Ready to get cooking with fresh spring produce? There are so many amazing things at the farmer’s markets right now. Find out which fruits and vegetables are in season in May and what you can make with them.
Spring is in full swing and the farmer’s markets are starting to fill up with more warm weather fruits and vegetables. There are plenty of new, exciting things in season, from apricots and mangos to the many spring greens and even strawberries. After the cold months, it’s really time to start enjoying fresh fruits and refreshing salads.
There are just so many fruits in season in May that you might not know what to do with yourself. It is definitely the right time to start enjoying fruit salads with mangos, strawberries, blueberries, and even some shredded mint. Or blend up some fruit smoothies with tangy pineapple. You could even add some spinach for that extra nutrient boost.
Between the fresh fruits and leafy greens available in May, lots of salads are an obvious must. There are so many options for a base: lettuce, spinach, arugula, microgreens, or any combination of them. Plus there are so many tasty vegetables to add to your salads in spring. My favorite of course being avocados. Add some fresh fruit too and you have all the best that spring can offer.
Tangy and sweet, apricots are the first of the stone fruits to make their way into the markets each year. Once you have eaten your fill of the ripest, juiciest ones, there are all kinds of things to be done with apricots. Jams, desserts, added to salads, or even paired with meats for a sweet and savory combination.
YUMMY ADDICTION APRICOT RECIPES:
MORE AWESOME APRICOT RECIPES:
- Apricot Crisp with Oat Crumble by Kristine’s Kitchen
- Apricot Strawberry Smoothie by Natasha’s Kitchen
- Summer Salad with Apricot Poppyseed Dressing by Heather Christo
Healthy, peppery arugula is a great way to add some seasonal variation to many of your meals. The leafy greens go really well with sweet fruits and creamy cheeses, making them the perfect addition to sandwiches, wraps, or even on top of pizza. And of course you can mix them with other greens for a delicious salad base.
YUMMY ADDICTION ARUGULA RECIPES:
MORE AWESOME ARUGULA RECIPES:
- Simple Lemon Arugula Spicy Penne by Fork in the Road
- Easy Arugula Pesto by Life as a Strawberry
- Roasted Broccoli Chickpea Arugula Salad by Peas and Crayons
Spring artichoke season is moving along fast and doesn’t last forever. Pick up some of these unusual vegetables at the farmer’s market and steam, roast, or grill them to eat the tasty leaves before digging out the tender hearts that can be added to all kinds of savory dishes – or just eaten with melted butter.
Unfortunately, I don’t have any fresh artichoke recipes on the blog (only canned ones) but I definitely plan to cook something with this interesting plant this spring! Meanwhile, check out some amazing recipes from other food bloggers.
MORE AWESOME ARTICHOKE RECIPES:
- Garlic Roasted Artichokes with Pesto Dipping Sauce by The Food Charlatan
- The Most Amazing Roasted Artichokes by Gimme Some Oven
- Italian Stuffed Artichokes by The Lemon Bowl
Keep enjoying fresh asparagus for as long as it lasts. When in season, the stalks are at their most tender and delicious. Lightly blanch them for an easy side, or add them in pieces to your pasta, grain dish or salad to get all those great nutrients and fiber into your diet. Plus, asparagus goes with just about everything!
YUMMY ADDICTION ASPARAGUS RECIPES:
MORE AWESOME ASPARAGUS RECIPES:
- Garlic Parmesan Roasted Asparagus by Belle of the Kitchen
- Asparagus Caprese Salad with Basil Gremolata by Aberdeen’s Kitchen
- Healthy Asparagus Soup by Clean & Delicious
Depending on where you are, buying avocados during their peak season might be that one time of year when they are actually reasonably priced. But the rich, creamy flesh with all of its omega-3s is so versatile that you can add it to anything that needs some healthy fats or a smooth texture.
YUMMY ADDICTION AVOCADO RECIPES:
MORE AWESOME AVOCADO RECIPES:
- Mini Avocado & Hummus Quesadillas by Cookin Canuck
- Citrus Shrimp And Avocado Salad by Foodie Crush
- Chocolate Avocado Pie by Chocolate Covered Katie
May brings the beginning of a lot of fruit seasons, including blueberries. Full of antioxidants and vitamin C, fresh blueberries are great to add to desserts because they don’t have that much sugar. But if you want to get adventurous, there are plenty of other things to make including salads, or even roast blueberries.
