Sweet, bite-sized grape tomatoes are a summer staple. They're bursting with flavour, perfect for snacking, tossing into salads, or roasting for a quick pasta sauce. Look for firm, vibrant red tomatoes for the best quality. Their rich flavour makes them ideal for everything from fresh salads to homemade sauces. Ripen them at room temperature until they reach a deep red hue for maximum sweetness and juiciness.

Golden-fleshed apricots are scrumptious, eaten fresh or cooked. Add apricots to savoury or sweet dishes, turn them into homemade jam, a spicy apricot chutney, or char-grill them and add them to a salad

Ultra-juicy and tropical-tasting lychees are now in season. Grown in the tropical North, lychee prices vary with variety and seed size. The bigger the seed, the cheaper the price.

Hass avocados are creamy and versatile, perfect for toast, guacamole, or salads. Choose firm avocados, and store unripe ones at room temperature. Refrigerate ripe avocados to keep them fresh longer.

Add a burst of flavour with green onions, also known as shallots. Their delicate onion flavour is perfect for sprinkling over salads, stirring into scrambled eggs, mixing into pasta dishes, or adding a fresh twist to sandwich fillings. Keep them crisp by storing them in the fridge wrapped in damp paper towels.

Fast to cook, nutritious, and versatile, Asian leafy greens are a busy cook’s best friend. Slice them into stir-fries and noodle dishes, or steam and serve with a drizzle of soy sauce as a quick side. Packed with flavour and goodness, they’re essential for easy, healthy meals this week

Wombok, also known as Chinese cabbage, is a mild and tender option for summer cooking. Its crisp leaves are ideal for fresh salads, light stir-fries, or pickling to make kimchi. Try shredding it finely for a refreshing coleslaw, or add it to noodles for a nutritious boost. Store in the fridge to keep it fresh and crunchy for days.

Mushrooms are a versatile, flavour-packed ingredient. Sauté with garlic, add to salads, stuff with cheese, or grill as a burger topping. They also enhance pasta sauces with earthy depth. Store in a paper bag in the fridge for freshness.

This week, zucchinis remains a fantastic buy, offering great value. For a fresh summer idea, roast chopped zucchini with capsicum, red onion, and eggplant until tender. Serve at room temperature over rocket with a dollop of hummus and crusty bread for a light and flavourful meal.

Select firm eggplants with smooth, glossy skin that feels heavy for their size. Handle with care as they bruise easily. Delicious on the barbecue, sliced eggplant pairs perfectly with crumbled feta and a drizzle of olive oil. Or, try making a smoky roasted eggplant and garlic dip.