Skip to main content

These are the best seasonal fruits and veggies for spring

Spring is a time of rebirth, in general and in terms of eating: Here are the freshest fruits and vegetables to look out for

While fall gets all the credit for its bounty of edible goodness, spring is another great time of year for a fresh feast. It signals the end of winter and rebirth, in a general sense and also in the garden, among the farms, and in the pastures.

Seasonal dining is the only way to go. It ensures freshness, heightened flavor, and support of the local food infrastructure. And it stretches into other elements of food, too, such as seasonal drinks and cocktails. So get out your farmer’s market tote, start perusing some of the best cookbooks, find out what veggies and fruits are in season now, and get to eating.

Fresh organic vegetables and herbs composition
Image used with permission by copyright holder

While it’s standard these days to be able to buy nearly anything at any time of the year, choosing the meat and produce that are at their best during spring months is always the best option. Not only will everything taste better, but it is also cheaper to buy in the season.

Strawberries. green grapes, kiwi, cherries, and apricots served on a stick
Vitalina Rybakova / Adobe Stock

Spring fruits

Rhubarb

Signaling the arrival of spring, these bright red stalks are perfect in many desserts.

Meyer lemons

Meyer lemons are prized for being sweeter and more delicate than the standard lemon. Try preserving the lemons in salt and sugar to use them year-round.

Kiwis

Packed with vitamins and antioxidants, eating kiwi fruit every day can help prevent the appearance of some cancers.

Honeydew melons

The mainstay of the buffet fruit salad, honeydew makes for a refreshing and healthy snack.

Cherries

It’s a scientific fact that sweet varieties, such as Bing, make the best cherry pies.

Pineapple

An essential ingredient in some of the best tiki cocktails, pineapples are also delicious to eat.

Apricots

Apricots are great in both sweet and savory dishes, but when they are in season and impossibly sweet, we recommend eating them raw by the handful.

Strawberries

We look forward to strawberry daiquiris every year and so should you. Perfect strawberries shaken with good white rum, lime juice, and simple syrup are heavenly on a hot day.

Carrots, broccoli, and spring onions among other spring vegetables laid out in a wooden table
Image used with permission by copyright holder

Spring vegetables

Asparagus

One of spring’s first sprouts, asparagus is the cheapest and most flavorful in season.

Fiddlehead ferns

With a flavor reminiscent of spinach and asparagus, fiddleheads are a wonderful addition to dinner during spring.

Fava beans

Fava beans have a notoriously short spring season, so act fast.

Carrots

Synonymous with the season, spring carrots are sweet like candy. Enjoy them raw or simply glazed in butter.

Greens

Spring is best for arugula, frisée, dandelion, and watercress. The abundance of fresh produce means it’s time to eat lots of delicious salads.

Green garlic

Milder and sweeter than garlic cloves, green garlic adds a nice subtle punch of garlic flavor without being overpowering.

New potatoes

Small with paper-thin skin, these little potatoes are best boiled in salted water, glazed in some butter, and topped with sea salt and fresh black pepper.

Morel mushrooms

One of the more elusive wild mushrooms, these amazing nutty-tasting mushrooms aren’t cheap but they are definitely worth it.

Herbs

Chives, parsley, and dill come alive during springtime. Most dishes only get better with the addition of fresh herbs.

Peas

English peas and snap peas are two favorites to enjoy all spring. Throw them into salads, saute with butter and herbs, or add them to pasta.

Radishes

Sweet and peppery radishes are at their best during springtime. Dip them in soft butter with a sprinkle of sea salt for a snack.

Ramps

This foraged allium (with another short season) is prized for its onion and garlic flavor.

Spring meat and fish

Lamb

The most tender and flavorful lamb is said to come from those harvested in late spring.

Softshell crabs

Pan-fried or deep-fried, blue crabs from the Chesapeake Bay that have molted their shells are a Mid-Atlantic staple during spring.

Salmon

Pacific salmon season starts around May 1.

Trout

Natural-caught trout is in season in the spring.

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
Learn how to make perfect grill marks every time
Perfect grill marks are shockingly easy to achieve with these easy tips
Steak on the grill

Let's be honest — when it comes to grilling, a lot of the fun is in the show. It just wouldn't be a proper backyard barbecue without all the hubbub that comes once that grill is ignited. The sounds, the smells, the caveperson astonishment and pride when it comes to all things fire-related. The whole thing is rather dramatic. And part of putting on a good show is, of course, a picture-perfect, Instagram-worthy, beautifully charred, and cross-hatched piece of meat. Be it a steak, pork chop, burger, or eggplant, no grilled entree is complete without the cosmetic upgrade of gorgeous grill marks.

Chances are, though, if you've ever attempted these beautifully blackened lines in your backyard, you know just how tricky they can be. So you may have just tossed in the tongs and forgotten the whole thing. And who could blame you? The truth is that grill marks don't make a huge difference in flavor. With all the cooking methods, tricks, and techniques used today, the technique of how to make grill marks is actually something of a lost art. But damn, they're sexy. And if you can get them just right, you'll be sure to impress your guests at your next cookout. So we're here to help with a few tips and tricks for how to get those perfect steak grill marks and make your barbecue show one worth watching.
How to make perfect grill marks

Read more
How to season steak: A complete guide
And one rule you must always follow
Raw steak on cutting board

There's a reason upscale steakhouses can get away with charging upwards of $100 for a great steak. No, it's not the ambiance, the overpriced apps or the impressive wine list - though these are all delicious reasons to dine out. It's because the chef in the kitchen knows how to do steak right. Of course, this includes the cooking process itself, but the arguably more important skill is knowing how to season that steak for which you're about to pay a pretty penny. So, how can you recreate this steakhouse flavor at home? It's easier than you think.
Benefits of seasoning steak
Of course, seasoning steak gives it flavor. This one is obvious. A good spice rub is comprised of the perfect blend of herbs and spices to flavor your steak and adapts it to any flavor profile you have in mind for your menu. Spices not only season a steak with their own unique flavors, but help the steak itself to shine in all its meaty glory. Salt particularly has the magical culinary ability to make food taste more like itself, allowing the diner to enjoy all of steak's meaty, juicy, natural flavors for what they were meant to be.

Seasoning properly doesn't just add flavor to steak, though. One of the hidden benefits of steak seasoning is its power to tenderize. Salt - the key ingredient in steak rub recipes - draws moisture from the meat, which is known as dry brining. A dry brine is designed to tenderize steak by drying out the surface of the meat, locking moisture inside and creating a tender, juicy center.
How to season steak

Read more
The best cheese for burgers: Our top 7 favorites
Blue cheese? On a burger? Trust us, it's delicious.
Cheeseburger

Unless you're an insane person (or avoid dairy for dietary or ethical reasons—you get a pass), you turn your hamburgers into cheeseburgers. Cheese truly does make everything better, and burgers are perhaps the best example of this. But which cheeses should you select when it comes time to light the grill and crack open some cold ones? We've got the answers.
Cheddar

Ah, classic cheddar. This trusty staple is certainly the most popular cheese for most backyard burgers. And while cheddar may be the typical choice, it's far from mundane. This hard cheese has a crumbly texture, an easily melty consistency, and a slightly tangy, nutty flavor that works beautifully on a burger.
Monterey and Pepper Jack

Read more