Discover the best fruits and vegetables to eat each month with our ultimate seasonal produce guide and delicious, tasty recipes. 

Eating with the seasons isn’t just a trend—it’s a great way to enjoy fresh produce at its peak season, while supporting local farmers and boosting your local economy. When you choose in-season produce, you’re getting the best flavor, richer nutrients, and often more affordable options. Seasonal eating encourages variety, helping you explore new ingredients, like leafy greens, bok choy, green beans, brussels sprouts, or sweet potatoes, and recipes throughout the year. It’s also eco-friendly, as local produce typically requires less transportation and storage, reducing your carbon footprint in the face of climate change.

Quarter 1: January – March

January – Winter’s Bright Staples

In Season

• Oranges
• Grapefruits
• Lemons
• Limes
• Kale
• Cabbage
• Brussels sprouts
• Leeks
• Carrots
• Beets
• Turnips
• Parsnips
• Sweet potatoes

Why They Shine

Citrus fruits are rich in vitamin C and bring brightness to winter meals. Cruciferous vegetables like Brussels sprouts and leafy greens are excellent sources of fiber and vitamin K. Root vegetables and hearty greens provide warmth and flavor.

Picking Tips

• Citrus fruits should feel heavy for their size with smooth, bright skin. A heavier orange or grapefruit means more juice.
• Kale and cabbage should have firm, vibrant leaves and dark stems. Avoid wilted, slimy, or yellowing leaves.
• Brussels sprouts should be tight, compact, and bright green. Skip sprouts with black spots or loose leaves.
• Sweet potatoes should be firm with no cracks, bruises, or sprouts. Store them at room temperature for the best flavor.
• Root vegetables like carrots, beets, and parsnips should feel dense and heavy. Limp or shriveled roots indicate age.

Recipe Picks

• Immunity Soup — Packed with kale, carrots, onions, and other winter produce
• Minestrone Soup — Hearty, comforting, root-vegetable-rich soup
• 15-Bean Ham Bone Soup (Stove-Top) — Cozy and filling, perfect for winter produce
• Cheesy Broccoli Soup with Ramen Noodles — A creamy option that pairs nicely with robust green vegetables
• Country Ham Hash Breakfast with Potato and Vegetables — Great for repurposing winter root vegetables

February

In Season

• Oranges
• Mandarins
• Grapefruits
• Lemons
• Kiwi
• Kale
• Spinach
• Cabbage
• Potatoes
• Turnips

Why They Shine

This is a good time of year for leafy greens, hearty potatoes, and bright citrus. Seasonal kiwis also bring a tropical sweetness to winter.

Picking Tips

• Oranges and mandarins should smell sweet at the stem end and peel easily. Avoid fruits with dull or wrinkled skin.
• Kiwis should give slightly when pressed but not feel mushy or watery. If too firm, ripen at room temperature in a paper bag.
• Spinach and kale should have dark, unwilted leaves. Avoid bunches with yellowed or slimy patches.
• Potatoes should be firm, with even coloring and no black spots, sprouts, or green skin.
• Turnips should feel solid and heavy. Smaller ones often have a sweeter flavor than large ones.

Recipe Picks

• Cheesy Chicken Casserole — Uses potatoes and cabbage—and warms the soul
• Lemon Herb Turkey Breast in the Instant Pot — Bright citrus accents for seasonal produce
• Homemade Vegan Beyond Meat Burgers — A plant-based choice that can incorporate leafy greens
• Breakfast in a Bag Camping Meal — A fun, flexible breakfast that can include turnips or sweet potatoes

March

In Season

• Artichokes
• Asparagus
• Peas
• Radishes
• Lettuce
• Spinach
• Citrus fruits
• Strawberries (in warmer regions)

Why They Shine

Tender early-spring produce delivers sweeter flavors and excellent sources of fiber. Firm artichokes are a good source of copper and vitamin K, perfect for creative artichoke dishes or California’s chokes.

