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reviewed 7/20/2018

Pick your produce

Whatever the season, there's always produce to pick from. See what you can do with fruits and vegetable throughout the year.

Some fruits and veggies beckon from the produce aisle throughout the year. Others can come and go in just 1 or 2 months. This virtual grocer will give you an idea of when you're likely to find fresh produce at its peak*—and you'll get a tasty tip for enjoying it!

*May vary by region

Clementines

December – February

Put a few of these sweet, small citrus fruits in your child's lunch bag. Or peel, section and add to a salad.

Grapes

June – November

Chill grapes and add them to a salad. Or make a fruit kebab with clementine sections, strawberries, grapes, cantaloupe, banana and pineapple.

Mangos

March – May

Create a mango salsa for a fresh, flavorful twist on a traditional side dish.

Peaches

June – August

Add sliced peaches to cottage cheese. Or chop and mix into pancake batter for peachy pancakes.

Pears

September – February

Poach pears—try Bosc or Bartlett—and serve with a light drizzle of caramel or chocolate sauce.

Broccoli

March – May

September – November

Cut of florets, and slice the stalk into bite-size pieces. Add to a stir-fry.

Brussels sprouts

September – February

Roast Brussels sprouts, spritz with fresh lemon juice and top with grated parmesan.

Cucumbers

June – August

Make a tabbouleh salad using bulgur, chopped tomatoes, peeled and chopped cucumbers, parsley, and a spice lemon dressing.

Eggplants

June – August

Make vegetable kebabs by skewering pieces of eggplant, red bell peppers, mushrooms and onions. Before grilling, add flavor by brushing on olive oil and your favorite spices.

Sweet potatoes

September – February

Cut sweet potatoes into strips, season and bake for tasty fries that are rich in fiber and vitamins A and C.

Swiss chard

March – May

September – November

Sauté thin strips of Swiss chard in olive oil and garlic for about 5 minutes for a fresh side dish.

Turnips

September – February

Use turnips instead of potatoes in stews, soups or stir fries. Or cut a turnip into cubes and roast with other winter vegetables.

Sources: Academy of Nutrition and Dietetics; American Institute for Cancer Research; Produce for Better Health Foundation

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