Written by Let’s be real: eating out-of-season produce flown halfway across the globe isn’t just a minor faux pas; it’s a major offense to the planet. But never fear! Your seasonal produce shopping guide is here, and this time we’re getting specific. No more mushy tomatoes in winter, no more underwhelming bananas from thousands of miles away. Let’s eat smarter, seasonally, and with a side of virtue.
1. Tropics (Southeast Asia, Central America, Caribbean)
If you live in the tropics, you’ve got a direct line to Mother Nature’s candy store year-round. But let’s break it down for maximum impact.
What’s in Season?
Dry Season (Dec – Apr):
Fruits: Mangoes, pineapples, passion fruit, tamarind, custard apples, lychees.
Veggies: Okra, eggplant, long beans, bitter gourd, squash, taro root.
Wet Season (May – Nov):
Fruits: Papayas, bananas, guava, jackfruit, soursop, rambutan.
Veggies: Sweet potatoes, cassava, water spinach (kangkong), taro leaves, green beans, peppers.
Year-Round VIPs:
Fruits: Coconuts, plantains.
Veggies: Chayote, yams, amaranth greens.
Climate Hack:
The next time you’re eyeing imported avocados in December, ask yourself: why? Go for local tropical fruits instead and enjoy the natural sweetness.
2. Subtropics (Florida, Mediterranean, Southern China, parts of Australia)
The subtropical zones are like the Goldilocks of climate—just right for all kinds of delicious fruits and veggies. Here’s what’s popping.
What’s in Season?
Spring (Mar – May):
Fruits: Oranges, lemons, grapefruits, tangerines, strawberries, loquats.
Veggies: Artichokes, asparagus, snap peas, spinach, scallions, radishes.
Summer (Jun – Aug):
Fruits: Peaches, melons (cantaloupe, watermelon), nectarines, apricots, figs.
Veggies: Zucchini, cucumbers, eggplant, bell peppers, tomatoes, green beans.
Fall (Sep – Nov):
Fruits: Pomegranates, persimmons, dates, olives, apples, quinces.
Veggies: Pumpkins, squash, leeks, kale, fennel, carrots.Winter (Dec – Feb):
Fruits: Citrus (oranges, lemons, grapefruits), kiwis.
Veggies: Broccoli, cauliflower, cabbage, brussels sprouts, turnips, beets.
Climate Hack:
Stick to hearty squash or roasted root veggies for soups, sautees, and one-pot meals.
3. Temperate Regions (North America, Northern Europe, East Asia)
Ah, the temperate zone—where it’s finally cool enough to enjoy those autumn apples but warm enough to grow a serious summer garden. Let’s do this.
What’s in Season?
Spring (Mar – May):
Fruits: Rhubarb, strawberries (locally grown, please).
Veggies: Asparagus, artichokes, radishes, arugula, peas, fava beans, green onions, spinach.
Summer (Jun – Aug):
Fruits: Blueberries, raspberries, blackberries, cherries, peaches, plums.
Veggies: Tomatoes, zucchini, cucumbers, bell peppers, eggplant, corn, green beans, lettuce.
Fall (Sep – Nov):
Fruits: Apples, pears, grapes, cranberries, elderberries.
Veggies: Pumpkins, butternut squash, sweet potatoes, brussels sprouts, cauliflower, kale, cabbage, leeks, carrots, celery root.
Winter (Dec – Feb):
Fruits: Apples (stored varieties), pears.
Veggies: Potatoes, onions, garlic, parsnips, beets, rutabagas, turnips, celery root, hardy greens like kale and collards.
Greens Hack:
Winter is the time for hearty greens and roots. Don’t sleep on celery root—it may look ugly, but it makes the best mash, soup, or stir fry.
4. Arid/Desert Regions (Middle East, North Africa, Southwestern US)
When you’re living in a desert, it’s all about hardy crops that thrive without much water—and honestly, we’re a little jealous of that.
What’s in Season?
Spring (Mar – May):
Fruits: Apricots, strawberries, loquats, dates.
Veggies: Green onions, artichokes, spinach, fava beans, zucchini blossoms, peas, lettuce.
Summer (Jun – Aug):
Fruits: Watermelon, cantaloupe, honeydew, figs, grapes, prickly pear.
Veggies: Tomatoes, eggplants, cucumbers, bell peppers, okra, squash, chilies.
Fall (Sep – Nov):
Fruits: Pomegranates, late figs, dates, quinces.
Veggies: Carrots, beets, pumpkins, onions, kale, chard.
Winter (Dec – Feb):
Fruits: Citrus (oranges, lemons, grapefruits), dates.
Veggies: Broccoli, cauliflower, radishes, turnips, spinach, cabbage, collard greens.
Carb Hack:
Forget quinoa. We’re talking about drought-resistant grains like barley, millet, and bulgur. Plus, they’re just as tasty and much more eco-friendly.
Climate-Conscious Shopping Hacks (That Actually Make You Smarter):
Know Your Roots: Roots and tubers (think sweet potatoes, beets, and turnips) store well and travel less, making them the ultimate seasonal heroes.
Befriend Farmers: Farmers’ markets are your best friend. If it didn’t come from local soil, it probably shouldn’t be in your basket.
Avoid Imports: Bananas in winter in a temperate region? You’re better than this.
Compost Your Scraps: Stop tossing those wilted greens—compost them and start fresh.
Final Pep Talk:
Seasonal eating isn’t just better for the planet—it’s tastier, more nutritious, and let’s be real, makes you sound more interesting at dinner parties. So, get with the program, eat what’s in season, and maybe spare us all from your imported kiwi obsession.