Mandarins are a winter citrus staple, rich in vitamin C and perfect for snacking or segmenting into salads. Try the large juicy segments of a low-acid Sumo mandarin, or opt for Afourer or Imperial. Kitchen tip: Toss mandarin segments into a spinach salad with toasted almonds and goat cheese.

Add zing to any dish with lemons. Try preserving them in salt for a Moroccan twist or use zest in baking. Tip: Roll a lemon before juicing to get more juice out.

Green kiwifruit are tangy and vibrant. Slice over porridge or layer into a parfait with yoghurt and granola. Nutrition bonus: One kiwi contains more vitamin C than an orange!

Australian apples are crisp, sweet and bursting with nutrients like vitamin C and fibre. Try baking Bravo apples with cinnamon and walnuts for a comforting winter dessert. Try something new - Cosmic Crisp apples are a sweet, juicy variety with a satisfying crunch and natural balance of sweet and tart. Their vibrant red skin and long shelf life make them ideal for snacking, baking or adding to salads.

Oranges are plentiful. Juicy and vibrant, Navel oranges are ideal for juicing or adding to citrus-based marinades. Also in season are Cara Cara navels with their pink-hued flesh and berry-like sweetness, and Dolce Navels known for their bronzy skin and rich, sweet juice. Seville oranges prized for marmalade, are also available. Early season Blood oranges bring a sweet-tart tang and stunning colour to dressings, salads or cakes. Tip: Zest and freeze the rind to use later in baking.

Hass avocados are creamy and full of heart-healthy fats. Mash with lemon and chilli flakes for a quick toast topper or cube into soups for a buttery richness. Storage tip: Store ripe ‘avos’ in the fridge to slow down over-ripening.