For those of us near the west coast, spring is finally here. This means new colors, warmer weather, and new fruits and vegetables.
For your spring know-how, we have compiled a list of fruits that are at their peak during this time of year.
What's In Season
Strawberries are accessible all year-round, but hit their most prime season from April to June. Health wise, they have a good source of fiber, manganese and potassium. They are also high in vitamin C which is an antioxidant and helps promote immunity.
Sweet Cherries are only available during the late spring and early summer so eat up while you can! These juicy delights are high in potassium and fiber, low in calories.
Pineapples are best during April to May. The Hawaiian ones are considered the freshest, especially those marked with a ‘Jet Fresh’ tag on them. This means (as one might insinuate from the tag) that they were flown over (if you’re not in Hawaii) by a jet and are only 2-3 days old—in terms of when they were plunked from their plant. That’s right! Pineapples come from leafy plants, not trees.
Oranges: Navel, Blood, and Valencia Oranges are currently in season. Navel Oranges are in peak season from March to April, and Blood Oranges are in their prime only during March. Valencia Oranges, often referred to as summer oranges are actually in season as early as March until August. These fruits are a great source of vitamin C, a good source of B Vitamins (including: B1, pantothenic acid and folate), Vitamin A, calcium, copper, and potassium.
Grapefruit are in season from winter to early spring. They are high in Vitamin C and contain the antioxidant lycopene (only found in pink and red grapefruit). Lycopene has a high ability to help fight off oxygen free radicals which damage cells.
When you choose to buy and eat what is in season, you support our environment and your own health. Enjoy!