Spring season fruits and vegetables

As many of you already know, here we are strong defenders of the consumption of seasonal fruits and vegetables. Not only because this way we help to better conserve the environment, but because we also help our economy and enjoy food with full nutritional and taste faculties.

We have a post that you surely bookmarked when you read it –if not, now you will read it and save it–, about winter season fruits and vegetables. And now, the time comes when we are going to talk to you about spring vegetables and fruits. Yes, we are sure that you too receive this season of the year with great joy. The cold is over, the days arrive with more light, the most pleasant temperatures and, above all, a lot of vegetables and fruits of the spring season that are full of flavor and variety.

These are the spring fruits that you are looking forward to eating

The best thing about the arrival of spring in this sense is that the variety of fruits that we are presented with is much greater than what we have available during the cold months of the year. Next, we leave you a small list of the best spring fruits.

Strawberries: Strawberries are one of the spring fruits par excellence. Although they usually appear in stores during the previous weeks, it is in the spring when they reach their best point for consumption and, at the same time, when they have the best price. Strawberries, like strawberries, are very rich in folic acid and vitamin C, but they also have beneficial faculties for circulation and for fluid retention.

Cherries: In contrast to how dull greengrocers tend to be in winter, strawberries and their friends, cherries add color to everything with the arrival of the new season. Cherries can be considered one of the most desired spring fruits by many consumers. When they are at their best, starting in April and May, they taste delicious and they are tremendously addictive. They have a lot of vitamins A, C, and E, folic acid, magnesium, iron, and potassium.

Meddlers: We cannot forget the meddlers when talking about the fruits themselves spring. And it can be said that this one, although small, is really interesting from a nutritional point of view. Vitamins C and E, as well as group B, along with many minerals such as phosphorus, calcium, magnesium or potassium and large amounts of fiber, make it necessary to take them into account in our basket. And they are also antidiarrheal, diuretic and antioxidant, so they have a very complete pack of health benefits.

Raspberries: Raspberries are one of those red fruits that we associate so much with spring and that, in addition, are so good for nutritious breakfasts or for the sweetest pastry recipes in spring. But here what we want is to recommend them for their magnificent vitamin and mineral properties, since they are an indispensable source of vitamin C, antioxidants and iron, potassium and magnesium.

Apricot: These small but delicious fruits are a favorite of many people, both for their taste and ease of eating and for bringing back memories that their presence brings us closer to the best time of year. Between the months of May and June is when the first apricots start to appear in the stores, and when we can enjoy its rich flavor and the enormous contribution of vitamins and minerals that it gives us, really interesting.

Spring vegetables to enrich your dishes

Peas: Although peas are usually present on our tables throughout the year, in their fresh presence, within those live pods, they arrive with spring. It is during the month of March when we begin to see that peas abound in the boxes of the greengrocers and when we can begin to prepare them in stews, salads, etc. Regarding its nutrients, its high protein and iron content stands out, but also in other minerals such as potassium, magnesium, phosphorus, etc.

Artichokes: Artichokes are from autumn, but also spring. With the arrival of April, and for a few weeks, it is very easy to find good and appetizing artichokes in greengrocers and, with them, prepare a multitude of tasty recipes. The good news is that there are many ways to prepare them and the best thing is that they are hardly fattening, they are excellent for cardiovascular health and they provide many vitamins A and C, as well as minerals such as calcium, magnesium and potassium.

Broad beans: Broad beans are also one of those foods so typically springtime that their flavor, their smell and their simple presence already transport us to this time of year. These spring beans are delicious and highly appreciated in a multitude of traditional and modern dishes and stews. But they are also due to their nutritional wealth, since they provide a lot of fiber, folic acid, vitamin B1 and minerals such as copper, phosphorus or iron.

Carrots: Carrots can be present in the kitchen throughout the year, although in reality the best time for their consumption begins from April and lasts until the end of the year. They can be applied to both savory dishes and pastries. Carrot cakes are irresistible even for the smallest of the house. In addition, they are foods rich in Vitamin A and potassium.

Spring season fruit and vegetable calendar

March fruits: Avocado, kiwi, lemon and orange

March vegetables: Swiss chard, celery, cabbage, cauliflower, asparagus, endive, spinach, lettuce

April fruits: Avocado, orange, meddler

April vegetables: Swiss chard, artichoke, celery, endive, asparagus, spinach, pea, lettuce, carrot

May fruits: Apricot, cherry, strawberry, meddler

May vegetables: Chard, artichoke, endive, asparagus, pea, broad bean, lettuce, carrot

June fruits vegetables

June Fruits: Apricot, Cherry, Watermelon, Strawberry, Raspberry

June vegetables: Swiss chard, garlic, endive, zucchini, beans, lettuce, potato, cucumber, carrot, pepper

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Spring season fruits and vegetables