Picking Tips

• Artichokes should feel firm and heavy with tightly packed leaves. Leaves that squeak when pressed are a good sign.
• Asparagus spears should be bright green, firm, and moist at the cut ends. Closed tips indicate freshness.
• Peas and snow peas should have crisp, brightly colored pods. Avoid limp or spotted pods.
• Radishes should be firm and brightly colored with fresh greens attached.
• Lettuce should look crisp, with no brown edges or slimy leaves.
• Strawberries should be deeply red, fragrant, and free from mold or soft spots.

Recipe Picks

• Quick and Easy 20-Minute Garlic Rice Noodles — Easily adapted with peas, radishes, asparagus, or spinach
• Ratatouille Soup — Full of early spring produce like peppers, zucchini, and tomatoes
• Easy Green Vegan Sushi Rolls — Fresh and vibrant—great for early greens and asparagus

Quarter 2: April – June

April

In Season

• Strawberries
• Rhubarb
• Asparagus
• Lettuce
• Radishes
• Green onions
• Mushrooms

Why They Shine

Mild weather brings sweeter flavors in strawberries and crisp leafy greens.

Picking Tips

• Strawberries should be bright red all the way to the stem and fragrant. Avoid berries with white shoulders or black spots.
• Rhubarb stalks should be firm and brightly colored. Limp or pulpy stalks indicate age.
• Asparagus should have firm spears with tightly closed tips.
• Spring onions should have bright green tops and white bulbs with no slimy ends.
• Mushrooms should be smooth, plump, and firm. Wrinkled or slimy mushrooms are past their prime.

Recipe Picks

• Lemon Crepes — Light, citrus-bright breakfast ideal for early strawberries or rhubarb
• Easy Pull-Apart Caramel Coffee Cake — A sweet spring brunch option topped with seasonal fruit
• Soft Blackberry Cookies with Chocolate Chips — Sweet treats that can adapt to spring berry combinations
• Pie In A Cup — A quick dessert perfect for showcasing rhubarb or early berries

May

In Season

• Cherries
• Blueberries
• Strawberries
• Apricots
• Peas
• Zucchini
• Cucumbers
• New potatoes
• Artichokes

Why They Shine

Longer days allow stone fruits and domestic artichokes to reach peak season, offering sweeter flavors and an excellent source of fiber.

Picking Tips

• Cherries should be glossy and firm, with green stems still attached.
• Blueberries should be plump with a dusty blue coating. Soft berries are overripe.
• Apricots should be fragrant and slightly soft to the touch.
• Zucchini and cucumbers are best when small to medium, with shiny, smooth skin.
• New potatoes should have thin, delicate skins and feel firm.
• Artichokes should be firm with tightly packed leaves. Brown or black spots on leaves suggest age.

Recipe Picks

• Sour Cream Blueberry Muffins with Sugar Topping — Highlight sweet, early-season blueberries
• Easy Healthy Blackberry Smoothie with Banana and Yogurt — Perfect for morning energy using berries
• Blackberry Sorbet Recipe — Refreshing and berry-forward for warming days
• Blackberry Fizz Rum Cocktail — A vibrant drink that showcases fresh May berries

June

In Season

• Peaches
• Nectarines
• Cherries
• Blueberries
• Blackberries
• Raspberries
• Cucumbers
• Tomatoes
• Green beans
• Zucchini
• Corn

Why They Shine

Warm sun ripens cruciferous vegetables and stone fruits, perfect for pasta dishes, whole wheat couscous, or roasted veggies with canola oil and a little olive oil.

Picking Tips

• Peaches and nectarines should be fragrant and slightly soft near the stem. Avoid bruised or mushy fruit.
• Tomatoes should smell sweet at the stem end, with rich color and no soft spots.
• Cucumbers should be firm and evenly green. Soft or yellow spots indicate overripeness.
• Green beans should be slender, crisp, and snap easily. Avoid limp beans with dark stems.
• Corn husks should be bright green with moist, golden silk.
• Berries should be firm, fragrant, and evenly colored.

