What's in season in July? - ThermoHub

What’s in season in July?

What’s in season in July?

Cooking with fruit and vegetables that are in season with save so much money, as well as ensuring the food you cook as the most flavour.

What fruit and vegetables are in season in July?

In Australia, it’s the middle of winter and many of the fruit and vegetables you use in soups, stews and similar are in season.

Fruit in season in July

Avocados- avocado yields to firm gentle pressure when ripe and ready-to-eat. They can keep from 1 to 5 days depending on how ripe they are when you purchase them and how you store them.
Citrus fruit – lemons, limes, mandarins, navel oranges and grapefruit are all in season.To know if they are ripe, they should have bright colour and the skin should bounce back when squeezed. They will feel juicy.
Custard apples – similar to an avocado, they yield to light pressure then ripe. Select green, firm custard apples.
Fuji apples – yellow Fuji apples are sweeter, green Fuji apples are more tart and better for cooking.
Grapefruit – a ripe grapefruit will be slightly reddish in colour. You should be able to squeeze it lightly and the skin bounces back to where it was if it’s ripe.
Kiwifruit – choose plump, fragrant fruit that yields to gentle pressure. Unripe fruit has a hard core and a tart, astringent taste.
Nashi – also known as the Asian pear, Nashi’s have skin similar to regular pairs and bruise easily. Look for firm pears with greenish skin.
Pineapple – a ripe pineapple should smell like pineapple and give a little when squeezed gently.
Pink lady apples – look for firm apples, with no bruises and pinky red skin.
Pomegranates – look for dark red skin, the darker the skin, the sweeter the fruit.
Quinces – choose a firm and yellow quince.
Red delicious apples – look for smooth, red skin, even colour and ensure the apple is firm.
Rhubarb – look for firm stalks with small leaves, the stalks should be red in colour with no splits.

Vegetables in season in July

Beetroot – look for hard, firm beets with bright, fresh leaves.
Broccoli – bright green broccoli is best, with firm clustered florets. Yellow indicates it is old and will soon go off.
Broccolini – choose clean, unblemished stalks with full heads.
Brown onions – onions should be heavy, firm and have no wet spots. Wet or soft areas indicate it is bruised or going off.
Brussels sprouts – look for green heads which are firm and heavy for their size.
Cabbage – pick a tight, compact head that feels heavy for its size. It should look crisp and fresh, with few loose leaves.
Carrots and Dutch carrots – avoid vegetables with splits and cracks and those with lots of little hairy roots; they are too old.
Cauliflower – select clean, firm, compact heads of cauliflower that are white or creamy-white. Avoid heads that are soft or have any discolouring such as brown spots.
Celeriac – choose small, firm celeriac that is heavy for its size. Avoid those with soft spots and a lot of rootlets.
Celery – choose firm, tightly packed stalks with medium-thick ribs that are crisp enough to break apart easily. The leaves should not be wilted and they should be a bright, yet pale green colour.
Chinese greens – choose bright green vegetables, without wilted or split leaves.
English spinach – look for small, bright green leaves.
Fennel – look for smooth, white skin with no brown spots.
Gai Lan (Chinese broccoli) – choose heads with full, dark green leaves and firm stalks.
Garlic – garlic bulbs should be plump and compact with taut, unbroken skin. Avoid those with damp or soft spots.
Ginger – look for ginger with shiny, taut skin. The ginger skin should be thin, not thick and fibrous and have a ginger smell.
Jerusalem artichokes – they appear similar to ginger and potatoes, thin skin as you can roast them and they should be firm, not soft.
Kumara or Sweet Potatoes – choose small to medium sweet potatoes. The skin should be firm, smooth, and even-toned. The deeper the color of the potato, in general, the richer it is in the antioxidant beta-carotene.
Leeks – choose leeks with long, white stems and appear crisp. Avoid yellow, discoloured or split leeks.
Olives – Olives should be firm, but give a little when squeezed. If buying olives in bulk, the containers should be clean and smell of olives. Avoid any olives that have mould or appear dried up.
Parsnips – look for firm parsnips that are very white. The whiter the flesh, the sweeter the parsnip. Avoid any with brown or yellowing.
Potatoes – potatoes should be firm, with clear skin, no bruises or rot. The type of potato will vary depending on what you want to use it for with some better for roasting while others are better for mash.
Pumpkin – look for smooth, bright skin with no cuts or bruises. Pumpkins keep for a long time provided their skin is intact.
Silverbeet and Spinach – look for vibrant colour, clean stalks which are free from any splitting or dryness, firm leaves and no wilting.
Witlof (also known as Endive or Chicory) – look for chicory that is firm and crisp. The heads should be a creamy white colour, and the tips should look pale yellow.

Remember to store all your fruits and vegetables correctly for optimum freshness and taste.

What do you love to cook with in July?

Leave a Reply

Your email address will not be published. Required fields are marked *