Summer in South Africa arrives with sunshine, festive energy and an incredible selection of fruit and vegetables. This is the season when colour, flavour and abundance take centre stage.
Whether you’re planning lazy lunches, relaxed braais or quick mid-week meals, summer produce makes cooking feel effortless. Here’s what’s in season right now – and how to enjoy every last bit of it.
Fruit
Stone Fruit
Peaches, nectarines, plums, apricots and cherries are the stars of early summer. They’re sweet, juicy and perfect for snacking or simple desserts. Add sliced peaches to leafy salads, grill nectarines for a quick side, or bake plums into a rustic tart. If your fruit is softening, stew it gently with a touch of spice and spoon over yoghurt or pancakes.
Berries
Strawberries, blueberries and blackberries are at peak sweetness. Toss strawberries into salads with mint, fold blueberries into muffins or blend mixed berries into smoothies for hot days. If you have a punnet that’s about to turn, freeze them – they’re perfect for sauces, breakfasts or baking.
Mangoes
Nothing says summer quite like mangoes. Ripe mango adds sweetness to salads, salsas and desserts. Pair the fruit with lime, coconut or chilli for fresh, bright flavours. Slightly underripe mangoes can be sliced into slaws or turned into home-made atchar for braais and curries.
Tomatoes
From cherry to heirloom, tomatoes are one of summer’s most versatile ingredients. Enjoy them raw with basil and mozzarella, roast them for pastas and soups, or pile them onto toast with olive oil and flaky salt. Overripe tomatoes blitz beautifully into sauces or gazpacho.
Melons
Watermelon, spanspek and green melons are cooling and refreshing. Serve watermelon with feta and mint, mix green melon into fruit salads or blend spanspek into chilled drinks. Leftovers can be puréed into a simple granita or smoothie. Melons also pair beautifully with salty cheeses — the contrast is pure summer magic.
Granadillas
Sweet, tart and wonderfully fragrant, granadillas brighten everything from breakfast bowls to desserts. Spoon them over ice cream, stir the pulp into a simple syrup, or mix into a fruit salad. They’re also fantastic whisked into vinaigrettes for a citrusy kick.
Vegetables
Sweet peppers
Crunchy and colourful, peppers add sweetness and depth to salads, stir-fries and roasts. Grill them whole, slice them into wraps or blitz roasted peppers into a quick sauce. They pair well with feta, olives and herbs for easy summer sides.
Radicchio
With its deep purple leaves and gentle bitterness, radicchio brings welcome contrast to summer dishes. Use it raw for crunch, or grill it to mellow the flavour. Combine radicchio with citrus, nuts or grains for salads that feel instantly restaurant-worthy.
Baby marrow and patty pans
Light, tender and versatile, baby marrows shine when grilled, sautéed or ribboned into salads. Patty pans – with their delicate, nutty flavour- are lovely roasted or braaied. If yours are losing crispness, turn them into fritters, soup or veggie noodles.
Asparagus
Asparagus thrives in the warm months and is a dream to cook. Grill it for salads, roast it with lemon, or serve as a simple side with butter and herbs. It’s an easy way to elevate a quick weeknight dinner or festive table spread.
Artichokes
A short-season treat, artichokes are best enjoyed simply. Steam them and serve with lemon, roast them for a nutty flavour, or fold them into pastas and antipasto platters. Choose firm, tightly closed buds for the best results.
A season made for sharing
Summer’s produce is all about freshness and ease. Think al fresco meals, colourful salads, chilled plates and grilled vegetables.
Whether you’re trying new ingredients or returning to family favourites, this is the perfect time to let seasonal fruit and veg shine. Gather your favourite people, set the table outside and celebrate the flavours of the warmest months.
ALSO SEE: SEASONAL FRUIT AND VEGETABLE CHART FOR SOUTH AFRICA