Recipe Picks

• Homemade Fresh Raspberry Pie — Celebrates berry season in style
• Strawberry Smoothie or Parfait Options — Fresh treat to take advantage of early strawberries
• The Only Blackberry Pie You’ll Ever Need — Rich berry dessert perfect for early summer harvesting

Quarter 3: July – September

July

In Season

• Watermelon
• Cantaloupe
• Peaches
• Plums
• Apricots
• Tomatoes
• Eggplant
• Peppers
• Cucumbers
• Corn
• Summer squash

Why They Shine

The hottest month brings seasonal fruits and vegetables at their juiciest and sweetest flavors. Cruciferous vegetables like green beans and leafy greens are still excellent choices. Using a little olive oil or canola oil for roasting highlights their flavor.

Picking Tips

• Watermelon should sound hollow when tapped and have a creamy yellow field spot.
• Cantaloupe should smell sweet at the stem end and feel heavy for its size.
• Peppers should be glossy, firm, and heavy. Soft spots mean they’re past their best.
• Eggplant should be smooth and shiny with firm flesh.
• Summer squash should be small, firm, and tender. Larger squash can be watery.

Recipe Picks

• Blackberry Sorbet — Refreshing berry-forward dessert
• Soft Blackberry Cookies with Chocolate Chips — Sweet, berry-rich treats
• Blackberry Fizz Rum Cocktail — Fruit-forward, fun drink for summer nights
• Honey Garlic Chicken Over Rice — Balanced savory-sweet meal; includes garlic and pairs well with summer veggies

August

In Season

• Tomatoes
• Peppers
• Corn
• Eggplant
• Melons
• Grapes
• Figs
• Peaches
• Plums
• Summer squash
• Okra
• Green beans

Why They Shine

Early summer harvest delivers peak flavors. Stone fruits and domestic artichokes from local farms are excellent sources of fiber and vitamin K, perfect for creative artichoke dishes or pasta dishes.

Picking Tips

• Tomatoes should be heavy and fragrant, with smooth, taut skin.
• Grapes should be firmly attached to the stem and plump. Loose grapes may be older.
• Figs should be soft and fragrant but not mushy.
• Green beans should be firm and snap cleanly when bent.
• Corn husks should feel moist and tightly wrapped.
• Okra should be small and tender; larger pods can be fibrous.

Recipe Pick

• Classic Green Bean Casserole – A traditional fall dish that goes well with so many meals.
• Honey Garlic Chicken Over Rice — Savory, easy summer dinner with garlic freshness
• Fig Streusel Bars – The crumbly streusel on top of the fig dessert bars is a perfect use of an August pick.

Steptember

In Season

• Apples
• Pears
• Grapes
• Figs
• Plums
• Squash
• Pumpkins
• Sweet potatoes
• Broccoli
• Cauliflower

Why They Shine

Cooler nights enhance the sweetness in stone fruits while cruciferous vegetables and sweet potatoes reach peak season. Green bell peppers and dark stems on greens indicate freshness.

Picking Tips

• Apples should be firm and crisp, without bruises or soft spots. Varieties like Lady Williams are excellent for baking.
• Pears should yield slightly near the stem when ripe.
• Broccoli should be dark green with tightly packed florets. Avoid yellowing or soft stems.
• Cauliflower should be creamy white with compact heads and no dark spots.
• Pumpkins and squash should feel heavy, with firm skin and no cracks.

Recipe Picks

• Homemade Fresh Raspberry Pie — Transitioning into fall, berry meets cozy
• Cheesy Spinach-Artichoke Rigatoni Pasta — Great for hearty produce like squash or greens
• Ratatouille Soup — Harvest soup that can include late-season squash or peppers
• Lemon Herb Turkey Breast in the Instant Pot — Bright contrast to fall produce like apples or squash

Quarter 4: October – December

October

In Season

• Apples
• Pears
• Grapes
• Cranberries
• Pomegranates
• Squash
• Pumpkins
• Sweet potatoes
• Brussels sprouts
• Kale

Why They Shine

Fall flavors are concentrated, with cruciferous vegetables and stone fruits delivering sweeter flavors and nutrients like potassium and vitamin C. Artichokes are still available along the artichoke trail and make great additions to any recipe.

