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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.