Creative & Healthy ways to use Australian Fruit & Vegetable this Summer

Australia's summer is the perfect time to take advantage of the abundance of fresh fruits and vegetables. Whether you're looking to make refreshing salads, delicious smoothies, or satisfying main dishes, here are some creative and healthy ways to use fresh produce this summer Down Under:

Grilled Veggie Skewers:

• Thread chunks of bell peppers, zucchini, cherry tomatoes, and red onion onto skewers.
• Brush with olive oil, season with salt and pepper, and grill until charred and tender.
• Serve with a yogurt-based dip or a balsamic glaze.

Fresh Salsas:

• Dice ripe tomatoes, red onions, and cilantro.
• Add some finely chopped chilli for heat (if desired).
• Squeeze in lime juice and serve as a topping for grilled chicken, fish, or tacos.

Chilled Gazpacho:

• Blend ripe tomatoes, cucumbers, bell peppers, and red onion with a bit of garlic, red wine vinegar, and olive oil.
• Season with salt and pepper.
• Serve this cold soup for a refreshing starter.

Avocado Everything:

• Make avocado toast by mashing ripe avocados on whole-grain bread and topping with tomato slices and a poached egg.
• Create creamy avocado salad dressings by blending avocado with lime juice, yogurt, and fresh herbs.

Stuffed Bell Peppers:

• Hollow out bell peppers and stuff them with a mix of quinoa, black beans, corn, and diced tomatoes.
• Bake until the peppers are tender and the filling is heated through.

Fresh Corn Salad:

• Cut the kernels off fresh corn cobs and mix them with diced cucumber, cherry tomatoes, red onion, and fresh basil.
• Dress with olive oil, lemon juice, and a pinch of salt.

 Prawn and Mango Salad:

• Toss cooked prawns with diced mango, red onion, and fresh coriander.
• Drizzle with a lime vinaigrette for a tropical delight.

Caprese Salad with a Twist:

• Create a Caprese salad with fresh basil, ripe tomatoes, and mozzarella cheese.
• Add a twist by drizzling balsamic glaze and a few slices of fresh nectarine or peach for a sweet contrast.

Summer Salsa Verde:

• Make a zesty salsa verde by blending fresh parsley, cilantro, garlic, capers, and anchovies with olive oil.
• Serve it as a dipping sauce for grilled seafood or as a condiment for barbecued meats.

Citrus Quinoa Salad:

• Combine cooked quinoa with segments of various citrus fruits like oranges, grapefruits, and mandarins.
• Add chopped fresh herbs, red onion, and a citrus vinaigrette for a refreshing salad.

Zucchini Noodles (Zoodles):

• Spiralize fresh zucchini into noodle-like ribbons and sauté them briefly in olive oil.
• Top with your favorite sauce, such as pesto, marinara, or a simple garlic and lemon butter.

Summer Slaw:

• Create a crunchy coleslaw with thinly sliced cabbage, carrots, and fresh apples.
• Toss with a yogurt-based dressing for a lighter, tangy alternative to traditional coleslaw.

Eggplant Bruschetta:

• Grill or roast thick slices of eggplant until tender.
• Top with diced tomatoes, garlic, basil, and a drizzle of balsamic glaze for a delightful starter.

Stuffed Squash Blossoms:

• If you come across squash blossoms at your local market, stuff them with a mixture of ricotta cheese, herbs, and a bit of lemon zest.
• Dip in a light batter and fry until crispy.

Summer Bean Salad:

• Mix blanched green beans and fresh cherry tomatoes with a lemon and Dijon mustard vinaigrette.
• Add some crumbled feta cheese for a creamy contrast.

Grilled Vegetable Platter:

• Grill a medley of seasonal vegetables like asparagus, bell peppers, and eggplant.
• Drizzle with olive oil, sprinkle with fresh herbs, and serve as a side or starter.

Mango Salsa:

• Dice fresh mango, red onion, and cilantro.
• Add a squeeze of lime juice and a dash of chili for a sweet and spicy salsa that pairs well with grilled fish or chicken.

• Combine a variety of fresh fruits like mangoes, watermelon, strawberries, and kiwi in a large bowl.
• Drizzle with a little lime or lemon juice for extra zing.
• Top with fresh mint leaves for a burst of flavour.

Summer Smoothies:

• Blend together ripe bananas, berries, and a splash of coconut water for a tropical smoothie.
• Add a handful of spinach or kale for an extra nutritional boost.
• Freeze the fruits beforehand to make it extra refreshing.

Berries and Cream Dessert:

• Layer fresh berries (strawberries, blueberries, raspberries) with a dollop of whipped cream or yogurt.
• Drizzle with honey and garnish with chopped nuts or granola.

Fresh Berry Parfait:

• Layer fresh berries with Greek yogurt and a sprinkle of granola for a nutritious and visually appealing dessert or breakfast.

 Peaches and Cream:

• Enjoy ripe peaches by slicing them and serving with a dollop of whipped cream and a sprinkle of cinnamon or crushed amaretti cookies.

Cucumber-Melon Salad:

• Combine cucumber and honeydew or cantaloupe melon slices for a cool, hydrating salad.
• Add a touch of fresh mint and a squeeze of lime for extra freshness.

Drinks

Watermelon Cooler:

• Blend chunks of watermelon with a squeeze of lime juice and a handful of ice cubes for a cool and hydrating summer drink.

Pineapple and Cucumber Cooler:

• Blend chunks of fresh pineapple, cucumber, and a splash of coconut water.
• Add a hint of ginger for an extra kick and serve as a cooling summer drink.

Fresh Juice Bar:

• Invest in a juicer and offer guests a DIY juice bar with a variety of fresh fruits and vegetables.
• They can create custom juice blends, perfect for a hot summer day.

Berry and Herb Infused Water:

• Make a refreshing infused water by adding fresh berries and herbs like mint, basil, or rosemary to a pitcher of water.

Other ideas

Fresh Herbs Galore:

• Utilise fragrant herbs like basil, mint, and coriander in salads, cocktails, and marinades.
• Make a refreshing homemade lemonade or iced tea with mint leaves.

Remember to support local farmers' markets or grow your own fruits and vegetables when possible to enjoy the freshest and most delicious produce that summer in Australia has to offer. Experiment with these ideas and get creative in the kitchen to savour the vibrant flavours of the season.