Healthy Eating 101 - Eat What's in Season

Eating fruits and vegetables in season is good for your body, the earth, and your wallet. Hothouse production and importation have made some fruits and vegetables available when they wouldn't otherwise be, but you will find the cheapest and tastiest produce when it's harvested during optimal conditions.

To aid in your selection, we've put together a guide detailing which popular fruits and vegetables are most commonly grown during each season:

Fall and Winter (September to February)

When the weather starts to cool down, certain root vegetables, fruits, squashes, and gourds are in season. Produce available in the Fall and Winter includes turnips, grapes, oranges, nectarines, grapefruits, pears, butternut squash, pumpkins, cucumbers and Brussels sprouts. For a delicious cold-weather meal, try butternut squash soup, roasted Brussels sprouts, and grilled pears with honey and frozen yogurt.

Spring and Summer (March to August)

In warmer weather, berries and fruits are at the height of their growing season. Produce available in the Spring and Summer includes asparagus, green beans, eggplant, citrus fruits, cantaloupes, watermelons, mangos, apricots, snap peas, tomatoes, strawberries, beets, blackberries, blueberries, boysenberries, cherries, raspberries, peaches, and plums. For those warm summer nights, try grilled asparagus, fresh tomato layered with basil and mozzarella, or a beet salad tossed with goat cheese and roasted walnuts.

Year Round

Certain fruits and vegetables are grown almost year round, like leafy greens, apples, avocados, bananas, bell peppers, broccoli, cauliflower, cabbage, carrots, celery, cherry tomatoes, lettuce, mushrooms, olives, onions, and potatoes. When you visit your local grocery store, check the fruits and vegetables for blemishes and soft spots. Produce that's in season will be bigger, more vibrant, and cheaper than produce that's been imported. Produce availability depends on your location, but this list is a good place to start.