There’s no need to go out and buy all of these ingredients, but it’s to get an idea of the foods to stock most regularly in your fridge and pantry.
Fruit:
Organic fruit is always advisable, especially when buying known pesticide-sprayed fruits like apples, strawberries and grapes. If it’s not possible to buy organic, then always wash fruit well before eating:
Berries and grapes: Blackberries, blueberries, cherries, strawberries, gooseberries, raspberries, loganberries, blackcurrants, red currants, green, red and purple grapes
Stoned and seeded fruits: Plums, nectarines, peaches, apricots, apples, pears, figs
Tropical and sweet fruits: Lychees, passion fruit, bananas, pineapple, mango, papaya, honeydew and cantaloupe melon, watermelon, persimmon, dragon fruit
Citrus fruits: Oranges, satsumas, grapefruit, lemons, limes.
Vegetables:
Our fridge should be bursting with an array of colourful veggies. Some of the best options include:
Greens: Baby spinach, Kale, lettuce, beet greens, collard greens, cucumber, courgette, asparagus, chicory, rocket, parsley, coriander, lettuce, Swiss chard
Cruciferous Vegetables: Cabbage, broccoli, cauliflower, Brussels sprouts
Starchy and Root Vegetables: Butternut squash, sweet potato, pumpkin, carrots, turnips, parsnips, onion, spring onion, beetroot, leek, Jerusalem artichoke
Nightshade Vegetables: Tomatoes, aubergine, peppers, potato
Fatty vegetables: Avocado, olives
Sea Vegetables: Nori sheets and flakes, kombu, dulse, wakame