Jam on toast may not sound all that healthy, but it can be. Whiz 250g of Goulburn Valley fruits (we love Goulburn Valley Plums) with a few tablespoons of coconut or maple syrup in a blender or food processor. Transfer to sterilised jars, add a third of a cup of chia seeds and mix well. Refrigerate for at least one hour and you have an omega-3 loaded jam for everyday indulging.

Suffering from brekkie fatigue? Swap your morning muesli for a smoothie bowl and load up on your daily serve of fruit at the same time. The best thing about smoothie bowls is that you can experiment with flavours. Try a tropical green smoothie bowl by blitzing kale, frozen banana, Goulburn Valley Mangoes in Coconut Water, chia seeds and ice cubes together in a blender or food processor. Then, top with granola, coconut flakes, nuts and more mango.

Want something different to avo toast every day? Mix things up by toasting sourdough slices, spreading with ricotta, and topping with slices of Goulburn Valley Peaches in Coconut Water, or Apricots Fridge Pack. Then, add a sprinkle of whatever nuts you have at home, some fresh mint sprigs, and a drizzle of agave syrup or honey.

These are healthy desserts or snacks that you can make ahead of time and then pull out at the last minute while claiming domestic god/dess glory. Blend fresh watermelon, berries, coconut milk, honey and Goulburn Valley Fruit Salad. Transfer to a baking dish, spreading the mixture out evenly. Freeze uncovered, breaking up any icy lumps with a fork every hour for four hours until you have a powdery mound of bright red snow.

Without the right care, a bowl of oats can become a miserable, mono-textural morning prospect. Add interest by poaching Goulburn Valley Pears in Juice with cinnamon, nutmeg and cloves the night before. Then, warm up the fruit before use and add to your oats with a sprinkle of toasted nuts. The poached fruit will keep for up to three days in an airtight container.

Wholesome spins on nostalgic favourites are always a winner. Toss Goulburn Valley Peaches in Coconut Water with lemon juice and honey and bake until soft. On another tray, toast mixed nuts and shredded coconut until golden. Serve with the baked peaches and chilled coconut cream or yoghurt for a light, protein-rich riff on the classic.

Fruit is a great addition to salads, often adding a hit of sweetness to balance out any acidity in the dressing. Try tossing sliced strawberries, Goulburn Valley Mangoes in Coconut Water, mixed leaves, crumbled goat’s cheese and any fresh herbs you have lying around for a fast side to your favourite meaty main. For more head to discovergoulburnvalley.com