Spring Freshness: What’s in Season Right Now
- 3 days ago
- 3 min read
How fabulous is spring? The longer daylight hours, the air scented with the aroma of freshly cut grass, and the vibrant green leaves with all their shiny newness. Not to mention the bright, colourful, fresh fruit and veges bursting with flavour. Move over, hearty stews and root vegetables - it's time for crunchy salads and lighter meals!
Buying seasonal produce means fresher, better-tasting food that’s also kinder on your wallet and the planet. Fewer food miles, less packaging, and more support for local growers.
Here are a few of our favourite fruits and vegetables in season right now in New Zealand:
Courgettes
Courgettes (or zucchini, if you prefer) are a true spring staple. They’re mild, versatile, and cook in minutes - perfect for salads, stir-fries, or fritters.
Tip: Keep courgettes in a paper bag in the fridge crisper to stop them from going soft. Avoid sealing them in plastic - they need a little airflow.
Try this: Grate courgettes and turn them into Zucchini Fritters, or slice lengthways into ribbons for a Zucchini Salad with parmesan.
Blueberries
Local blueberries start appearing as the weather warms up, and they’re worth the wait. Sweet, tart, and packed with vitamins and antioxidants, they’re brilliant for snacking, baking, or tossing into your morning muesli.
Tip: Don’t wash blueberries until you’re ready to eat them. Keep them in their punnet (those little air holes make for the perfect ventilation system!).
Try this: Mix a handful of blueberries into overnight oats with a drizzle of honey for a simple, satisfying breakfast.
Tomatoes
Nothing says summer’s nearly here like a pile of bright, juicy NZ-grown tomatoes. Slice them, roast them, or eat them as they are with a sprinkle of salt - perfection.
Tip: Store ripe tomatoes at room temperature away from direct sunlight. Keeping them in the fridge can dull their flavour, so only chill them once they’ve been cut.
Try this: Slice vine-ripened tomatoes and layer them on toast with salt, pepper, and a drizzle of olive oil; or throw together a Caprese Salad - fresh, light, and takes about two minutes to make. The perfect side dish for barbecues, pasta, or even just with crusty bread.
New Potatoes
New season Jersey Bennes from Nelson are here! With their smooth, waxy skins and delicate nutty flavour, they’re the perfect potato for boiling or salads, holding their shape beautifully once cooked. Whether you enjoy them warm with a knob of butter and a sprinkle of sea salt, or tossed through a herby dressing, Jersey Bennes are a true Kiwi favourite.
Tip: Start Jersey Bennes in cold, salted water and bring them gently to the boil. This helps them cook evenly and keeps their skins intact.
Try this: Boil until just tender, then toss with melted butter, chopped parsley, and a
squeeze of lemon juice for a simple side that tastes like spring on a plate.
The Last Bite
Make the most of the fruits and vegetables in season this spring. It’s the perfect time to eat local, eat fresh, and celebrate what our growers are harvesting right now.
You’ll find all these seasonal favourites (and a few tasty surprises) at Eatlocal.nz. We’re proud to back local growers and bring the freshest produce straight to your door anywhere in the South Island.
Joanne Webb runs Eatlocal.nz, delivering premium, locally sourced fruit, veges, and artisan foods across the South Island. Passionate about supporting New Zealand growers, she personally packs every order to ensure quality and freshness. When she's not working on Eatlocal, you’ll find her walking her mini Schnauzer, Zac - or contemplating marathon training again!
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