Exotic and flavoursome, fresh lychees are a sweet summer sensation—store unpeeled lychees in a sealed plastic bag in the fridge.

Picked ripe and ready to eat, pineapples do not ripen after harvesting. Choose firm pineapples that feel heavy for their size with a sweet tropical aroma.

Smooth, creamy and rich potassium, bananas are the storehouse of sustained energy

New-season Flame, Midnight Beauty and Menindee Seedless grapes are firm and bursting with flavour. Pick up a plump bunch of sweet and crunchy grapes

A rich source of many nutrients, kale is packed with vitamins C, E and K, plus folate and beta-carotene. This crinkly-leafed green also provides iron and calcium. Strip leaves from the stems and chop, then toss in a hot pan with olive oil, crushed garlic, chopped red chilli and a scattering of currants. Heat until the kale wilts, then serve warm.

For value, taste and versatility, fresh asparagus is a winner; its delicate nutty flavour can be enjoyed raw or cooked, hot or cold and Aussie spears team deliciously with veal, pasta, seafood, prosciutto, chicken and steak.

This week, versatile celery is a bargain. Add celery to stir-fries, salads or team in a classic partnership with carrot and onion and add flavour to a risotto or sauce.

Dutch carrots are dainty in size, thin-skinned and extra sweet in flavour. Roasting carrots intensifies their sweetness

Telegraph cucumbers are the thriftiest buy

Tomato prices remain firm due to Queensland’s wet weather impacting supply. The best buy is Cherry and grape tomatoes sold by the punnet

Shorter and thicker in shape with greyish green skin, Lebanese zucchini are ideal for stuffing and can be used similarly to the popular dark green variety.

There are many ways to enjoy eggplant, roasted, grilled, barbecued or added to a curry. Layer cooked eggplant slices with a rich tomato passata and mozzarella cheese and bake until warm and bubbly.

Bean sprouts are delicious and add texture and flavour to stir fried dishes