Seasonal Fruit and Vegetable Guide

Summer

Apricots are harvested starting in late spring in warmer areas and through early summer. The most flavorful apricots neither travel nor keep well, so look for them at farmer’s markets.
Beets are often sold with their green still attached when they are freshly harvested—giving you a two-for-one. Cook the greens as you would chard or other cooking greens.
Blackberries should be shiny and plump. Avoid any mushy or moldy berries—the rot will spread fast. Rinse berries only just before eating or using them, never in advance, since they will become soggy and rot faster.
Blueberries are the only berries that have a dull, matte finish to them when ripe.
Cantaloupes that feel heavy for their size and that smell like melons are the ones to buy. Slice ’em, cube ’em, and eat ’em up.
Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries, including the popular Bing and Rainier varieties, are available from May to August. Sour cherries have a much shorter season and can be found for a week or two, usually during the middle of June in warmer areas and as late as July and August in colder regions.
Corn is best the minute it is picked from the stalk, so it is a food to look for from local growers. You want tightly closed, fresh-looking husks, fresh-looking tassels, and fresh-cut stem-ends. Know that organically grown corn is very likely to have a worm or two in any batch—simply pick it out, the rest of the corn is fine to eat.
Figs have two seasons, but the main one is during mid-to late-summer (a second shorter season comes in November in warm climates).
Grapes of all varieties ripen towards the end of summer where they grow best; the harvest continues into fall.
Lettuce is in season in cooler climates (and out of season in warmer zones). Know that lettuce bought at farmer’s markets will last much longer than store-bought.
Limes are the only citrus that are at their best in summer. Look for small, heavy-for-their-size fruits.
Mangos need tropical heat to ripen and come into their sweet best in late spring and summer in Florida and Hawaii
Melons should always feel heavy for their size; most should have a bit of a sweet melon smell, too.
Nectarines are, essentially, fuzz-less peaches. They should feel heavy for their size and give just a bit when held firmly.
Peaches are one of the highlights of summer eating. Look for fruits that feel heavy for their size and that give just a bit when pushed. Avoid fruits that have green near the stem.
Plums should feel heavy for their size and have a lovely, perfumed, and sweet smell.
Raspberries are the most delicate of all berries. Look for plump berries and never buy a carton (or flat) with smashed, rotting, or moldy berries—that damage spreads incredibly fast. If they seem like they are starting to fade, freeze them! They’ll be great in smoothies and any recipe that cooks them.
Rhubarb is the first fruit of spring in many areas but stays in season into summer in most areas—look for heavy stalks with shiny skin.
Spinach, indeed, has a season. It varies with your climate—year-round in temperate areas, summer, and fall in cooler areas, and fall through spring in warmers regions. Use it in salads or simple sautees.
Strawberries are mostly grown in California or Florida, where the strawberry growing season runs from January through November. The peak season is April through June. Other areas of the country have shorter growing seasons that range from five months to as short as a few weeks in the coldest areas where you’ll find local specimens at markets in July.
Tomatoes may be the single number-one draw to farmer’s markets and local eating. Try to sample tomatoes before you buy them—even beautiful, heavy, unblemished specimens can lack the flavor you want.
Watermelons should feel heavy for their size. Unlike other melons, watermelons don’t tend to emit a smell even when they’re ripe and ready to eat.
Zucchini and Summer squash have a harvest season from summer into fall in most climates.

