Shop smart by buying seasonal fruits and vegetables. You'll not only enjoy them more, but you'll also save money while maximizing nutrition.
Seasonal Fruits and Vegetables: A Month-by-Month Guide to Produce
Updated on Dec. 19, 2024
Think of the experience of eating a perfectly ripe, juicy summer tomato—its rich red color, perfect consistency, tasty flavor. In-season fruits and vegetables always taste better, and that’s not the only benefit, according to Lisa Hayim, MS, RD, a registered dietitian in New York City.
When you purchase vegetables and fruit in season, you get more natural nutrients, she says. “Because seasonal fruits and vegetables don’t undergo lengthy transit times to get from farm to your kitchen, these integral vitamins and minerals are more likely to be preserved by the time you’re ready to eat your produce,” she says.
You’ll also save money. Shorter travel times for your produce means lower shipping costs, which lowers the grocer’s price—savings that get passed on to you at checkout. There’s also the law of supply and demand, says Lindsey Pine, MS, RDN, CLT, a registered dietitian nutritionist in Los Angeles, California. “When fruits and veggies are in season, the farmers will most likely have an abundance of the crop and prices will go down.”
If you’re looking for the freshest of the fresh, your local farmer’s market is a great place to start. And if you’re short on shopping time, join a community-supported agriculture association (CSA) for fresh, picked-that-morning produce sourced directly from a local farm.
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Winter seasonal fruits and vegetables
Agriculture is a delicate science influenced by many factors—so, a fruit or vegetable’s seasonality may change year to year, especially if a region has experienced unusual weather. But in general, winter offers a varied harvest of hearty vegetables and bright fruits that lend themselves to flavorful, heartwarming meals, such as these roasted Brussels sprouts with pears or a rutabaga pie.
Below, you’ll find the best seasonal fruits and vegetables during winter, plus tips to pick the freshest produce. Note that pears, pomegranates, and mushrooms fall out of season at the end of December, while the best time for fresh lemons begins in January. (But fresh mushrooms make a reappearance come spring!)
December, January, and February
- Broccoli: Choose broccoli with deep green, tightly closed florets—though a purple tinge is good, too (this coloring actually means it’s a bit sweeter).
- Brussels sprouts: Look for firm, compact, bright green heads, and if you can buy them on the stalk, they’ll last longer.
- Cabbage: Whether you buy green or red cabbage, the head should feel heavy for its size with firm, compact leaves.
- Cauliflower: Look for tight florets and a uniform creamy white color. Avoid cauliflower with brown spots or loose sections.
- Grapefruit: Grapefruit should feel heavy with smooth, firm, blemish-free skins.
- Kale: Choose a bunch with dark, crisp leaves, and there shouldn’t be a strong odor. Depending on what you’re making, smaller heads of kale can be more tender.
- Leeks: A leek stalk should be firm and straight, and you want more of the white and light green area (compared to the tough, dark greens at the end).
- Lemons: Fresh lemons should be firm (but not rock hard) and feel heavy.
- Mushrooms: There are many varieties of mushrooms, but as a general rule, you want to avoid any mushrooms that are wet, slimy, spotty, or misshapen.
- Oranges: The juiciest oranges will have a medium firmness (give it a gentle squeeze) and smooth skin.
- Papayas: Yellow, aromatic papayas are ripe and ready to eat. They don’t last long though, so refrigerate them once they’re ripe. You can also shred or grate unripe green papaya into Southeast Asian-inspired salads or curries.
- Parsnips: Fresh parsnips are firm with no discoloration or visible roots. Pro tips: Smaller parsnips tend to be more flavorful and tender—and if you chop off the tops, they last longer in the fridge.
- Pears: Pears are soft (especially around the neck) and fragrant when ripe—though they do ripen fast in a paper bag at home.
- Pomegranates: The best pomegranates are heavy with smooth, leathery skin and some angles to their shape (not perfectly round).
- Rutabagas: Medium-sized rutabagas tend to have the best flavor and texture. They should be smooth, heavy, and have a slightly purple tinge.
- Sweet potatoes: Choose medium-sized sweet potatoes for a sweeter, creamier consistency. Avoid ones with cracks or soft spots.
