Autumn in Australia is one of the most bountiful seasons for fresh fruits and vegetables. Stock up on the season’s best produce with our A to Z of autumn fruits and vegetables, then use them to cook up three easy recipes.
Asian greens, Apple, Avocado, Basil, Bananas, Beans, Bean sprouts, Beetroot, Bok choy, Broccoli, Broccolini, Brussels sprouts, Cabbage, Capsicum, Carrot, Cauliflower, Celery, Chinese Broccoli, Chilli, Chokos, Corn, Cucumber, Custard apple, Dragonfruit, Eggplant, Fennel, Fig, Grape, Ginger, Horseradish, Iceberg lettuce, Jerusalem artichoke, Kai lan, Kiwifruit, Lettuce, Leeks, Lemon, Lime, Mandarin, Mangosteen, Mushrooms, Nashi pear, Olives, Okra, Onions, Orange, Papaya, Parsnip, Passionfruit, Pineapple, Pear, Persimmon, Pomegranate, Potatoes, Pumpkin, Quince, Radish, Rambutan, Rhubarb, Rockmelon, Sage, Silverbeet, Snake bean, Snowpeas, Spinach, Spring onions, Sugar snap peas, Sweet potato, Tomato, Turnip, Watermelon, Yam, Zucchini.
Cook a fuss-free side dish for dinner with this Asian green – Blanched Kai Lan In Oyster Sauce.
Transform a pumpkin to create this Japanese Pumpkin Tempura.
Make the most of autumnal eggplant with this Grilled Japanese Eggplant.
For more seasonal cooking inspiration, check out what you can do with autumn favourite – pumpkins!
Find your nearest Asian Store