Spring

Apricots come into season towards the end of spring in the warmer areas where they grow.
Artichokes have a second crop in the fall, but the main harvest takes place in the spring when the largest thistles are available. Look for artichokes with tight, compact leaves and fresh-cut stem ends.
Arugula (aka “rocket“) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall. Cultivated arugula is grown year-round, thanks to coastal, temperate growing areas and winter greenhouses.
Asparagus is harvested from March through June, depending on your region. Note that thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size.
Beets are in season in temperate climates fall through spring and are available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
Carrots are harvested year-round in temperate areas. True baby carrots—not the milled down versions of regular carrots sold as “baby carrots” at grocery stores, but the immature carrots farmers pull from fields to thin the rows—are available in spring and early summer.
Chard grows year-round in temperate areas and is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions. Like all cooking greens, chard turns bitter when the weather gets too hot.
Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries, including the popular Bing and Rainier varieties, are available from May to August. Sour cherries have a much shorter season and can be found for a week or two, usually during the middle of June in warmer areas and as late as July and August in colder regions.
Fava Beans are another Mediterranean favorite with a growing fan base in the United States. Look for favas at markets starting in the spring and through the summer in cooler climates.
Fennel‘s season comes to an end in temperate areas and just gets going in cooler climates.
Grapefruit from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.
Herbs are cultivated year-round in temperate climates and come into harvest in the spring in warmer areas.
Kale of all sorts comes into season in warmer regions.
Kiwis grow on vines and are harvested winter through spring in warmer and temperate areas.
Kohlrabi is harvested in the fall in cooler areas, and through early spring in more temperate areas.
Kumquats come into season in late winter and are still available in very early spring.
Leeks more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh—avoid leeks with wilted tops.
Lemons are at their juicy best from winter into early summer.
Lettuce starts coming into season in cooler climates (it grows through the winter in temperate and warmer areas).
New Potatoes are small, freshly harvested potatoes with paper-thin skins. They are delicious simply boiled and buttered or used in potato salad.
Rhubarb is the first fruit of spring in many areas—look for heavy stalks with shiny skin.
Spinach season varies with climates—it’s available year-round in temperate areas, in summer and fall in cooler areas, and in fall through spring in warmer regions.
Spring Onions are simply regular onions that farmers pull from the field to thin the rows in spring and early summer.
Strawberries are mostly grown in California or Florida, where the strawberry growing season runs from January through November. Peak season is April through June. Other areas of the country have shorter growing seasons that range from five months to as short as a few weeks in the coldest areas.
Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size and, ideally, with fresh, vibrant greens still attached.
Mango Mangoes are found in many varieties and can vary in taste. Most commonly they are sweet, with soft, pulpy flesh. Peak season for mangoes is from May to September.
Pineapple This tropical fruit is best and fresh in the Spring season. Pineapple is loaded with nutrients, antioxidants, and compounds that are very beneficial. Choose pineapple with a sweet aroma.

Fall

Apples belong to those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere, they’re harvested late summer through fall.
Arugula is a cool-weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones), and in many places, during the fall.
Beets are in season in temperate climates from fall through spring, and available from storage most of the year everywhere else. Fresh beets often are sold with their greens still attached.
Belgian endive is mostly “forced” to grow in artificial conditions. Its traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
Broccoli can be grown year-round in temperate climates, so we’ve forgotten it even has a season. In most climates, it is sweeter and less bitter, and sharp when harvested in the cooler temperatures of fall.
Broccoli rabe, (aka rapini) is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts grow on a stalk, and if you see them for sale that way, snap them up—they’ll last quite a bit longer than when they’re cut.
Cabbage is bright and crisp when raw and mellows and sweetens the longer it’s cooked. The cooler the weather when it’s harvested, the sweeter it tends to taste (this effect is called “frost kissed”).
Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall. True baby carrots—not the milled-down versions of regular carrots sold as “baby carrots” in bags at grocery stores—are available in the spring and early summer. Locally grown carrots are often available from storage through early winter even in colder climates.
Cauliflower can be grown, harvested, and sold year-round, but it is by nature a cool-weather crop and at its best in fall and winter and into early spring.
Celeriac/celery root is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall).
Celery is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
Chard, like all cooking greens, turns bitter when it gets too hot. Chard grows year-round in temperate areas and is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.
Eggplant (early fall) comes into season toward the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.
Escarole is another chicory at its best in fall and winter.
Fennel has a natural season that runs from fall through early spring. Like most cool-weather crops, the plant bolts and turns bitter in warmer weather.
Figs have a short second season in late fall (the first harvest comes in summer) just in time for fall holidays.
Grapes (early fall) ripen toward the end of summer when they grow best; the harvest continues into fall.
Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.
Kale is like all hearty cooking greens—cooler weather keeps it sweet.
Kohlrabi (late fall) comes into season by the end of fall but stays at its sweet best into winter.
Leeks more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh—avoid leeks with wilted tops.
Mushrooms (wild) have different seasons throughout the U.S. Most wild mushrooms other than morels are in season in summer through fall.
Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Pears have a season that runs from mid-summer well into winter, depending on the pear variety and region.
Persimmons are available for a short window in the fall and early winter—look for bright, heavy-feeling fruits.
Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.
Pumpkins are the most common winter squash and come into season in September in most areas.
Rutabagas are also known as “yellow turnips” and “Swedes.” They are sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter squash of all sorts comes into season in early fall and usually lasts well into winter.
Zucchini has a harvest season from summer into fall in most climates.

