Monthly guide to in-season fruits and vegetables by region with storage tips and recipe ideas for peak flavor.
Vegetables: Asparagus, artichokes, peas, radishes, spring onions, lettuce, spinach, arugula, fiddlehead ferns
Fruits: Strawberries, rhubarb, apricots
Vegetables: Tomatoes, zucchini, corn, bell peppers, eggplant, cucumbers, green beans, summer squash
Fruits: Berries (all types), peaches, plums, cherries, watermelon, cantaloupe, nectarines
Vegetables: Pumpkins, winter squash, Brussels sprouts, cauliflower, broccoli, kale, sweet potatoes, beets
Fruits: Apples, pears, grapes, figs, persimmons, pomegranates, cranberries
Vegetables: Root vegetables (carrots, parsnips, turnips), cabbage, leeks, winter squash, kale, Brussels sprouts
Fruits: Citrus (oranges, grapefruit, lemons, limes), pomelos, kumquats, persimmons
Seasonal produce offers superior flavor, better nutrition, and lower prices compared to out-of-season alternatives. Fruits and vegetables picked at peak ripeness contain maximum nutrients and develop full flavor profiles. When produce is in season locally, abundant supply drives down prices while reducing transportation time from farm to table. Out-of-season produce is often picked early and ripened during shipping, resulting in diminished taste and texture. Understanding what's in season helps you plan menus around the best available ingredients.
Produce seasons vary significantly by climate zone and region. Southern states enjoy longer growing seasons with earlier spring harvests and later fall crops. Northern regions have shorter growing seasons but excel at cold-weather crops like root vegetables and hardy greens. Coastal areas maintain moderate temperatures allowing for extended harvests of certain crops. These guidelines represent general US seasonal patterns, but check local farmers markets or agricultural extension services for specific timing in your area.
Spring brings tender, delicate vegetables after winter's hearty fare. Asparagus appears in early spring, offering peak flavor for just 6-8 weeks. Artichokes reach prime season with tight, compact heads. Fresh peas and snap peas provide sweetness that deteriorates quickly after harvest. Spring greens like arugula and lettuce thrive in cooler temperatures before summer heat makes them bitter. Strawberries mark the transition to warmer weather, delivering intense sweetness unmatched by winter imports.
Summer offers the year's greatest produce variety and quantity. Tomatoes reach peak flavor and sweetness, with heirloom varieties showcasing diverse colors and tastes. Stone fruits - peaches, plums, nectarines, and cherries - provide juicy sweetness perfect for fresh eating and preserving. Berries of all types hit their stride, from blueberries to blackberries. Summer squash and cucumbers grow rapidly, while corn offers maximum sweetness when picked fresh. Hot weather vegetables like peppers and eggplant develop full flavor under intense sun.
Fall transitions from summer's heat-loving crops to cold-tolerant varieties. Winter squash develops thick skins perfect for long-term storage. Apples and pears reach peak ripeness with complex flavors and crisp textures. Brussels sprouts, cauliflower, and broccoli actually improve in flavor after light frost. Root vegetables like beets and carrots concentrate sugars as temperatures drop. Pomegranates and persimmons offer unique fall flavors rarely available fresh other times of year.
Winter produce focuses on storage crops and cold-hardy greens. Root vegetables - carrots, parsnips, turnips, and rutabagas - store well and develop sweeter flavors after cold exposure. Winter squash varieties like butternut and acorn can be stored for months. Citrus fruits reach peak season in winter, with oranges, grapefruits, and specialty varieties like blood oranges offering bright flavors. Hardy greens like kale and collards withstand freezing temperatures and benefit from frost, which converts starches to sugars for improved taste.
Proper storage extends seasonal produce enjoyment. Most fruits ripen at room temperature then refrigerate for longevity. Berries need refrigeration immediately and should only be washed right before eating. Root vegetables store best in cool, dark places with high humidity - a root cellar or refrigerator crisper drawer. Winter squash prefers cool, dry storage and can last months in proper conditions. Leafy greens need high humidity and cold temperatures, stored unwashed with paper towels to absorb excess moisture.
Preserving extends seasonal produce enjoyment year-round. Freezing works excellently for berries, stone fruits, and vegetables like corn and peas - blanch vegetables first to stop enzyme activity. Canning suits high-acid fruits and pickled vegetables, while pressure canning handles low-acid foods safely. Dehydrating concentrates flavors in fruits, tomatoes, and herbs. Making jams, sauces, and chutneys transforms abundance into pantry staples. Buy extra when favorite items are in season and at peak quality for preserving.