Mangoes are an all-time favourite, brimming with vitamins, calcium fibre and potassium. A mango will yield to gentle pressure around the stem when it’s ripe. Choose from Kensington Prides Calypso and R2E2 mangoes.

Naturally, sweet bananas are a storehouse of goodness. The ever-popular Cavendish variety is a great all-rounder perfect for snacking, baking and delicious dessert.

Eggplant is a versatile Mediterranean vegetable that is easy to prepare. No need for salt; slice, brush with olive oil and grill until tender. Add cooked eggplant slices to pizza topping, sandwiches and antipasto or try this eggplant and roast capsicum salad.

Vibrant green with a delicate crunch, asparagus is one of the best sources of natural folate.

Pop a few cobs of sweetcorn in your shopping cart this week; it is delicious chargrilled or barbecued

Tender and juicy Lebanese cucumbers are a top buy

Mushrooms are the healthy and versatile all-rounder. Serve up bruschetta topped with pan-fried mushrooms flavoured with fresh basil or diced ripe tomatoes.

Aromatic bulbs of fennel are delicious eating and fantastic value

Crinkly-leafed green kale is A rich source of many nutrients, including vitamins C, E and K, plus folate and beta carotene it 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.

Small bulbs of dewy-skinned fresh, new season garlic are available from selected greengrocers for a few weeks. The purple garlic is easy to peel, has a real garlic taste, and, best of all, is Australian grown. Roast whole bulbs and spread the creamy flesh over crisp golden vegetables or stud a piece of lamb with garlic slivers to allow the flavour to permeate the meat.

Liven up a pasta dish, stir-fry, or rice dish with broccolini

Versatile zucchinis are seasonally good value