Winter

Apples – Fall may be peak season for apples, but when properly stored, many varieties such as Fuji, Braeburn, Rome, and Gold Rush remain crisp, juicy, and fresh long after the harvest.
Pears – Gently press the stem end of each pear; if it has a little give, the fruit is ripe. But don’t worry if the only pears you can find are rock-hard: Select unblemished fruits, and allow them to ripen at room temperature for two to three days.
Beet – Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
Broccoli – Like many cruciferous vegetables, broccoli can be grown year-round in temperate climates so we’ve forgotten it even has a season. But, like the rest of its family, it tastes best (that is, more sweet, less bitter and sharp) when harvested in the cooler temperatures of fall in most climates.
Broccoli Rabe/Rapini – Although it likes similar cool growing conditions, broccoli rabe (also called rapini) is a more bitter, leafier vegetable than its cousin broccoli.
Brussels Sprouts – Brussels sprouts grow on a stalk, and if you see them for sale that way snap them up—they’ll last quite a bit longer than once they’re cut.
Cabbage – This coleslaw standard is bright and crisp when raw and mellows and sweetens the longer it’s cooked. The cooler the weather it grows in, the sweeter it tends to taste (this effect is called “frost kissed”).
Carrot – Carrots are available from winter storage from local growers in many areas and fresh in warmer and temperate regions. You will find them in a range of colors, from the typical orange to purple and white.
Cauliflower – Although cauliflower may be grown, harvested, and sold year-round, it is by nature a cool weather crop and at its best in fall and winter and into early spring. Look for heads that are void of any brown or soft spots.
Celeriac/Celery Root – Not the prettiest of vegetables, celeriac looks like a knobby bulb covered in hair-like texture. It is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). The root of the celery actually has a nice, mild taste and texture similar to a potato.
Celery – Celery is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
Clementine – These small, sweet oranges are available from December through the winter. They are seedless and easy to peel and delicious eaten out of hand. Best stored at room temperature, clementines can be kept in a bowl on the counter for easy access.
Escarole – this green is in season fall and winter. Escarole is less bitter than its fellow chicories, but the bitterness does range throughout the head of lettuce. It can be cooked in many ways, from grilled to sauteed to incorporated into soups. Escarole can also be eaten raw in a salad.
Fennel – Fennel has a natural season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather. The white bulb base sprouts short celery-like stalks with fronds that look like dill.
Grapefruit – Grown in California, Texas, Florida, and Arizona, grapefruit comes into season in January and stays sweet and juicy into early summer.
Kale – Like all hearty cooking greens, cooler weather keeps kale nice and sweet. You may find a few different types of kale, with curly kale being the most common. Keep the green raw and incorporate in a variety of salads; it is also delicious braised along with aromatics.
Kiwifruit – This egg-shaped fruit with a fuzzy skin grows on vines and is harvested winter through spring in warmer and temperate areas. Kiwifruit should be firm without any blemishes but have a little give when ready to eat.
Leek – A member of the onion family, leeks are more than 1 1/2 inches wide and tend to have tough inner cores. The top green leaves should look fresh; avoid leeks with wilted tops.
Lemon – These bright yellow citrus tend to be at their best winter and spring.
Orange and Mandarin Orange – Both of these fruits are sweet and juicy in winter and add sunny brightness to winter eating. Choose citrus that is heavy in the hand without any cuts or mushy spots.
Parsnip – Easily mistaken for a white carrot, parsnips have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Rutabaga – Also known as “yellow turnips” and “Swedes,” rutabagas are sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter. Available in winter, look for purple skin that is free of blemishes and any green shoots.
Tangerine – Tangerines are oranges’ sweeter, more honeyed cousins. As with all citrus fruit, look for specimens that feel heavy for their size.
Turnip – This vegetable has gotten a bad rap it doesn’t deserve. Fresh turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter Squash – Squash of all sorts come into season in early fall and usually last well into winter. Look for acorn, butternut, Hubbard, spaghetti, and kabocha, to name just a few. You want them to be heavy for their size and free of bruises and blemishes.
Seasonal fruits will vary in your area based on growing conditions and weather. Substitute any of these fruits in place of menu fruits. Research your area for fruits indigenous to your local area that are in season to swap out or substitute for your meals.