by Casey McGuire

The majority of fruits and veggies are seasonal. Though, many can be eaten during other seasons, or “off” months, your taste buds will thank you for knowing when the “on” months are. Also, because there is an abundance of them while they are in season, it is a general rule that they are also cheaper when in season, depending upon a cost that may be associated with importing them. So, if you forget what is in season, look at prices, and it may help you remember. Cheap and good; you can’t beat that.

Fruit and Veggie of the Month: 

April

FRUIT: Mangos (the most widely consumed fruit in the world)

WHAT TO LOOK FOR: Slightly firm, with a slightly sweet aroma. Avoid any sap on skin.

STORAGE: Keep at room temperature for 1-2 days. Refrigerate when peeled.

BENEFITS: High in vitamin A, and a good source of vitamin C

VEGETABLE: Asparagus (used to be used for toothache cure)

WHAT TO LOOK FOR: Choose odorless stalks, with dry white tips. Avoid limp or wilted stalks.

STORAGE: Refrigerate up to four days. Wrap stalks in damp paper towel, and keep in a plastic bag.

BENEFITS: Good source of vitamins A and C, and high in folate

Below are a list of other fruits and vegetables that are also in season generally throughout spring:

Avocados

Basil

Beans

Beets

Berries

Broccoli

Cabbage

Chinese Cabbage

Cucumbers

Head or Iceberg Lettuce

Okra

Sweet Oranges,

Papayas Peas

Chile Peppers

Sweet Peppers

Radish

Rhubarb

Shallots

Spinach

Summer Squash

Turnips

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