whatsinseason.info
Seasonal fruits and vegetables for
April
in the United States
April
in the United States
Guavas should yield to gentle touch.
Guavas are packed with nutrients — potassium, folate, fiber, vitamins A and, especially, C, which your immune system loves.
This one's easy: rinse and take a bite!
Guava Bars from Serious Eats
Bananas with green ends, bright yellow bodies, and no brown spots have the best balance of texture and taste.
Delicious and healthy? Bananas are packed with fiber, potassium, and vitamins B6 and C.
Snap the end and peel down the ridges. Bananas are just perfect, aren't they?
Pick cherries with stems and firm, red bodies.
Cherries are high in vitamin C, which strengthens the immune system and controls and prevents the common cold.
This one's easy: rinse and take a bite!
Rhubarb with deep red stalks are sweeter and richer to taste. Stalks should be flat, not curled.
Rhubarb is high in calcium and vitamins C and K.
Chop the stalks, then cook down in water and sugar. Try making a strawberry-rhubarb pie!
The best grapefruit has thin, smooth skin and smells fresh.
Grapefruit is great source of vitamin C, which strengthens the immune system and controls and prevents the common cold.
Halve and sprinkle a little sugar before you enjoy your healthy breakfast.
Grapefruit and Rosemary Popsicles from My Darling Lemon Thyme
Pick asparagus with tight, dry tips — and give them a smell! Avoid funky odors or limp stalks.
Asparagus is high in vitamins A, C, and K, as well as iron, which helps your blood transport oxygen around the body.
Snap off the white ends, then toss with olive oil, salt, and pepper, and roast in an oven for 20 minutes at 375°F.
Fresh limes are firm with smooth skins.
Limes are great source of vitamin C, which strengthens the immune system and controls and prevents the common cold.
Slice and squeeze over chicken, or, if you're of age, how about a gin and tonic?
Fresh rutabagas are dense and free from blemishes or soft spots.
Rutabagas are great source of vitamin C, which strengthens the immune system and controls and prevents the common cold.
Rutabagas, like potatoes, are great mashed. Imagine! Clean then boil until soft.
Choose dry, firm, and pit-free parsnips.
Parsnips are a good source of fiber, folate, and vitamins C and K.
Roast those parsnips! Cube, toss with salt, pepper, and olive oil, then throw them on a baking tray in an oven for 20-30 minutes at 375°F.
Pick bright green, medium-sized pea pods that show no signs of decay.
Peas are high in dietary fiber, vitamins C and K, and thiamine, which assists your body in energy production.
Throw some peas in with your pasta just before it's finished boiling. Peas and pasta are perfect.
Roasted Artichokes, Smashed Pesto-y Peas, and Quinoa Breadcrumbs from What's Cooking Good Looking
Look for bright red strawberries — dark red strawberries have begun to spoil.
Strawberries are high in manganese and vitamin C, which strengthens the immune system and controls and prevents the common cold.
This one's easy: rinse and take a bite!
The more outer leaves, the fresher the cabbage — grocers gradually pick off outer wilting leaves.
Cabbage is high in fiber and vitamins C and K, which is critical for your circulatory system.
Slice cabbage into thin strips, then sauté in butter.
Fresh celery is crisp. Avoid limp, musty-smelling stalks.
Celery is high in vitamin K, which controls blood clotting and helps bone growth.
Want a tasty, healthy snack? Celery works well as a peanut butter delivery vehicle.
Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries from I Am A Food Blog
Look for plump artichokes with leaves tightly closed. Avoid artichokes with dark blemishes.
Artichokes are a good source of fiber, folate, and vitamin K, which is good for blood and bone health.
Artichokes are a little complicated. Eat the flesh at the ends of the leaves after you've steamed the artichokes.
Fresh lemons are firm with smooth skins.
Lemons are high in vitamin C, which strengthens the immune system and controls and prevents the common cold.
Slice and squeeze over salads, fish, chicken, potatoes — almost anything!
Choose oranges with firm, smooth skins that feel heavy for their size.
Oranges are chock-full of vitamin C, which strengthens the immune system and controls and prevents the common cold.
This one's easy: rinse and take a bite!
Choose arugula with bright, green leaves. Avoid leaves that appear withered or slimy.
Arugula is high in folate, vitamins C and K, and calcium, which is critical for bone growth.
