Fresh produce tastes much better when in season and there’s plenty to choose from, even in the winter months. Here’s our list of our top five winter fruit and veg!
What’s in season: Winter fruit and veg
With the short days and terrible weather, January and February are often dull and grey. But when it comes to produce, the winter months don’t have to be boring. There’s such a wide variety of seasonal produce, meaning it is possible to inject some colour into your cooking.
Although available all year round, Bramley Apples are at their best from December until March. Considered by many to be the best cooking apple of all, Bramley Apples are delicious in crumbles, apple upside down cake, homemade apple sauce and even stews.
For a twist on the classic combination of pork and apple, try layering slices of apple on a shoulder of pork and cook slowly in a low temperature oven for a wonderfully succulent piece of meat infused with the flavour of apples.
Swede is often confused with turnip, as they are both root vegetables and members of the cabbage family. In season from mid-October to late February, Swede has a round shape and a purple-green skin, unlike the creamy-white turnip.
With a yellowy-orange flesh that’s sweet and earthy, Swede is delicious when boiled and then mashed with a knob of butter and a dash of salt and pepper. The perfect side to any winter roast dinner!
Often found at the bottom of our Christmas stockings, clementines are the smallest and sweetest variety of tangerines. In season from November until February, this sweet and tangy fruit is delicious eaten on its own or perhaps dipped in melted chocolate for an indulgent snack. Or, grate the zest and add to sauces, homemade salad dressings and marinades for a tasty alternative to oranges.
Parsnips are usually only harvested after they have been exposed to the first of the winter frosts, so are at their tastiest at this time of year. They have an earthy but sweet flavour, making them the ideal winter vegetable.
Great used in hearty winter casseroles or stews, you can also create tasty dishes where parsnips are the star of the show. Try layering blanched parsnips onto a rolled out sheet of puff pastry (leaving a 1cm border around the edges) and drizzle with maple syrup or honey for a mouth-watering savoury tarte tatin.
The first crop of rhubarb, which tastes the best in January and early February, is grown under pots, hence the name ‘forced rhubarb’. With its characteristic tart flavour, rhubarb is treated as fruit though it is actually a vegetable.
Too tart to be eaten raw, make sure you cook the rhubarb with plenty of sugar. It also goes well with apples, so why not whip up a rhubarb and apple crumble, with a sprinkle of cinnamon on top, for a tasty dessert?
Other winter fruit and veg to try this month: cabbage, cauliflower, grapefruit, Jerusalem artichoke, lemon, pear, and sweet potato.
What’s your favourite winter fruit and veg? Let us know below!
Images: Featured image via Skånska Matupplevelser