Seasons of Eating Infographic
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Spring
- Artichokes
- Asparagus
- Carrots
- Chives
- Fava Beans
- Green Onions
- Leeks
- Lettuce
- Parsnips
- Peas
- Radishes
- Rhubarb
- Swish Chard
Summer
- Berries
- Corn
- Cucumbers
- Eggplant
- Figs
- Garlic
- Grapes
- Green Beans
- Melons
- Peppers (sweet and hot)
- Stone Fruit (apricots, cherries, nectarines, peaches, plums)
- Summer Squash
- Tomatoes
- Zucchini
Fall
- Apples
- Brussels Sprouts
- Dates
- Hard Squash (acorn, butternut, spaghetti)
- Pears
- Pumpkins
- Sweet Potatoes
Winter
- Bok Choy
- Broccoli
- Cauliflower
- Celery
- Citrus Fruit (clementines, grapefruit, lemons, limes, oranges, tangerines)
- Endive
- Leafy Greens (collards, kale, mustard greens, spinach)
- Root vegetables (beets, turnips)
Keep these tips in mind when using and shopping for seasonal produce:
- Fresh foods are often less expensive during their harvest season. You may even save money by buying in bulk.
- Shop at your local farmers market to learn more about produce and get ideas on how to prepare foods in season.
- Gardening gives you fresh seasonal produce and a little exercise, too. The sense of pride you’ll feel will make that produce taste even better!
- Frozen, canned and dried fruits and vegetables also can be healthy choices. Compare food labels and choose items with the lowest amounts of sodium, added sugars and saturated fat.
- Freeze fresh produce so you can add it to smoothies, soups, breads and more throughout the year.
Learn more at heart.org/HealthyForGood
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© Copyright 2020 American Heart Association, Inc. DS16232 6/20
