April Seasonal Produce Guide

Spring is in full swing! The days are longer, the trees are blooming and the weather is definitely warmer.

Of course that’s just part of the equation. The markets are full of fresh, vibrant spring produce like tender greens, citrus, peas, mushrooms, asparagus and artichokes!

This April Seasonal Produce Guide will provide you with a list of in season fruits and vegetables, plus a variety of delicious recipes below to help you make the most of these fresh ingredients.

Why eat in-season produce? Eating seasonally has many benefits as produce will have better flavor and more nutritional value as its fresher and it doesn’t require long storage or transport.

It’s also more affordable as the produce is typically grown and produced locally, which also means it’s more sustainable and you’re supporting local farmers.

The bottom line is that out of season produce is typically imported, which means you’re paying shipping costs, and it’s not as fresh tasting and has lost some of its nutritional value during storage.

Whether you’re whipping up a refreshing salad, a bright citrusy dessert, or a hearty spring-inspired main dish, this guide will help you make the most of April’s harvest.

Let’s dive into what’s in season in April and discover all the delicious ways to enjoy it!

See last month’s March Seasonal Produce Guide if you have for produce that might still be available in your area.

Cruciferous vegetables

• Broccoli. Fresh broccoli has a mild, slighly bitter flavor when raw, with a crisp, crunchy texture that is great for salads and for dipping. Once roasted or sautéed, it has a sweet, nutty flavor.
• Cauliflower. One of the most versatile veggies! Like broccoli, it’s great for dipping and used raw in salad. It’s also fabulous roasted, mashed and puréed in soup.

Greens and alliums

• Garlic. A pungent, aromatic bulb known for its bold flavor. It adds depth of flavor to savory dishes, whether raw, roasted, or sautéed. It has slightly spicy, sharp taste when it’s raw, but the flavor mellows and becomes sweet when it’s cooked.
• Green onions. Fresh and crisp with a mild onion flavor. They are great raw in salads and slaws or cooked in stir fries. The green scallions also make a great garnish for baked potatoes and chili.
• Greens. Kale, spinach and Swiss chard are all packed with nutrition and great sautéed, used in soups and salads.
• Leeks. Mild, oniony flavor makes any dish special. Add them anywhere you would use onion such as soups, pasta or even roast them for a tasty side dish. See my produce guide and collection of leek recipes for more information on varieties and ways to use it.
• Shallots. Similar to onions and garlic, but with a milder, sweeter flavor and a hint of garlic flavor. They have a delicate flavor that works beautifully in raw applications such as dressings and salads, and they also add great depth to sauces, sautés, and roasted dishes.

Other vegetables

• Artichokes. One of spring’s finest vegetables. They take a bit of prep, but they are fantastic steamed and served with aioli, added to pasta salads, or even roasted.
• Asparagus. While green is the most common, asparagus also comes in white and purple varieties. It’s great shaved raw and added to salads, or roasted, grilled or sautéed.
• Fennel. Crisp and delicious with a mild anise flavor. It’s great raw in salads or slaws, and it becomes unbelievably sweet and caramelized when roasted. See my post on fennel recipes to find out more about this underused vegetable.
• Mushrooms. Extremely versatile and great for sautéeing, stuffing, adding to risotto, pasta dishes and serving raw in salads.
• Peas. Snap peas, snow peas and English peas are all in season this month. They’re great in stir fries, salads, risotto and more!

Fruits and Citrus

• Avocados. Creamy, nutritious and they simply make everything better. Enjoy them over toasted, mashed in guacamole or in salads.
• Banana. Sweet and delicious, loaded with potassium and perfect eaten as-is or in baking recipes.
• Citrus. Grapefruit, lemons, limes and oranges are fresh and vibrant. Enjoy sweeter varieties in salads or as snacks, or squeeze them and use their juices in savory dishes, salad dressings, cocktails, desserts and more.
• Kiwi. This sweet-tart fruit is great for snacking, adding to smoothies or fruit salads.
• Pineapple. Tropical fruit with sweet, tangy and refreshing flavor. It’s great grilled, added to fruit salad and smoothies, and also work in cocktails and in savory recipes.
• Strawberries. Warmer areas will definitely see strawberries this month. They’re sweet, juicy and perfect in salads, smoothies, baked goods or as a topping for yogurt, oatmeal and more.

Greens and allium recipes