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Best Seasonal Fruits & Vegetables to Eat in Spring
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items What cook hasn’t yearned for the fresh flavor of spring’s first asparagus or peas, or the juicy sweetness of locally grown strawberries? They’re just two of the luscious produce items that make their yearly debut when the weather first begins to warm...
Sections
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Spring Vegetables
Spring Fruits
Spring Vegetables
The following vegetables are in season during the spring.
The peppery salad green is especially good when paired with springtime vegetables.
What is Arugula? | Nutrition Information & Benefits
The spiky globes we eat are the buds of a perennial thistle that are harvested before they bloom, first in the spring, then again in the fall. Steamed, whole artichokes make healthy, elegant starters, and they’re delicious paired with a bowl of soup ...
How To Cook and Eat an Artichoke - Simply Recipes
The springtime bounty of tender asparagus spears extends through early summer. Shave asparagus into ribbons for an elegant salad or coat and roast spears for a tasty snack.
Oven-Roasted Asparagus Recipe (with Video) - Allrecipes
Give beets a chance: One of the sweetest vegetables around, beets make an excellent addition to salads and are especially delicious when roasted.
Beetroot
Carrots grow best in the cool temperatures of spring and fall. Spring carrots are especially sought-after for their sweetness. The tapered vegetables can do almost anything: dips, cakes, soups, salads, and even hot dogs.
Carrot
Spring is the only season you’ll find fresh fava beans, also called broad beans, so jump on the occasion to enjoy the large, oval legumes that have a pea-like flavor and a creamy texture.
Vicia faba
Spring’s the time when a wide variety of fresh herbs start showing up at farmers markets, and also the season when standards like parsley and cilantro are at their tender, fragrant best.
14 Types of Fresh Herbs and How to Cook With Them
The cool temperatures of spring keep bitter greens tender and sweet. April, May, and June are also prime season for baby versions of these leafy greens.
Southern Mixed Greens with Turnips - I Heart Recipes
This bulbous member of the cabbage family is a cool-weather crop that’s grown and harvested in spring and fall. Sliced, or grated, kohlrabi adds sweet crunch to salads.
Kohlrabi
Lettuce is available all year round, but it peaks in spring and early summer.
Lettuce
Honeycomb-capped morels are a gourmet delicacy and have a short season from March to May. They can be used in or added to cooked mushroom recipes (do not eat them raw) to impart an intense, earthy taste. To fully experience their flavor, try them in ...
Morchella
New potatoes are harvested in spring when their skin is paper thin and their flesh is firm and flavorful. Try them in potato salad.
Oven-Roasted New Potatoes - Simply Recipes
Stinging nettles have a deep, sweet, spinach-y flavor when cooked.
Urtica
Peas are a simple way to bring subtle sweetness to casseroles and pasta dishes, but did you know they can also be blended into delicious sandwich spreads and even hummus? Sugar snap peas add a bit of crunch to grain-and-veggie bowls or creamy pasta d...
Fresh Pea Shoots: What They Are and How to Eat Them
Spring radishes aren’t just red; they come in a rainbow of varieties with names such as watermelon and purple plum. Their piquant crunch works well in salads, salsas, and sandwich toppings. Radishes can also be braised or roasted like turnips and pot...
Radish
Get these wild members of the allium family while you can. The leaves and bulbs can be switched in for green onions and used like any other fresh herb. Try substituting ramps for basil to make a springtime pesto.
Allium tricoccum
The fresh, mild flavor of young onions is essential to salsas and Asian dishes like a Crispy Tofu and Veggie Stir Fry. Green onions and scallions are two names for the same, pencil-thin vegetable. Spring onions have white or red bulbs that are wonder...
Scallions vs. Green Onions vs. Spring Onions - The Kitchn
Is there anything you can’t make with spinach? The tender, leafy green makes its way into smoothie bowls, salads, and heartier entrees and makes a great pizza topping.
Spinach
Summer may be Swiss chard’s banner season, but it’s harvested throughout the year and not only tolerates cold temperatures well but can taste even better when grown in the cold. Chards’ sturdy, curled leaves make it great for stuffing with tasty fill...
Simple Swiss Chard Recipe - Love and Lemons
The pungent, sharp flavor of watercress is similar to arugula, but the leaves and stems have more crunch. Wild watercress can be especially peppery and may need to be cooked.
Watercress
Spring Fruits
The following fruits are in season in spring:
Though predominantly associated with winter, you can continue to find lush, juicy grapefruit well into the spring months, offering a burst of color before the first warm-weather fruits arrive. Grapefruit makes a wonderful addition to salads and grain...
Grapefruit
Eureka and Lisbon lemons are the common types you’ll find in spring and year-round, though they may not be labeled as such. All lemons are interchangeable in recipes.
Lemon
Mangoes can be found year-round, but the widest selection of varieties is available during the spring months. They blend up into sweet, thick purées that can be turned into luscious desserts.
Mango
Pineapples can be tasty year-round thanks to imports from growing regions around the globe, but peak season stretches from March to July.
Pineapple
The tart, celery-like stalks of the “pie plant” pair beautifully with apples, berries, and other sweet, juicy fruits. You can also finely dice rhubarb and add it to salads for a surprising hit of tart flavor.
Rhubarb
Sensational on their own, sweet, perfectly ripe strawberries dress up any recipe. Scatter a few into a salad, blend them into a colorful gazpacho, or simply pile them on top of puddings and parfaits.
Strawberry