What's in season: spring

Artichokes

Globe artichokes can look intimidating to cook with but are surprisingly simple to use. Look for small to medium sized artichokes that are firm, even coloured and feel heavy for their size. Pair boiled artichokes with your choice of dipping sauce, stuff them and bake them in the oven or marinate them for best effect.

Blueberries

Blueberries are one of nature's real super foods, and each tiny berry is packed with vitamin C, dietary fibre and anti-oxidants to keep you in good shape. Choose firm, plump looking berries that show no sign of damage.

Broad beans

These have the shortest season of all beans so don't let their season pass you by. Choose small beans and cook them until they are just done to avoid losing their natural sweetness.

Broccoli and broccolini

Another one of nature's super foods, this vibrant green vegetable is ideal in a range of dishes, from Asian-inspired stir-fries to Italian vegetable bakes. Look for broccoli with tight, compact heads and a deep green colour. Take care not to overcook broccoli as it easily become waterlogged and bitter.

Mangos

Mango season has now arrived, so keep a look out for these heavenly scented fruit in your local market. Opt for unblemished fruit that has a little 'give' near the stem and store them at room temperature for up to 3–4 days.

Passionfruit

In Australia there are two varieties on offer, the purple passionfruit which has sweet pulp and is ideal for desserts and the large Panama which has a tart pulp and makes a refreshing juice.

Peas

Choose from a plethora of pea varieties: snow peas, sugar snap peas or the garden variety, but whatever you do don't miss out on indulging in this season delicacy. All peas are best boiled briefly, drained and served hot. They are an excellent accompaniment to grilled meat.

Pineapple

When choosing a pineapple, opt for firm, heavy fruit with vibrant coloured spikes. Don't just think of pineapple as an ingredient in desserts, as this tropical fruit is packed with an enzyme that breaks down protein, allowing all types of meat to tenderise.

Spinach

All varieties of spinach are now at their best, so add this vitamin-packed green to your spring salads. If you choose baby spinach, look for bright green leaves that show no sign of decay, as baby spinach can be easily bruised.

Sweet corn

Take one bight of sweet corn and your tastebuds know that warm weather is on the way. When buying look for firm, even coloured cobs with green husks and white, silky threads. Sweet corn will start converting its natural sugars to starch as soon as it's picked, so try and use it the day you buy it.

Watermelon

Originally from southern Africa, watermelons are one of the most popular types of melon and a good source of vitamin C and beta carotene. When choosing a whole melon, give it a good tap and choose one that sounds hollow.

Zucchinis and zucchini flowers

Buy zucchinis in yellow, green or white and add them to stir-fires, bakes, stews and soups. Now is also the best time to enjoy zucchini flowers, so don't miss stuffing them, frying them or baking them for an impressive entre at your next dinner party. Choose small sized and firm zucchinis with no bright unmarked skin to ensure they're at their best.