There’s something special about this season – the slower pace, the cosy meals, the comfort of warm layers and hot drinks. And while the temperatures drop, the country offers a mixed bag of winter weather: the Western Cape sees rainy days, Gauteng wakes to frosty mornings and crisp, clear afternoons, and in KwaZulu-Natal, you can still wear flip-flops and sneak in a surf between meals.

But no matter where you are, winter brings a delicious shift in what’s fresh and in season. From zesty citrus and creamy avocados to hearty leeks and parsnips, this is the time for bold flavours and satisfying textures. Here are the fresh fruit and vegetables we're adding to our trolleys and a few ideas to help you make the most of them.

Winter fruit

Citrus

Winter is when citrus is at its most vibrant. The cooler temperatures help concentrate the sugars and acids, making oranges, lemons, limes, grapefruit and naartjies taste extra zesty and sweet. Their bright flavour and colour are a welcome contrast to the season’s greyer days. Use them to freshen up salads, bakes or marinades, or go bold with something like a wintry orange garlic salad, where the sharp citrus beautifully plays off savoury, punchy flavours.

orange garlic salad recipe

Avocados

Avocados reach their peak in winter, with both green-skinned and Hass varieties available at Woolworths. Green-skinned avocados are smooth and firm, while Hass avocados are smaller, with pebbly skin that turns dark when ripe. Not sure when they're ready? Cup the avo in your hand, then give it a gentle squeeze using your thumb. Avocados’ rich, creamy texture makes them perfect for anything from breakfast to dinner. Try them in a simple soya avocado salad for a satisfying, umami-packed dish that allows the avo to shine.

soya avocado salad recipe

Cape gooseberries

These sweet-tart golden berries are little bursts of sunshine tucked in delicate husks. In winter, their fresh, zingy and slightly floral flavour stands out. They're perfect for lifting rich dishes or starring in a dessert. If you’re entertaining, a Champagne jelly with gooseberries makes an elegant, lightly boozy finale that’s as pretty as it is delicious.

champagne jelly with gooseberries recipe

Persimmons (Sharon fruit)

With their glossy skin and soft, honeyed flesh, persimmons are one of winter’s more surprising pleasures. The Sharon fruit variety is non-astringent, so you can eat it while it's still firm for a crisp bite, or let it ripen to a luscious, jelly-like texture. Their natural sweetness holds up well to heat – think roasting, baking, or even frying. A fun way to use them? Try tempura persimmon with lemongrass syrup. It’s a warm treat with a citrusy twist.

tempura persimmon recipe

Winter vegetables

Brussels sprouts and cabbage

Brassicas thrive in winter, and Brussels sprouts and cabbage are some of the season’s best. The chill softens their sharpness and brings out a natural sweetness, making them ideal for roasting, braising or shredding raw into slaws. Sprouts have a dense, nutty flavour when roasted, while cabbage (whether green, Savoy or red) adds texture and colour to everything from soups to stir-fries. Try roast Brussels sprouts with mint butter for a twist that’s both fresh and comforting.

roast Brussels sprouts recipe

Leeks

Grown slowly through winter, leeks become sweet, tender and mild with a soft, almost buttery texture when cooked. They’re a natural choice for winter dishes that call for a gentler allium than onions. Use them in quiches, pasta sauces or tucked into bakes. For something simple but full of flavour, try poached leeks with creamy asparagus sauce – elegant, delicate and deeply satisfying.

poached leeks recipe

Parsnips

As temperatures drop, parsnip starches convert to sugars, giving them a caramel-like sweetness and earthy richness. Roasting brings out their golden, nutty crunch, but they’re just as brilliant in smooth, comforting soups. For a side with texture and complexity, go for crispy parsnips with maple syrup and Parmesan.

crispy parsnips recipe

Cauliflower

Cauliflower is a winter favourite for good reason. As a member of the brassica family, it holds up beautifully in cool conditions, forming dense white heads with a subtle, nutty flavour. Its neutral base means it soaks up spices and sauces well, whether you’re roasting, blending or baking it. A dish like roast cauliflower with stuffing turns this humble veg into a hearty, satisfying centrepiece.

roast cauliflower with stuffing recipe

Fennel

When harvested in winter, fennel is crisp, sweet and slightly herbaceous, with a delicate anise flavour that mellows beautifully when cooked. The bulb’s pale layers soften into a silky texture with slow braising, while the feathery fronds can be used like herbs. Braised fennel makes a simple yet flavourful side, especially when paired with citrus, chicken or fish.

braised fennel recipe

Potatoes

Potatoes grown in winter are especially good for roasting, boiling or smashing. They develop a dense, fluffy texture and earthy flavour, making them a reliable base for hearty meals. Waxy or floury, they all shine with the right treatment. For the ultimate Sunday roast side, try smashed potatoes with capers and olives – salty, crispy, and packed with personality.

smashed potatoes recipe

Winter might bring shorter days and colder nights, but it also offers some of the most flavourful, nourishing produce of the year. From sweet citrus and buttery avocados to hearty root veg and leafy brassicas, these cold-weather heroes are all about comfort, depth and colour in the kitchen.

At Woolworths, much of this produce is grown in partnership with farmers who follow the principles of Farming for the Future – a sustainability initiative focused on soil health, water efficiency and long-term food security. That means what’s good for your plate is also good for the planet.