- Tangelos: Ripe tangelos are about twice the size of tangerines and should have smooth, bright-colored skin with a slight give when gently squeezed.
- Tangerines: Ripe tangerines should be bright orange and a bit firm—not too soft or squishy. If the skin has some blemishes, that’s normal.
- Turnips: Small turnips are the sweetest, and they should feel heavy and very firm. You can store them in the fridge, but only for a few days. After that, they start getting bitter.
Spring seasonal fruits and vegetables
Winter produce, such as broccoli, Brussels sprouts, and cauliflower, remain in season until May, but you’ll want to get your fill of certain winter vegetables by March. Leeks, mushrooms, parsnips, rutabagas, and turnips fall out of season by the time April rolls around.
Yet as spring unfolds, you’ll find new types of seasonal fruits and vegetables at their freshest, perfect for dishes like this bright spring asparagus salad or decadent rhubarb sticky buns.
March and April
- Artichokes: The best artichokes should have a bit of weight to them, with tightly closed petals and a little give when squeezed.
- Asparagus: Thinner asparagus stalks tend to be more tender, and they should be firm (no droop!) with tightly closed tips.
- Lettuce: There are many types of lettuce, but for all of them, you want to choose intact leaves that aren’t wilting.
- Pineapples: Choose a pineapple that feels heavy and has dark green leaves—and then turn it over. Its base should smell lightly sweet.
- Radishes: Look for radishes with smooth, brightly colored skin and fresh, green tops.
- Rhubarb: You want flat, rosy, celery-like stalks—and the deeper the red color, the sweeter the rhubarb.
- Spring peas: Pick out pea pods that are firm and bright green with fresh-looking stems.
May
Many spring produce items—including artichokes, asparagus, lettuce, pineapples, radishes, rhubarb, and spring peas—are still fresh picks as we head into May. But as the weather turns warmer, new fruits and vegetables also come into season.
- Apricots: Ripe apricots are plump, firm (but with a soft give), and uniform in color—no green tinge.
- Cherries: Fresh cherries have a glossy skin that’s deep red and feel plump and firm to the touch. Try to choose cherries with stems attached; this helps keep them fresh for longer.
- Mangoes: Ready-to-eat mangoes will be soft and smell very fragrant.
- Okra: Choose okra pods that are firm, brightly colored, and a bit springy. Avoid pods with any brown or yellowing spots.
- Strawberries: The best strawberries will have a shiny, glossy look and a deep, rich color right up to the stem.
- Swiss chard: Look for crisp, glossy green leaves with firm stems. (You can eat both the leaves and the stems!)
- Zucchini: A zucchini’s skin should be shiny and firm, without any cuts or bruises. Smaller zucchini has a stronger flavor, while a large zucchini works great for baking.
Summer seasonal fruits and vegetables
Fresh cherries fall out of season at the end of June, but other spring produce—apricots, lettuce, mangoes, okra, Swiss chard, strawberries, and zucchini— stay fresh all summer long. Plus, June offers the harvest of many seasonal fruits for refreshing fruit salads and light, tangy meals like grilled shrimp with fruit salsa.
June
- Blueberries: Choose firm, plump berries with smooth, dry skin—and focus on the blue color. Purple, red, or greenish berries are underripe.
- Cantaloupe: Look for symmetrical cantaloupes with no soft spots. If you’re unsure if it’s ripe, check the bottom (where the stem was)—it should smell nice, give to gentle pressure, and be free from mold.
- Kiwis: A ripe kiwi will be slightly firm, feel a bit heavy for its size, and have rough, fuzzy skin.
- Peaches: Choose fuzzy peaches that are firm but allow for a little squeeze. And make sure you wash peaches thoroughly. Uunless they’re grown locally, they often contain pesticide residue on their skin.
- Watermelon: The best watermelon is dark in color, firm, free from cuts or dents (scratches are okay), heavy for its size, and makes a hollow sound if you give it a knock. On its underside, you should see a faint yellow spot from where it sat ripening in the sun.
July
As summer peaks, there are even more fruits in season—plus, a few other summer classics start to make their appearance.
