Lusciously juicy cherries conjure the flavours of summer picnics and Christmas feasts.

These plump ruby red gems are in fact not a berry as they are commonly known, but a stone fruit. Cherries are a good source of free radical fighting antioxidants and dietary fibre.

Eating cherries fresh is the best way to make the most of its nutrient contents, but be sure to remove the stone with a cherry pitter or knife before mixing into a dish.

Cherries add a delicious sweet sour flavour to desserts such as cakes, muffins, tarts, pies and danishes. Adding chocolate to the equation is always an unbeatable combination, proven by the classic black forest cake and cherry ripe. For a sweet treat, dip pitted cherries in dark chocolate and cool in the fridge until the chocolate is set. Sour cherries can also be used in savoury dishes, working particularly well in sauces to accompany duck or pork.

We adore this Ruby Cabernet & Cherry Jelly by Maggie Beer- a perfect recipe to keep for Christmas, if you can wait that long!

Snow Peas

Nothing says spring like snow peas and they are oh so very versatile because you can use every part of the sweet pea plant. This tasty treat is also a great source of dietary fibre, protein and vitamin C.

The flat, crisp pods house small sweet tasting peas that add a burst of fresh green flavour to any dish. Snow pea pods can be eaten fresh, sautéed, or steamed, making them perfect for a healthy snack, or in salads, stir-fries, curries, risottos and pastas.

Snow pea leaves, curly tendrils and delicate flowers make a beautiful decorative addition to salads and garnishes. These can be a little trickier to find in the supermarket, so the best way to get your hands on them is to grow them yourself! Snow peas are one of the easier veges to grow and don’t take up too much room in the garden. For tips on starting your own vege patch this Spring, click here.

Sweet Corn

An excellent source of dietary fibre and a good source of potassium, golden sweet corn is an easy and healthy addition to your summer menu.

The milky sweet kernels can be boiled or steamed for a subtle flavour, or try grilling on the BBQ to bring out a smoky sweet flavour.

To store sweet corn, leave them in their husks and place in a plastic bag in the fridge for up to two days. When you are ready to cook, remove the husks and silks. If the recipe calls for it, you can also easily remove the kernels by steading the cob with a corn-cob holder and using a knife to cut down the length of the corn.

Versatile corn can be enjoyed simply on the cob, smothered in chili, butter and coriander for a tasty snack or side. Mix it into corn fritters for a filling breakfast, or a classic chicken and sweet corn soup. Grilled kernels are also a great addition to salsa and Mexican dishes such as tacos and nachos.