Menu
The four seasonal changes in nature create different  natural environments for the growth of ingredients which tie in with the seasonal climate and needs.  Such favourable natural conditions are conducive to the growth of crops, seafood and livestock both in terms of yield and quality.    The seasonal ingredients are fresh and nutritious, and their abundant supply in the market brings down the price.  Crops planted in such suitable natural environment have fewer insect pests  and less pesticides, and are safer for human consumption.

The human body also changes in response to the natural seasonal variation, and our daily diet should correspond to the season.  Spring is full of vitality so it is best to eat fresh and nourishing vegetables.  Summer is hot and rainy when it is best to have  melons to beat the heat.   Autumn is dry and we should eat food which can moisturize our lungs.  Winter is cold and it is best to eat ingredients which can keep us warm.  We should eat according to the changes in season, and have food which is both tasty and healthy.

Monthly seasonal fruits and vegetables

January:
Tomatocarrot, white radish, tientsin pakchoispinacheggplantChinese kale, flowering Chinese cabbage, Indian lettuce, watercresscelerybroccoli, pea shoot, snow pea, taro, chayote

February:
Tomato, carrot, tientsin pakchoi, spinach, eggplant, Chinese kale, flowering Chinese cabbage, Indian lettuce, watercress, celery, broccoli, pea shoot, snow pea, taro

March:
Tomato, carrot, spinach, eggplant, Chinese kale, flowering Chinese cabbage, Indian lettuce, watercress, celery, broccoli, pea shoot, snow peawhite gourdsweet potato, strawberry

April:
Tomato, carrot, spinach, eggplant, Chinese kale, flowering Chinese cabbage, water spinach, amaranth, Indian lettuce, watercress, celery, pea shoot, snow pea, bitter-gourd, chayote, white gourd, sweet potato, strawberry, dragon fruit  

May:
Tomato, eggplant, water spinach, amaranth, Indian lettuce, yard-long bean, bitter-gourdpumpkinhairy gourd, loofah, papaya, chayote, winter melon, strawberry, dragon fruit, cherry, kiwi, mango, honeydew, durian

June:
Tomato, eggplant, water spinach, amaranth, yard-long bean, bitter-gourd, pumpkinHairy gourd, loofah, papaya, chayote, winter melon, strawberry, dragon fruit, cherry, kiwi, mango, honeydew, durian, watermelon

July:
Eggplant, water spinach, amaranth, yard-long bean, bitter-gourd, pumpkin, hairy gourd, loofah, papaya, chayote, winter melon, strawberrydragon fruitcherrykiwimangohoneydewdurianwatermelon, hami melon, pineapplecorn

August:
Eggplant, water spinachamaranthyard-long beanbitter-gourdpumpkinhairy gourd, loofah,papayachayotewinter melon, strawberrydragon fruitcherrykiwimangohoneydewdurianwatermelonhami melonpineapplecorn
, sweet potatoginger, longan, pear

September:
Water spinach, amaranth, watercressyard-long beanbitter-gourdpumpkinhairy gourd, loofah, papayawinter melonflowering Chinese cabbagedragon fruitcherrykiwimangohoneydewdurianwatermelonhami melonpineapplecorn sweet potatogingerpotato, pear, persimmon

October:
Amaranth, watercress, white radish, arrowroot, lotus root, bitter-gourdpumpkinhairy gourd, loofah, Chinese kale,  flowering Chinese cabbage Indian lettucedragon fruitpineapplecornsweet potatogingerpotatoonionchestnutpearpersimmon

November:
Tomato, watercresscelerybroccoli, spinach, white radisharrowrootlotus rootChinese kale,  flowering Chinese cabbageTientsin pakchoi, Indian lettuce, pea shoot, chayote, corn, ginger, onion, pear, persimmon, taro

December:
Tomato, eggplant, watercresscelerybroccoli, spinach, carrots, white radisharrowrootlotus rootChinese kale,  flowering Chinese cabbage,Tientsin pakchoi, Indian lettuce, pea shoot, chayote, corngingeronion,taro

For whole year:
Orange, apple, bananalemon, grapefruit, grape, scalliongarlic

For more information on seasonal ingredients, please refer to the following webpage and database:

Crop Harvest Schedule (Kadoorie Farm & Botanic Garden) 
Hong Kong SME Common Food Specifications Database (Hong Kong Restaurant Management Association)
 
Recipes