Picking Tips

• Apples should be firm and aromatic. A little squeeze should not leave dents.
• Pomegranates should feel heavy for their size with taut skin.
• Brussels sprouts should be small, tight, and bright green. Avoid sprouts with yellowed leaves.
• Pumpkins should have dull, firm skin and sound hollow when tapped.
• Kale should have crisp, dark green leaves without soft or slimy spots.

Recipe Picks

• Pie In A Cup — Mini dessert, perfect for apples or pumpkin-flavored twist
• Pumpkin Pie — Classic fall dessert spotlighting seasonal squash
• Butterscotch Syrup — Lovely drizzle for roast apples or fall desserts
• Sour Cream Blueberry Muffins — Swap blueberries for apples or pumpkin spice for autumn twist

November

In Season

• Apples
• Pears
• Cranberries
• Persimmons
• Pomegranates
• Squash
• Sweet potatoes
• Turnips
• Collard greens

Why They Shine

Hearty seasonal produce complements holiday meals. Leafy greens and cruciferous vegetables provide excellent sources of fiber and vitamin K.

Picking Tips

• Persimmons should be vibrantly colored. Hachiya persimmons should be very soft when ripe, while Fuyu can be eaten firm.
• Collard greens should be deep green and firm. Avoid yellow or limp leaves.
• Sweet potatoes should be free of cracks and bruises.
• Squash should feel heavy and sound solid when tapped.
• Turnips should be firm and dense, with smooth skin.

Recipe Picks

• Butterscotch Syrup — Decadent topping for sweet potatoes or pumpkin treats
• Easy Pull-Apart Caramel Coffee Cake — Brunch-worthy for fall gatherings
• Cheesy Chicken Casserole — Hearty comfort food as nights grow longer
• 15-Bean Ham Bone Soup — Cozy, substantial soup for fall meals

December

In Season

• Oranges
• Clementines
• Grapefruits
• Pomegranates
• Cranberries
• Kale
• Cabbage
• Carrots
• Beets
• Potatoes

Why They Shine

Citrus adds brightness, while roots and greens provide warmth. Artichokes, including domestic artichokes and California’s chokes, are good sources of copper and excellent sources of fiber, perfect for creative artichoke dishes.

Picking Tips

• Clementines should peel easily and smell fragrant.
• Oranges and grapefruits should feel heavy and juicy.
• Carrots should be crisp, smooth, and bright orange with no cracks.
• Beets should be firm, with no soft or black spots.
• Kale and cabbage should have crisp, dark leaves. Store in a plastic bag in the fridge for freshness.
• Potatoes should be firm and evenly colored with no sprouts.

Recipe Picks

• Lemon Herb Turkey Breast in the Instant Pot — Holiday dinner with a citrus twist
• Cheesy Broccoli Soup with Ramen Noodles — Warm, green-vegetable comfort
• Minestrone Soup — Root-vegetable-rich and nutritious
• Immunity Soup — Perfect winter warmer full of hearty produce

Why Seasonal Eating Matters

Seasonal produce tastes better, is more nutritious, and often costs less because it’s harvested at its peak. It’s also more eco-friendly, requiring less transport and storage, and helps you enjoy a varied, exciting diet all year long.

Better Flavor

In-season produce is harvested at peak season—juicier fruits, crunchier vegetables, and sweeter flavors.

Higher Nutritional Value

Eat fresh from local farms to retain vitamins like vitamin C and minerals like copper.

Lower Cost

Seasonal abundance often lowers prices at the farmers’ market or local grocery store.

Support for Local Farmers

Buying locally strengthens the local economy and promotes domestic artichokes and other varieties of California’s chokes.

Environmental Benefits

Less shipping, refrigeration, and storage reduces carbon footprint and helps combat climate change.

Encourages Culinary Creativity

Rotate ingredients with the seasonal produce list—from bok choy and leafy greens to snow peas and green bell peppers—to try new tasty recipes all year.

Growing Your Own Food

• How to Start an Indoor Herb Garden
• AeroGarden Harvest Elite 360 Review + Tips
• DIY Herb Garden
• Eating the Seasons: A Monthly Guide to the Best Produce
• How to Grow Your own Food without Waste
• 11 Ways to Use Fresh Herbs

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