5 Spring Foods & How to Use Them

After a long winter, we can rejoice that spring has sprung. Not only are days getting longer, but the weather is getting warmer, which means a whole new selection of seasonal produce is available. Check out the list below to learn all about the spring fruits and veggies you can enjoy this time of year.

Spring Vegetables


Artichokes may look intimidating, but they’re a delicious option with a fresh, nutty flavor. Plus, this spring vegetable is a good source of fiber with 5-8 grams per serving. When choosing an artichoke, look for one with tight, compact leaves and fresh-cut stem ends.

Enjoy artichokes fresh, steamed, baked or stuffed. Check out this recipe for a tasty new way to enjoy this produce.

Collard Greens

Collard greens can taste bitter when raw, but their flavor softens and becomes milder the longer they’re cooked. These greens contain many antioxidants and are an excellent source of vitamin A, which helps maintain good vision. When selecting fresh collard greens, make sure the bunch is a deep green color, free of yellowing. Prior to using, wash and trim off the stems and any woody pieces to yield a delectable final product.

Collard greens make a yummy addition to a stir-fry, an omelet or scrambled eggs, and can be used as an alternative to lettuce. You can also use collard greens to hold sandwich or taco toppings.


This root vegetable is a sustainable option to keep in the house, since you can use all parts of it from the base to the greens. Half a cup of this spring vegetable provides 25% of your daily vitamin C and some fiber to keep your digestive track healthy. When selecting turnips, look for small ones heavy in size; they’ll be sweeter than larger ones. Choose turnips that are smooth and firm, without scars or cracks, and be sure to scrub them prior to cooking to remove any remaining soil.

Turnips are typically used in soups and stews, but they’re just as adaptable as a potato. We recommend trying a sweet potato and turnip mash for a unique spin on regular mashed potatoes. For a simple and delicious addition to any meal, try this vitamin-rich roasted turnip fry.

Spring Fruits


This versatile fruit can be added to both savory and sweet recipes. When selecting fresh apricots, look for ones that are uniform in color, plump and firm. They’re available fresh, canned or dried for convenient and nutrient-dense options. Nutrition hack: If your apricots aren’t ripe yet, place them in a paper bag on a countertop to speed up the ripening process.

Some of our favorite ways to enjoy seasonal produce like apricots include adding them to salads or even turning them into preserves. Try your hand at creating an apricot preserve to spread on your favorite breakfast bread with 1 tablespoon of peanut butter for a real treat.


This fuzzy spring fruit is sweet and 100% edible, since you can even eat the skin. Though many choose to forgo eating the skin, that’s where many nutrients are hidden. A kiwi’s skin contains a high concentration of fiber, folate and vitamin E. When shopping, choose a kiwi that’s firm, but gives to pressure, and avoid kiwis that are hard, since they’ll be sour. Storing a kiwi away from sun or heat is important to keep it edible. To accelerate the ripening process, place a kiwi in a paper bag with an apple, banana or pear.

If you’re interested in trying the skin, try eating the kiwi like an apple (the fuzz can be rubbed off prior to eating if desired). Kiwis can add a pleasant burst of flavor in a tropical salsa served with salmon fillets. If you’re looking to get the nutritional benefits of the whole kiwi, but don’t want to eat it raw, try blending it into your next smoothie.

Whether it’s fresh, frozen, canned or dried, seasonal produce has a plethora of benefits, like boosting flavor and helping to keep grocery costs down. Enjoy these seasonal options this spring, and explore more healthy living advice from our experts.

Disclaimer: This information is educational only and not providing health care recommendations. Please see a health care provider.