to 6 months.

Ways to prepare lemons

Lemon wedges


For adding to seafood platters, roasts, drinks and salads

Lemon zest


Add a burst of citrus to your baking, soups or dressings

Lemon juice


Lemon juice is a versatile winter staple, used in glazes, sauces, dressings, drinks and more

Lemon recipes




Winter is the season for delicious pumpkin in soups, roasts and salads. Cut pumpkin needs to be stored in the fridge and used within two days. Instead of throwing away the seeds, scoop them out and roast them for a crunchy and high-protein addition to salads and soups.

Did you know? While pumpkins are a member of the squash family, they are actually a fruit as they contain seeds.

How to roast pumpkin seeds

Cut pumpkin


Cut pumpkin in half

Scoop seeds


Scoop out seeding in the centre

Clean pumpkin seeds


Rinse and clean the pumpkin seeds

Bake pumpkin seeds


Lay on a baking tray and lightly spray with olive oil before baking at 180ºC for 10-15 minutes.

Pumpkin recipes




A winter citrus favourite, mandarins are a great on-the-go snack and can be used in both sweet and savoury meals. Perfect in juices, sweet sauces and dipped in chocolate! You can store them in a dark, cool place or pop them in the fridge if you want them to last longer.

Did you know? Mandarin peel contains essential oils used for a number of things including to flavour liqueurs.

Mandarin recipes

Brussels sprouts


Brussels sprouts

Brussels sprouts are great winter veg and ideal for adding budget-friendly bulk and nutrition to meals. Cut in half and add to slow-cooked casseroles and soups. Want a quick side dish? Toss with butter, garlic, walnuts and bacon and you’re good to go!

Did you know? Brussels sprouts are a good source of protein.

Brussels sprouts recipes

What else is in season?

Discover more recipe ideas to make the most of winter produce, such as capsicumsstrawberriesblueberries and potatoes.

You may also like