12 seasonal fruits and vegetables to enjoy all year round

Eating with the seasons is an easy way to add more variety to your plate. Every month brings something new to try, from wintery Brussels sprouts to juicy summer blueberries.

Here are 12 seasonal favourites to take you through the year.

January: Brussels sprouts

Small but mighty. Brussels sprouts contain nutrients including vitamin C and vitamin K.

Try them: roasted until crispy, pan-fried with garlic and herbs, or in a warming gratin.

February: Kale

There’s a reason kale is such a classic. This leafy green contains nutrients including calcium, potassium and vitamin K.

Try it: in a smoothie, roasted into crispy kale chips or simply cooked with your favourite herbs and spices.

March: Broccoli

Time to give broccoli another chance. It’s versatile, easy to prepare and contains nutrients including calcium and vitamin K.

Try it: steamed, oven-roasted or in a creamy gratin.

April: Rhubarb

Sweet, sour and perfect for spring. Rhubarb’s distinctive flavour makes it a fun addition to both breakfast and dessert.

Try it: stewed with yoghurt, baked into a tart or turned into homemade jam.

May: Apricots

Hello, warmer days. Apricots are naturally sweet and contain nutrients including potassium and vitamin A.

Try them: straight from the fruit bowl, baked into a tart or added to yoghurt.

June: Blueberries

Summer means berry season. Blueberries are easy to add to just about anything and are a source of vitamin C.

Try them: in your breakfast, a smoothie or baked into protein muffins.

July: Cantaloupe melon

Juicy, refreshing and made for summer. Cantaloupe has a high water content and contains nutrients including potassium and vitamin A.

Try it: chilled as a snack, in a fruit salad or blended into a refreshing sorbet.

August: Cucumber

Few things say summer quite like cucumber. Its high water content makes it a fresh addition to warm-weather meals.

Try it: in salads, with hummus or added to water with lemon and mint.

September: Beetroot

Time to add some colour to your plate. Beetroot is a source of fibre and contains nutrients including potassium and vitamin B9.

Try it: roasted, tossed into a salad or blended into a fresh juice.

October: Butternut squash

As the weather gets colder, butternut squash gets its moment. It contains vitamin A and potassium and works perfectly in warming autumn recipes.

Try it: roasted with herbs, blended into soup or served as an alternative to pasta.

November: Cauliflower

Cauliflower can do a lot more than sit next to your broccoli. It’s versatile, full of fibre and easy to work into your favourite meals.

Try it: roasted until crispy, in a gratin or grated into cauliflower rice.

December: Leek

Finish the year with a winter classic. Leek has a distinctive savoury flavour and contains nutrients including vitamin A and B9.

Try it: in soup, mixed into mashed potatoes or baked into a savoury quiche.

Eat with the seasons

Every month brings something different to the table. Choosing seasonal fruit and vegetables is an easy way to keep your meals varied, colourful and, most importantly, tasty.

So next time you’re shopping, have a look at what’s in season. You might just find a new favourite.