Fruits and vegetables always taste better when they are in season in your area and are harvested closer to the peak of freshness than those that spend a lot of time in shipping, possibly traveling thousands of miles. This section features several in-season fruits and vegetables. Consider including some of this produce in your menus this month.
Spring is in full swing, bringing a long list of fruits and vegetables in their peak harvest season. Some in-season fruits include apricots, cherries, mangoes, pineapples, and strawberries. In-season vegetables include asparagus, lettuce, okra, radishes, and zucchini.
Pineapples are a sweet tropical fruit that can be consumed fresh or cooked. Pineapple juice can be used to add sweetness to many recipes. Somewhat intimidating in appearance, pineapples have a hard, spiky exterior protecting a bright yellow, juicy interior. Pineapple can sit at room temperature for a few days before serving, and it becomes softer and juicier with time. However, it is perishable and should be closely monitored for spoilage. While pineapple is delicious on its own or in a fruit salad, consider something a little more adventurous and celebrate National Salsa Month with Pineapple Salsa. This recipe also incorporates fresh herbs and would be appropriate for National Herb Week.
Radishes are a crispy, crunchy vegetable that reach their peak of freshness in April and May. They can be red, pink, white, or purple and come in many different shapes and sizes. Radishes become spicier with maturity and are an excellent source of vitamin C, fiber, and potassium. Keeping with our theme of trying new things, introduce children to radishes and other vegetables with USDA MyPlate’s Crunchy Vegetable Wraps. This recipe is highly customizable, so let your sense of adventure run wild!