Spring has sprung and with it comes all of the yummy produce we’ve been waiting all winter for.
Here are our fave five fruits and veggies available March through May.
- How to pick: Apricots are best if they’re firm and uniform in color. They can be purchased ahead of time and stored to ripen, just don’t forget about them!
- Apricots are great for your daily dose of vitamins A and C, dietary fibers, and potassium.
- Low in fat and full of flavor, apricots look best on a skewer: Link
- How to pick: A good artichoke should be firm and heavy with tightly closed leaves.
- Peel back the layers and reap the reward; artichokes are full of folic acids and essential dietary fibers along with vitamins C and K
- This recipe is super easy and stays true to the artichoke muse: Link
- How to pick: Mustard greens should be green and blemish free (without brown spots or yellow coloring).
- What don’t mustard greens have? They’re full of protein, vitamins C, K, and A, and dietary fibers.
- This recipe is just about as easy as it gets and makes for a crowd pleasing side dish: Link
- How to pick: Leaves should be crisp and fresh. Any wilting or discoloration is a bad sign.
- What you get: Radicchio is not only fun to pronounce but it’s full of antioxidants and essential vitamins.
- This recipe is radicchio! Link
- How to pick: Strawberries are best when shiny and bright in color. They should have fresh looking leaves, any leaves with browning color or dryness indicates a old strawberry.
- Strawberries are easily the most underrated superfood on the market, they’re full of vitamin C, antioxidants, and potassium.
- Honestly, strawberries are best left alone, but don’t forget to wash them!