Make a salad! Rinse the leaves, then toss with a splash of balsamic vinaigrette, olive oil, salt, pepper, and shaved parmesan.
Look for beets with smooth, firm skins.
Beets are high in folate, which encourages red blood cell creation and circulation.
Cut beets into cubes then toss with salt, pepper, and a generous amount of olive oil. Throw them in an oven for 20-30 minutes at 375°F on a baking tray.
Choose bok choy stalks with fresh leaves and white ends free from brown spots.
Bok choy is an excellent source of vitamins A and C, a powerful combination for your immune system.
Rinse bok choy thoroughly, then steam for 5-10 minutes in a shallow bed of water.
Chopped Salad with Feta, Lime, and Mint from Smitten Kitchen
Tight, blue-green florets are the sign of fresh broccoli. As always, avoid wilting and funky odors.
Broccoli is really and truly good for you — it's high in fiber, folate, and vitamins C and K.
Rinse first, then steam for 5-10 minutes in a shallow bed of water.
Pick bright green brussels sprouts with firm, compact heads.
Brussels sprouts are nutrient-dense — manganese, folate, fiber, vitamins B6, C, and K, all packed together in a little, delicious, green nugget.
Cut brussels sprouts in half, then pan fry in olive oil. Add some hot pepper flakes to impress your friends.
Triple Umami Brussels Sprouts Stir Fry from Three Little Halves
The freshest carrots have a rich, orange color and feel smooth and firm in the hand.
Carrots are an excellent source of vitamin A, which helps your eyes and immune system.
Peel your carrots, then steam them in a shallow bed of water.
Look for compact, creamy white florets.
Cauliflower is a good source of folate and vitamins B6 and C, which strengthens the immune system.
Two words: roasted cauliflower. Snap off the florets, then toss them with salt, pepper, and a generous amount of olive oil. Throw them in the oven for 20-30 minutes at 375°F on a baking tray.
Choose fresh, green leaves. Avoid wilting.
Chard is an excellent source of vitamins A, C, and K, as well as magnesium.
Steam chard in a shallow bed of water for just a few minutes for best flavor.
Spaghetti with Swiss Chard and Garlic Chips from Smitten Kitchen
Collard leaves should appear dark green without any yellowing.
Collards deliver calcium, fiber, folate, and vitamins A, C, and K — an incredible cocktail of nutrients your body needs.
Hit collards with a one-two — boil for 10 minutes, then sauté in butter and garlic for 30 minutes.
Soba Noodles and Ginger Tahini with Crispy Kale, Shallots, and Romaine from What's Cooking Good Looking
The best kale has dark green, small-to-medium-sized leaves.
Kale is crammed full of vitamins — A, C, and K — and provides a powerful boost to your immune and circulatory systems.
You've got a lot of options, but you'll never go wrong with wilting kale in olive oil and salt.
Pick well-shaped and firm mushrooms. Avoid slimy, wet mushrooms.
Mushrooms have a special blend of niacin and riboflavin, both important for energy production in your body, as well as vitamin B5.
Clean mushrooms with paper towels, then slice and sauté.
Lemon, Herb, and Quinoa Stuffed Mushrooms from My Darling Lemon Thyme
Look for bright, smooth outer skins and firm, dry bulbs.
Onions are high in vitamin C, which helps your immune system, and are also a great source of fiber.
Peel the skins, then slice and sauté.
Look for clean, green stalks. Avoid scallions that appear limp or wet.
Scallions are a great source of vitamin K and fiber, which is good for digestive health.
Cut off the white ends, chop the green stems, and toss those scallions in your salad.
The best spinach is crisp and green.
Few vegetables have as many nutrients as spinach. Manganese, fiber, folate, iron, vitamins A, C, and K — spinach has it all!
Try wilting spinach in olive oil and salt on low heat — it's ready when it's dark green and limp.
Sprouts should smell fresh and appear clean. Make sure to wash your sprouts!
Sprouts deliver an impressive array of nutrients — protein, fiber, folate, and vitamins A, B6, C, and K. Wow!
Really, don't forget to rinse your sprouts thoroughly. After a nice rinse, add them to your favorite sandwich!
Avoid turnips with soft spots. The smaller, the sweeter.
Turnips are packed with vitamins — A, C, and K, to be exact — and are great for your immune system.
Did you know that you can mash turnips? Now you do! Clean, halve, and boil until soft.