Fill your trolley with nature’s finest offerings—vibrant fruits, crisp vegetables and leafy greens, all sourced for peak flavour and quality at Sainsbury’s UK.
Overview
Sainsbury’s Fresh Produce department brings together a diverse selection of seasonal and staple items, from everyday apples and carrots to exotic mangoes and heritage tomatoes. Whether you’re planning a hearty winter stew, a light summer salad or simply seeking to boost your five-a-day, this guide will help you choose, store and enjoy your produce to perfection.
Fruit
Popular Varieties
- British Apples – Braeburn for balanced sweetness and acidity; Gala for a gentle, floral flavour; Cox’s Orange Pippin for aromatic depth.
- Bananas – Sustainably sourced Cavendish bananas, perfect for smoothies, cereal and baking.
- Citrus – Navel oranges, blood oranges and lemons; Valencia oranges for juicing; limes for zesty dressings.
- Berries – Strawberries and raspberries in summer; blueberries and blackberries year-round in punnets.
- Stone Fruit – Peaches, nectarines and plums at their best in late summer, offering juicy sweetness and vibrant colour.
Serving Suggestions
- Slice apples and pears into lunchboxes or serve with a smear of peanut butter for a quick snack.
- Layer berries, yoghurt and granola in a glass for a simple breakfast parfait.
- Zest and juice citrus fruits to brighten marinades, dressings and cocktails.
Vegetables
Popular Varieties
- Root Vegetables – Carrots (chantenay, heritage and baby), parsnips and beetroots for roasting or mashing.
- Potatoes – Maris Piper for chips, Maris Peer for mash and Desiree for bakes.
- Alliums – White, red and shallot onions; garlic bulbs and spring onions for aromatic foundations.
- Peppers – Red, yellow and green bell peppers; chilli peppers for a spicy kick.
- Cruciferous – Broccoli florets, cauliflower steaks and Brussels sprouts for seasonal roasts.
Serving Suggestions
- Roast carrots, parsnips and beetroot with thyme and olive oil for a colourful side.
- Steam broccoli and toss with lemon zest and toasted almonds.
- Fry sliced peppers and onions as a fajita filling or stir into omelettes.
Salad Leaves & Herbs
Popular Varieties
- Mixed Leaf – peppery rocket, crisp oakleaf and tender baby spinach in salad bags.
- Iceberg & Little Gem – crunch and mild flavour, perfect for wedges or burgers.
- Herbs – fresh parsley, coriander, mint and basil in pots or bunches.
Serving Suggestions
- Build a leafy salad with mixed leaves, avocado, cherry tomatoes and a balsamic drizzle.
- Garnish soups, risottos and curries with chopped herbs to add brightness.
- Use basil leaves in Caprese salads with mozzarella and fresh tomatoes.
Exotic & Speciality Produce
Popular Varieties
- Avocados – Hass and Fuerte varieties at different stages of ripeness.
- Mangoes & Pineapples – Alphonso mangoes for sweetness; British-grown pineapple spears in cans.
- Edible Flowers & Microgreens – add visual flair and delicate flavour to salads and desserts.
- Artichokes & Asparagus – tender stems in spring, offering a sophisticated side dish.
- Butternut & Spaghetti Squash – versatile winter squash for soups and pasta substitutes.
Serving Suggestions
- Mash ripe avocado with lime juice, chilli flakes and sea salt for guacamole.
- Grill asparagus spears with a drizzle of olive oil and a squeeze of lemon.
- Roast cubes of butternut squash with cumin and coriander seeds for a warming salad.
Seasonal Picks
- Spring – young broad beans, tender new potatoes and purple sprouting broccoli.
- Summer – raspberries, cherries, courgettes and heritage tomatoes at their sweetest.
- Autumn – apples for pies, pumpkins for roasting and kale for hearty stews.
- Winter – clementines, parsnips, Brussels sprouts and chestnuts for Christmas feasts.
Buying Guide & Storage Tips
- Check ripeness – for soft-skinned fruits like peaches and avocados, give a gentle squeeze; skip any with bruises or overly firm flesh.
- Inspect leaves – leafy greens should be crisp and free from sliminess; avoid wilted or yellowing leaves.
- Store correctly – refrigerate berries, salad bags and tender herbs; keep potatoes, onions and squash in a cool, dark pantry.
- Use simple containers – transfer prewashed leaves to an airtight tub with a paper towel to absorb excess moisture.
- Plan your week – buy in smaller quantities more often to reduce waste and preserve freshness.
Recipe Inspiration
- Summer Tomato & Basil Bruschetta – top toasted sourdough slices with chopped heritage tomatoes, garlic, basil and a drizzle of extra-virgin olive oil.
- Root Veg & Lentil Dhal – simmer red lentils with roasted carrots, parsnips and a blend of warming spices for a vegan delight.
- Warm Berry Crumble – mix raspberries and blackberries with a touch of sugar and lemon juice, then cover with an oat-studded crumble topping and bake.
- Courgette Noodles with Pesto – spiralise courgettes and toss with fresh basil pesto, cherry tomatoes and toasted pine nuts.
Frequently Asked Questions
How long do berries keep?
Fresh berries last 2–3 days in the fridge; avoid washing until just before eating to prevent spoilage.
Can I freeze vegetables?
Most vegetables freeze well if blanched first—broccoli, peas and beans retain colour and texture when blanched for 1–2 minutes and frozen in airtight bags.
What’s the best way to ripen avocados?
Store unripe avocados at room temperature in a paper bag with a banana or apple; check daily until slightly soft to the touch.
Are salad bags washed and ready to eat?
Yes—prewashed and ready to serve, but always give a quick sniff before use and store in a cool part of the fridge.