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Boost your fruit and vegetable intake with the best of Spring

More than seven out of 10 Australians are not meeting the recommended two serves of fruit and five serves of vegetables each day. Spring is the perfect time to reconnect and boost your  ‘2 and 5 a day’. Here are some of Spring’s seasonal best to get you started.


Australians consume eight million trays of mangoes a year, so it’s clear to see that these are a favourite. Best of all, mangoes are loaded with fibre and contain more of the antioxidant beta-carotene than any other fruit!


Whether it is watermelon, rockmelon or honeydew melon, as spring warms up expect to see more of these on the shelves. What makes melons so nutritious? It’s simple; melons are over 90% water which leaves room for only those essential vitamins, minerals and antioxidants!


From yoghurt to fondue, it’s hard to find a more widely used fruit. Strawberries are low in energy yet full of vitamin C, folate and fibre, meaning the more the merrier!


For a Spring vegetable that is low in fat but loaded with nutrients, try zucchinis. With a mild flavor, adding zucchini to dishes helps bring out the flavour of other ingredients without adding extra salt, sugar or fat!


Although related to chillies, capsicums won’t leave you hot under the collar! These delicious sweet tasting veggies are even higher in vitamin C than oranges.


Tomatoes can be eaten raw or fresh and come in many different sizes and colours. Tomatoes are low in energy and a good source of vitamins A and C. Tomatoes also contain lycopene, which gives them their red colour, but is also a powerful antioxidant.