In season: June to November
The benefits: The deep-hued root vegetable contains phytonutrients such as the pigment betacyanin and are high in fibre and beta-carotene. Beets are prized as being a good source of folate, which helps to guard against birth defects, colon cancer and osteoporosis.
Try this recipe: Easy Beet and Strawberry Smoothie
In season: August to October
The benefits: The aubergine is a high-tryptophan food, an essential amino acid that helps to regulate appetite, improves sleep quality, and elevates your mood. Eggplants are also good for cardiovascular health as they help to improve blood flow in the blood vessels. Even the skin of the eggplant is good for you-it’s loaded with nasunin, a potent antioxidant that has been shown to protect cell membranes from damage as well as inhibit the spread of cancer.
Try this recipe: Baked Eggplant with Yogurt
In season: July to September
The benefits: Though tiny, the benefits of the blueberry are enormous. Blueberries are high in anthocyanins, the antioxidant pigments that give blueberries their deep rich colour. Anthocyanins and other phytonutrients contained in blueberries help to fight anti-inflammatory issues, help improve brain function, enhance mood, and help combat cancer cells.
Try this recipe: Blueberry Popovers with Berry Salad