- Stone fruit
Think apricots, nectarines, peaches and plums!
Look for fruit that is firm to the touch without brown spots or wrinkling. If too firm, leave them out at room temperature for a day or two to ripen, then once ripe, store them in the fridge to prevent them from spoiling too quick.
Stone fruits are delicious in sweet treats, like tarts or simply grilled or poached and served with ice cream or cream. They’re also delicious in savoury dishes – you can add them fresh or grilled to a salad for a pop of sweetness.
These versatile fruits (yes, they’re a fruit!) are available in many different varieties and sizes, from colourful heirloom tomatoes to sweet little cherry tomatoes.
Look for little to no bruising or blemishes on the skin. They should be firm but not hard (this will vary depending on when you intend to eat your tomatoes).
It’s best to avoid storing them in the fridge as this tarnishes their flavour, instead store them on the bench.
If you have tomatoes that have over-ripened, don’t throw them away – roast them slowly in the oven with some olive oil, balsamic, salt and pepper. Serve on crusty bread with creamy cheese.
- Cherry Tomatoes with Olives, Capers and Stracciatella
- Cherry Tomato, Garlic Butter Prawn Pasta with a Rocket Salad
Nothing says summer like juicy, sweet corn eaten straight off the cob!
If you’re after the sweetest corn, look for small cobs with husks that are slightly damp, green and tightly wrapped against the corn. If the husks are dry, this usually indicates the corn has been harvested long ago – did you know that once harvested, the sugars begin converting to starch, making it less sweet and juicy.
Corn is delicious straight off the cob, either plain, covered butter or mayo and parmesan (trust us), it’s also great in salads and fritters!
- Mexican Inspired Black Rice, Charred Zucchini and Corn Salad with Pan-Fried Fish
- Corn and Vegetable Fritters with Crispy Shaved Ham and Smashed Avocado
Capsicum are delicious both raw and cooked, providing freshness, sweetness and a pop of colour to dishes!
Look for firm, crisp and dense capsicums, avoiding produce which are shrivelled or have soft spots (although perfectly edible, just not at their prime)
Capsicums are naturally sweet which intensifies further when roasted – they are great in salads, chutneys or add colour and flavour to dips.
- Italian Pork Fillet with Sweet, Tangy Capsicum Sauce and Rocket, Fennel Salad
- Roasted Red Capsicum Dip
- Greek Inspired Salad
Although cucumbers can be purchased throughout the year, they are the tastiest and cheapest during summer. Look for cucumbers that are firm and dark green.
Cucumbers make great additions to fresh salads, like a Greek-inspired salad or our sweet n’ salty cucumber salad or in dips like tzatziki or of course you can pickle them!
- Thai Style Smashed Cucumber Salad
- Fish Burgers with Tartare Sauce and Dill Pickled Cucumber
Here at assortment, we absolutely love eggplants and can’t get enough of them whilst they’re in season. When cooking them it’s really important to use enough fat (oil) and salt – two things eggplant absolutely thrives on when cooking!
Look for eggplants that have smooth, shiny skin and are dense. Bigger isn’t always better – small eggplants tend to be sweeter, less bitter, and have fewer seeds.