How to actually have a sustainable ‘Guava Girl Summer’ with tips from our nutritionist

As fresh food is becoming commercialised to a luxury in the wellness sphere, we want to see how we can incorporate different produce into our diets in a sustainable, budget-friendly way. 

This week at balance, we looked at what a ‘Guava Girl Summer’ is. The new beauty trend, which has a rich history of other fruit and vegetable predecessors, has taken over this season with fresh and tangy pink shades inspired by the guava fruit. But it is much more than just a superficial fashion trend, as the internet has posed the ‘Guava Girl’ as a lifestyle. 

Glowing skin from tropical holidays, fruit platters by the pool, and trying new flavours like guava in papaya at your local smoothie shop – these are just a few ‘Guava Girl’ traits. With this comes fresh activities like attending farmers markets to get your fruit fix, or perhaps catching up with friends after pilates over a juice. And whilst all this sounds rather pleasant, some users are worried about what this trend could now represent. 

It has been suggested that the ‘Guava Girl’ lifestyle (grown from ‘Tomato Girl’ and ‘Cherry Girl’) is getting more exclusive. This season’s choice of fruit to represent what we should be consuming this season is rather niche, and has to be imported to the UK to go in our skincare and scents. So why aren’t we opting for readily available natural produce we can grow ourselves? It’s much more sustainable, and quite frankly, budget-friendly. Watercress Girl Summer, anyone? 

Here, we speak to our nutritional lifestyle expert Marta Decarli to see how we can actually be on trend with a sustainable and considered approach to our consumption of fresh produce this summer… 

Why is fresh produce, like fruit and vegetables, important?
Marta Decarli: Fruit and vegetables are nutritional powerhouses. They're packed with fibre, vitamins, minerals, and antioxidants that support everything from digestion and energy levels to heart health and hormone balance. The fibre in them helps regulate blood sugar, keeps us full, and supports a healthy gut, which we now know is closely linked to mood and immunity too. Eating a variety of colourful produce gives your body the best mix of nutrients it needs to thrive.

More importantly, opting for seasonal and local produce whenever possible has added benefits. Seasonal fruit and veg are harvested at their peak, meaning they’re fresher, often more nutritious, and usually better tasting. Locally grown options haven’t travelled as far, which reduces their carbon footprint and supports nearby farmers. In short, fresh, seasonal, and local produce helps us feel better, move better, and live in a way that supports both our health and the health of the planet.

Why do you think there has been a rise in people going to farmers' markets and more expensive luxury grocery stores for their fresh food picks?
MD: People are becoming more conscious of where their food comes from, how it’s grown, and what’s in it. Farmers’ markets often offer seasonal, locally grown produce that hasn’t travelled thousands of miles — so it's fresher and often tastier. The experience also feels more personal and community-based, which many of us are craving after years of fast, faceless convenience. Luxury stores appeal to those seeking organic or sustainably farmed options, even if it comes at a premium. It’s less about luxury and more about values. When investing in buying from such stores, we are also encouraged to think more about how we consume more consciously, waste less and only buy what we intend to eat. 

How do you get your fresh produce?
MD: I try to keep it practical and balanced. I’ll do my weekly vegetable shop at a local farmers market on Sundays, but I also make good use of supermarkets when it comes to fruit, mostly because it's harder to find a variety of fruit grown in the UK. I also rely on frozen veg and fruit when life gets busy — they’re just as nutritious, often cheaper, and last much longer. 

If someone were on a budget, how would you recommend they get their fresh produce?
MD: Start with what's in season — it’s usually cheaper and at its best. Supermarket own-brand or frozen options are brilliant, budget-friendly choices. Always check that the produce was harvested in season and frozen immediately. Many communities now offer veg box schemes or community-supported agriculture (CSA) at lower costs, which is worth looking into if you're on a budget and want to support local growers too.

What are some ways you make your fruit and veg last longer?
MD: Freeze leftovers: Bananas, berries, spinach, and even chopped onions or peppers freeze beautifully and are perfect for smoothies, soups, or sauces.
Batch cook: I’ll roast a tray of mixed veg and use them across meals — in wraps, omelettes, pasta, or grain bowls.
Storage matters: Keeping herbs in a glass of water in the fridge or wrapping leafy greens in a damp cloth and cling film can extend their life.
Ferment or pickle: If you’re up for it, quick-pickling things like red onion or cucumber is easy and stops waste.

What are some budget-friendly recipes with fruit and veg that you love?

MD: Chickpea and vegetable curry: Use frozen spinach, canned tomatoes, and whatever veg is in the fridge — full of flavour and fibre.

Oven-roasted traybake: Sweet potato, carrots, courgette and red onion with olive oil and herbs — add eggs or beans for protein.

Banana oat pancakes: Mashed overripe banana, oats, egg and cinnamon — a great way to use up fruit that’s past its best.

Lentil and veg soup: Use up any veg and simmer with lentils and stock — it’s filling, nourishing, and freezes well.

How can we grow fresh produce at home? What is your recommendation to start off?

MD: Start small and simple — herbs like basil, mint or parsley are great on a sunny windowsill. Salad leaves like rocket or watercress grow quickly and don’t need much space. If you’ve got a bit of outdoor space, try cherry tomatoes in a pot or even potatoes in a bag of compost. Root veg like carrots and radishes can also be fun, but need more time and depth. Growing your own helps you reconnect with your food and reduces waste — you harvest only what you need. 

What are some of your favourite meals to do with at-home-grown fruits and vegetables?
MD: There’s nothing like picking fresh herbs to top off a pasta or salad. I love making tomato and basil bruschetta with homegrown cherry tomatoes in summer, or throwing fresh rocket into omelettes and wraps. Homegrown mint is beautiful in yoghurt dips, smoothies, or even teas. The satisfaction of knowing you grew it yourself adds an extra flavour you can’t buy!