Grapes are actually berries.  A healthy choice for one of your daily fruits, green grapes are low in calories, contain zero grams of fat and pack a nutritional punch.  Their unique texture coupled with their sweet but tart flavour makes it a favourite for many.

This juicy tasty fruit can be eaten raw or used to make juice, jelly, jam, vinegar, oils, raisins and wines.

Eat them alone or add them to salads, smoothies, cereals or make a sweet salsa with grapes, onion and lime!

Barry’s tip: Freeze whole grapes for a cool treat on a hot day!

Blueberries are bursting with antioxidants and are believed to have the highest amount of antioxidants among common fruits. They can help in lowering cholesterol, blood pressure as well as fight diabetes and prevent heart diseases.

Kale is a superfood packed full of nutrients and fibers. Its strong, earthy tasting leaves are commonly served cooked. Try roasting or deep-frying them for a crunchy snack!

Red onion is rich in nutrients and is an indispensable vegetable in many recipes. It can promote digestion, help lower blood pressure and blood lipids.

Sebago potatoes are considered an all rounder potato type and are one of the most widely used varieties potatoes.  High in nutrients and almost fat free they have a floury texture, which fries and roasts well but might fall apart when boiled.

Store in a dry, dark place.  A cool temperature is best, but avoid storing them in the fridge.

Barry’s tips: These all-purpose potatoes can be used in any way you wish.  Baked, fried, mashed, grilled, boiled and added to any stew or casserole.

The Swiss brown mushrooms come from the same portebello family as the white button mushrooms. They were the original variety of mushroom and were stronger in flavour.

Not widely known facts about mushrooms include their cancer fighting capabilities and ability to prevent diabetes.

They can be eaten raw or used in a wide variety of dishes including pasta, soups and stews.

Cacao (pronounced ka-kow) Powder is made using finely milled cacao nibs. It is a source of magnesium, protein, dietary fibre, calcium, iron and potassium.

Beetroot contains plenty of vitamins and minerals vital to the immune system, bones and nervous system. It also contains folate, vital to healthy pregnancies by reducing the risk of birth defects. The beetroot’s sweet taste reflects their high sugar content – indeed, beets are a primary raw material in the production of refined sugar. Raw beetroot has a crunchy texture and turns soft and buttery when cooked.

Beetroot’s sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.

Purple cauliflower is a heritage variety that comes from either Italy or South Africa. It has a milder, sweeter, nuttier taste than its white counterpart.

The purple cauliflower is rich in vitamins and fiber which are vital to healing wounds and boosting the immune system. It also contains high levels of cancer-fighting compounds.

The purple cauliflower can be eaten raw or cooked together with garlic or balsamic vinegar. Its vibrant purple adds a touch of colour to an otherwise all-green salad.

Blueberries are bursting with antioxidants and are believed to have the highest amount of antioxidants among common fruits. They can help in lowering cholesterol, blood pressure as well as fight diabetes and prevent heart diseases.

Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients – – all good for vision, skin, bones, blood, immune system, heart and muscles!

Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.

Barry’s tips: Use it in stews, wraps, salads, soups, casseroles and more! Or mix with Red Cabbage to have a good balance of vitamins and nutrients.

Ruby grapefruits are bursting with antioxidant-rich vitamins such as C and A and a great source of dietary fiber.  The tart and tangy red-fleshed grapefruit has an underlying sweetness that makes it a great addition to your breakfast table or your juices.  Juicy and thin-skinned, it is easy to enjoy with little preparation needed.

Juice it, eat it raw with a little bit of sugar or dice it and add it to your salads!

Gold Sweet Potato has a sweeter taste than the other versions in its family. It has a soft, smooth texture to compliment its delicate sweet taste.

As versatile as the others in its family, it can be enjoyed in many ways. Make wedges, chips, mash or roast it.

Looking for a sweet fruit to use with any deserts, in jams or just for a sweet treat in and off itself?  Our sugar plums are sweeter than the common plums!

These stone fruits can also be a great addition to a breakfast. Add it to your yoghurt or cereal!

A popular herb used in Mediterranean dishes and regarded as a symbol of happiness by ancient Greeks and Romans.

Its cancer-fighting and immune-boosting medicinal properties are derived from its rich stores of vitamins – A,C,E and K – and minerals iron and magnesium.

Oregano is a common ingredient in Italian cuisines and starters such as salads. Adding Oregano to meat reduces toxic compounds formed during the cooking process.

Brew it as a herbal tonic drink or mix the leaves into a raw salad, though lightly bitter (to the like of Rockets), this dandelion plant has many great benefits particularly supporting liver health and aid digestion.

High in calcium and iron content, including minerals potassium, magnesium, folic acid and Vitamins (C, A, K), Dandelion is also great to add to stir-fry or into soup. Being antioxidant, it helps to remove damaging free radicals in the body.