March 20th is the first day of spring. Soon we’ll be staying outside later, feeling that warm evening breeze, soaking up the sunlight—and feasting on meals made from our favorite spring produce.
What kind of delicious seasonal citrus, leafy greens, and other produce items can you look forward to?
According to the USDA, these are the fruits and veggies in season during spring:
Fruits
- Apples
- Apricots
- Avocados (yes, they’re fruit)
- Bananas
- Kiwis
- Lemons
- Limes
- Pineapples
- Strawberries
Vegetables
- Asparagus
- Broccoli
- Cabbage
- Carrots
- Celery
- Collard Greens
- Garlic
- Kale
- Lettuce
- Onions
- Peas
- Radishes
- Rhubarb
- Spinach
- Swiss Chard
- Turnips
Remember that produce is a perfect way to get the vitamins your body needs. For example:
Vitamin A packs a host of benefits for growth and development, and helps with immune functions, vision, and the formation of red blood cells, skin and bones. Spring produce with vitamin A includes:
- Broccoli
- Carrots
- Kale
- Kiwi
- Spinach
- Strawberries
If you’ve taken vitamin C during the winter, you already know it can assist immune functions. However, this powerful antioxidant also helps with wound healing and the formation of collagen and connective tissue. Spring produce with vitamin C includes:
- Broccoli
- Kale
- Kiwi
- Lemons
- Limes
- Strawberries
Another antioxidant, vitamin E helps with immune functions, as well as the formation of blood vessels. Spring produce with vitamin E includes:
Check your grocery store’s produce aisle, the local farmers market—or even an outdoor market as the season progresses—to see what you can find. For tips on buying, storing and preparing your fresh spring produce, check out this this food safety guide from Foodsafety.gov.