It’s the perfect time to enjoy New Zealand’s best and brightest fruits and vegetables. Nikki Birrell explains what to look for.
As the summer months of January and February unfold, New Zealand’s bounty of fresh, sun-ripened produce reaches its peak.
These months are all about enjoying vibrant, flavourful fruits and vegetables at their best, so it’s the perfect time to embrace local seasonal produce.
A spokesperson at Woolworth’s said that “weather conditions have been mixed for our growers but we observe that some seasons are running a couple of weeks earlier than normal”.
What this means is excellent news for summer fruit and vegetables available for the next couple of months.
“Courgettes, peppers, eggplant, and tomatoes are all in pretty good supply at the moment due to reasonably good weather in growing regions.”
Whether you’re heading to the farmers’ markets or stocking up at the supermarket, here’s what you can look out for, and some ideas on how to make the most of the abundant harvest.
Try: Stone fruit recipes.
Stone fruit
“Stone fruits (nectarines, peaches, apricots and plums) are in full swing and eating really well,” said a Woolworth spokesperson. “November and December were hot and dry in Hawke’s Bay, meaning an early start to the crop and sweet, great eating fruit.”
Juicy, fragrant, and bursting with sweetness, these fruits are a summer staple. They’re fantastic for snacking, but also lend themselves well to making jams, pies, crumbles, and tarts.
For something a little more unusual, try grilling peaches or nectarines and pairing them with a dollop of mascarpone or ricotta for a decadent dessert.
See here for what to expect from the berry season.
Cucumbers
Cucumbers are at their crunchy best during the summer months, and there’s no shortage of ways to enjoy them. Toss them into salads or make refreshing cucumber pickles for later use. They also pair wonderfully with fresh herbs, like dill, and a bit of lemon or vinegar. For a simple summer treat, serve cucumber slices with a dollop of tzatziki or use them as an ingredient in cold soups like gazpacho.
Melons
Summer is melon season in New Zealand. These fruits are perfect for refreshing snacks, summer fruit salads, or even blended into cool drinks.
Gisborne growers LeaderBrand had a great harvest. “We couldn’t have asked for more perfect weather in the early stages of our summer crops this year,” Gordon McPhail said. “Record temperatures, with long, dry, hot days, are ideal for producing large, great-quality watermelons.”
Woolworths said “watermelon is building in supply and will be plentiful and good value for the next month”.
Tomatoes
Tomatoes reach their peak in January and February, with a range of varieties available. Look for heirloom tomatoes, which are rich in flavour, and cherry tomatoes, which are perfect for snacking or adding to salads. Tomatoes are versatile – roast them, turn them into a fresh salsa, or add them to pasta sauces. With a glut, consider making sun-dried tomatoes or even preserving them in jars for a flavour-packed addition to winter dishes.
Try: Tomato recipes.
Courgettes
Courgettes thrive in summer, and come January, they are in full swing. These mild, tender vegetables are perfect for grilling, sautéing, or making into a light summer fritter. A glut of courgettes can easily be used in soups, or try spiralising them into noodles for a healthier alternative to pasta. For a little more indulgence, make a courgette cake or bake them into a bread.
Try: Courgette and white chocolate chunk loaf recipe.
Avocado
While they’re doing okay for the moment, a Woolworth’s representative said avocado harvesting has been affected by rain. “Customers may notice avocados are in shorter supply than we’d like.”
Capsicums
January and February are prime months for capsicums, with a variety of colours and flavours available. Sweet and crisp, capsicums are perfect for grilling, stuffing, or tossing into salads. For a simple yet delicious meal, roast them with olive oil and herbs, or try making a capsicum-based salsa or dip. If you end up with a glut, roast and freeze them for later use.
Beans
Green beans flourish in the summer heat. Whether eaten fresh or blanched, beans can be tossed into salads, added to vegetable medleys, or served alongside grilled meats. If you have an excess, blanch and freeze them to enjoy throughout the cooler months.
Sweetcorn
Gisborne sweetcorn has been in great supply since Christmas. It’s a summer favourite that’s particularly good buying during these months. Serve it simply boiled or grilled with butter, or strip the kernels off the cob and use them in salads, fritters or soups. Excess sweetcorn can be blanched and frozen for later use.
Try: Sweetcorn recipes.
How to use a glut of produce
When faced with an abundance of produce, it’s essential to make the most of it without wasting anything. Here are a few tips for handling a glut of fresh summer produce:
- Preserve and freeze: Most fruits and vegetables freeze well, allowing you to enjoy them later in the year. You can freeze berries for smoothies, or tomatoes for sauces. Beans, corn, and capsicums can also be blanched and frozen.
- Pickling and fermenting: Turn cucumbers, capsicums, and beans into pickles or fermented dishes like kimchi. This is a fantastic way to extend the shelf life of your summer harvest. Preserve your summer with these quick pickling tips.
- Preserves and jams: Turn excess fruit into jams, sauces, or syrups. Summer stone fruits and berries make particularly wonderful jams, perfect for spreading on toast or drizzling over desserts.
- Share the bounty: If you find you can’t keep up with the glut, share your surplus with friends, neighbours, or local food banks.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the best new ice creams to buy this summer, how to keep your chilly bin cold and what we can expect from berry season.
