What’s in Season in Spring in South East Queensland?

Spring has arrived on the Sunshine Coast, bringing warmer days, lighter meals and plenty of colourful produce to enjoy.

In South East Queensland, spring is a season of change. Early spring still offers many of the crisp vegetables and citrus fruits we enjoyed through winter, while the warmer weeks gradually welcome berries, melons, tropical fruit and the first mangoes and stone fruit of the season.

Here are some of the fruits and vegetables to look out for this spring.

Fruits in Season

Strawberries – Sweet Queensland strawberries are one of the highlights of spring.

Citrus – Lemons, limes, mandarins and oranges can still be found at the beginning of spring, although some varieties begin to wind down as the weather warms.

Pineapples – Pineapples from around the region are another Queensland spring favourite.

Papaya / pawpaw – Queensland-grown papaya and pawpaw bring a distinctly tropical flavour to the spring fruit bowl.

Blueberries – Blueberries are another easy spring favourite. Their small size makes them perfect for lunchboxes, breakfast bowls and everyday snacking.

Mangoes and Stone Fruit – Later in spring, the fruit selection begins to change again. Early mangoes can begin arriving from northern growing regions from late September, followed by larger supplies as the weather heats up. Peaches, nectarines, plums, lychees and other warm-weather favourites also start making their way onto shelves as spring moves closer to summer.

Vegetables in Season

Asparagus – Asparagus is one of the vegetables most closely associated with spring.

Beans and Peas – Fresh beans and peas are particularly good during spring.

Leafy greens – Spring is a great time to enjoy lettuce, spinach, silverbeet and Asian greens such as pak choy.

Broccoli, cauliflower, cabbage and Brussels sprouts – The arrival of spring doesn’t mean saying goodbye to all our cooler-weather vegetables.

Spring onions and herbs – Spring onions, coriander, mint and parsley add freshness without making a meal complicated.

Zucchini – Zucchini is a versatile spring staple and is currently arriving in plentiful supply from local growing areas.

Cucumber – Crunchy cucumbers suit the warmer days of spring perfectly. Lebanese and baby cucumbers can be sliced into salads, served with dips or packed whole into lunchboxes.

Simple Ways to Eat with the Season

Spring produce works best when meals are kept fresh and uncomplicated.

Start the day with berries, yoghurt and honey. Build lunches around crisp greens, cucumber, herbs and fruit. Add zucchini, beans or asparagus to quick weeknight dinners, then keep chopped melon, pineapple and strawberries ready in the fridge for easy snacks.

Choosing a variety of colours also keeps meals interesting and makes it easier to try different fruits and vegetables throughout the week.