Spring Fruits & Vegetables Diet

By Author: Tanya
Total Articles: 38
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Spring has to be the most anticipated of the seasons, particularly after the unusually cold and snowy winter we’ve just had. When that happens, my diet planning automatically turns to using fresh fruit in as many ways as possible for it is delicious, nutritious and a major fashion trend all round the year. Before stocking up our kitchen we need to be a bit mindful of the specific crops and harvest dates depend on the climate of our region.

Apricots come into season towards the end of spring in the warmer areas where they grow. It should be slightly soft, ripe apricots are fragrant and golden orange.

Asparagus is harvested from March through June, depending on your region. Note that thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size. Buy bright green stalks.

Cherries are ready to harvest at the end of spring in warmer areas. Sort through cherries by hand. Pick mold-free, plump cherries with vibrant color.

Beets are available from storage most of the year everywhere else. Fresh beets are often sold with ...
... their greens still attached.

Arugula is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall.

Carrots are harvested year-round in temperate areas. True baby carrots - not the milled down versions of regular carrots sold as "baby carrots" at grocery stores - are available in spring and early summer. Healthy-looking tops are an indication of freshness. Carrots should be crisp, and not look tired or limp.

Collard greens-Fresh collards have a dark green color and feel vibrant and firm Avoid wilted or yellowed leaves.

Avocado-Gently squeeze an avocado in the palm of your hand to see if there's a little give. Solid avocados take 2-3 days to ripen at home.

Fruits and vegetables listed above are some common sees in our kitchen, in spring there are also broccoli, mushrooms, potatoes, chicory, cabbage, rhubarb, leeks, spinach, spring onions, purple-sprouting broccoli, cauliflower, radishes, watercress.

Try these excellent recipes and you can celebrate spring in a healthy and delicious way.

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