- Blackberries: Look for berries that are deep in color, plump, and slightly shiny. Avoid red or purple blackberries—they’re not ripe yet!
- Corn: Choose corn with bright green, tight husks and a bit of weight behind it. If the husk is peeled back, look for moist, light-colored silk and tightly packed kernels.
- Cucumbers: A good cucumber is firm, dark green, free from soft spots and wrinkled skin, and not too large.
- Green beans: Of course, green beans should have a nice green color—and the best ones snap easily when bent in half.
- Kohlrabi: This mild, peppery bulb should be firm with smooth, unblemished skin and fresh leaves. Smaller kohlrabi bulbs usually have more flavor and a better texture.
- Peppers: Choose peppers that are very brightly colored with glossy, firm skin. Avoid ones with any mushy spots or that appear dull and shriveled.
- Raspberries: Pick plump, firm raspberries that are dry and intact. Any wet or crushed berries will spoil quickly.
- Tomatoes: Tomatoes come in all different shades of red (as well as orange, pink, green, and purple). Instead of relying on color, look for tomatoes that are slightly fragrant, a bit heavy for their size, and have shiny, bright skin.
August
In addition to all of the summer produce from June and July, August kick-starts the season for fruits and vegetables that pave the way for autumn-inspired recipes.
- Acorn squash: Ripe acorn squash may have a small orange spot—but if there’s a large orange patch, the squash could be overripe. Also, look for firm, dull (not shiny) skin and a withered stem.
- Apples: Choose an apple that has firm, shiny, smooth skin and a fresh, crisp smell. Color can be hard to judge—the right tone of red or green depends on the variety.
- Butternut squash: A ripe butternut squash has a matte finish and a firm brown stem, and it sounds hollow if you tap it. The squash comes in shades of tan, beige, and orange—but avoid any with green streaks or spots.
- Eggplant: Eggplants come in a range of shapes and sizes. Choose one with glossy, very firm skin that’s free from blemishes.
- Figs: You want to choose a soft but not squishy fruit that smells slightly sweet.
- Plums: Plump plums with tight, firm skin and a fruity smell are ripe and ready to eat. If there’s no scent, the plum will ripen in a paper bag at home.
- Summer squash: Look for squash with a vibrant color, glossy skin, and a firm touch. Typically, smaller (and not too long) summer squash has a stronger flavor and better texture.
- Winter squash: Winter squash comes in a variety of shapes and sizes. Look for a dull, matte finish, a thick skin, and a dry, brown stem.
Fall seasonal fruits and vegetables
Many summer fruits and vegetables remain in season through September, including:
- Acorn squash
- Apples
- Butternut squash
- Cantaloupe
- Eggplants
- Figs
- Green beans
- Lettuce
- Mangoes
- Okra
- Peppers
- Swiss chard
- Tomatoes
- Winter squash
However, with days shortening and the weather turning colder, most summery produce falls out of season by October—though you can still get fresh acorn squash, apples, butternut squash, and lettuce.
In place of this warmer-season food, many winter fruits and vegetables kick off their season in the fall. In September, cauliflower, mushrooms, pomegranates, pumpkins, and sweet potatoes are available. By October, you can find fresh broccoli, Brussels sprouts, cabbage, leeks, parsnips, pears, rutabagas, and tangerines.
Still, there are a few produce items that are notably fresh from September through November specifically, perfect for a fall garden medley or seasonal cranberry maple chicken.
September, October, and November
- Beets: Choose beets with firm, smooth skins. Avoid any with mushy areas.
- Cranberries: Berries with a deep, rich color pack the most flavor. If they’re soft and don’t bounce, the cranberries are past their prime.
- Grapes: Look for a bunch that has many grapes firmly attached to the stem. They should be plump and firm, with no discoloration.
- Persimmons: How to choose a persimmon depends on the variety. Red Hachiya persimmons are very soft when ripe, while orange Fuyu persimmons are best when firm.
- Spinach: Look for even coloring in your spinach leaves. Avoid any mushy spots or discoloration—spinach should be crisp and perky.
About the Experts
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Sources
- Produce for Better Health Foundation: “Fruits & Veggies”
- USDA: “Seasonal Produce Guide”
