The easiest way to make a nutritious meal is to focus on colour

Pile your plate high with a rainbow of colourful vegetables, followed up with loads of fruit, and you'll end up eating an array of nutrients without even trying. Fill your basket at Choithrams.com with the freshest veggies and brightest fruits and the road to healthy will be simple.

Here's our quick guide to a few options for your five-a-day.

The kiwi

The best way to truly appreciate a kiwi fruit is to experiment with the fruit. Toss some kiwi in a tart, spruce up a fruit salad, or sip it in a smoothie and the little green superfood will surely surprise you.

Very high in vitamin C, kiwi fruit is far better eaten raw, especially as cooking it destroys the vitamin content and the green colour.

The enzymes it contains makes it good for tenderising meat, but they'll also cause milk to curdle and will prevent gelatine and aspic from setting, so don't attempt kiwi ice cream or jelly.

The carrot

The satisfying crunch of a raw carrot is a wonderful thing. Either dressed up with dip or snacked on without adornment, they're as commonplace as they are essential, not to mention delicious.

The orange sticks are one of those curious, superbly versatile vegetables that work brilliantly both in sweet and savoury dishes. From carrot cake, with its moist texture and warming spices to soups and salads, the carrot can be a match made in heaven.

Carrots glazed with balsamic vinegar have both a sweet and sour punch as the balsamic mingles with the caramel notes of brown sugar. Yum.

The banana

We typically associate bananas with sweet dishes, but the humble banana is as versatile as a fruit can be. They make both sweet and savoury dishes shine and are used here wonderfully with dim sum wraps.

Whether combined with zucchini or as an ingredient in a curry, there are plenty of ways to prepare bananas differently so try and get creative.

It’s also not a bad thing to stick to what you know, because who doesn’t enjoy the classic banana split or the occasional fluffy banana bread?

The sweetcorn

Sweetcorn is surprisingly versatile. Once it is off the cob you can add it raw to salads, chunky soups and stews, or sauté it in a pan with a little butter. Forget what it looks like, the taste is simply fantastic.

Corn, just like fresh peas, does need to be fresh - the more time elapsed since its picking, the tougher and less sweet it becomes. Luckily buying in the can keeps all that fab freshness locked in for all to enjoy the minute the can is popped.

If cooking with corn in a serious way is new to you, classic Asian wraps and soups feature sweetcorn as a regular and prawns go well with the yellow stuff too.