YUMMY ADDICTION BLUEBERRY RECIPES:
MORE AWESOME BLUEBERRY RECIPES:
- Blueberry Spinach Salad by Wonky Wonderful
- Blueberry Oatmeal Pancakes by Savory Nothings
- Healthy Blueberry Crumble by Amy’s Healthy Baking
Just because spring fruits and vegetables are starting to reach the markets, doesn’t mean you should ignore all the fresh herbs available. They are a great way to get inventive with your recipes. It’s so much fun to add fresh herbs to salads and desserts as well as the basic meat and potatoes roasts and stews.
YUMMY ADDICTION HERB RECIPES:
MORE AWESOME HERB RECIPES:
- Easy 5-Minute Chimichurri Sauce by Happy Kitchen
- Lemon Mint Pesto by Becky’s Best Bites
- Baked Salmon with Parmesan Herb Crust by Add a Pinch
After so many months of cold weather, by May I’m happy to eat salads for almost every meal. But there is more that can be done with lettuce than just a salad with some chopped veggies. Try grilling wedges or using the leaves as casing for wraps for a low carb version. Or serve lettuce cups filled with tasty additions and sauces for a finger food meal.
YUMMY ADDICTION LETTUCE RECIPES:
MORE AWESOME LETTUCE RECIPES:
- Healthy Chicken Lettuce Wraps by Erin Lives Whole
- The Best Green Salad Recipe by This Healthy Table
- Creamy Lettuce Soup by Brooklyn Farm Girl
Mangos are one of the things I look forward to the most each year. You can use the sweet and juicy tropical fruits in everything! The big tangy Kent mangos are amazing in smoothies or paired with meats, while the almost buttery manilla and alphonso mangos are delicious in salads or eaten plain.
YUMMY ADDICTION MANGO RECIPES:
MORE AWESOME MANGO RECIPES:
- Mango Lassi Popsicles by Ministry of Curry
- Mango Chicken by Chelsea’s Messy Apron
- Mango Salsa by Cooking Classy
The young shoots and sprouts of many vegetables are edible and delicious. This early growth of mustards, radishes, and even pea tendrils is full of flavor and goes great on wraps and sandwiches in place of conventional greens. Or use some mixed microgreens in a light salad to serve alongside a classy main dish.
YUMMY ADDICTION MICROGREEN RECIPES:
MORE AWESOME MICROGREEN RECIPES:
- Smoked Salmon, Avocado, and Arugula Salad by Downshiftology
- Bean Sprout Stir Fry by Omnivore’s Cookbook
- Pea Shoot Salad with Pine Nuts & Manchego by Umami Girl
Fresh spring mint isn’t just for mojitos and mint juleps. Mint leaves can be added to all kinds of recipes, like salads and fresh spring rolls for a burst of flavor. It is especially good in fruit salads and pairs well with mango and strawberries. And you can always infuse mint into cream or syrup for decadent desserts.
YUMMY ADDICTION MINT RECIPES:
MORE AWESOME MINT RECIPES:
- Cucumber Salad with Mint by Once Upon a Chef
- Easy Mint Chutney by The Forked Spoon
- Homemade Mint Lemonade by The Speckled Palate
Along with all the other varieties – snow peas, snap peas, and English pod peas – May also brings fava beans to the markets. With so many options you can add a bit of each to your meals. Add multiple types to pasta or other grain dishes for the double benefit of vegetable nutrients and lots of protein.
Unfortunately, I still don’t have a proper recipe with fresh peas on the blog. I used frozen ones multiple times but never fresh from the farmers’ market. Hopefully, I will this spring! Meanwhile, check out these delicious creations from other food bloggers!
MORE AWESOME PEA RECIPES:
- Spring Potato Salad with Asparagus and Peas by Crowded Kitchen
- Sesame Ginger Snap Peas by Spend with Pennies
- 5-Ingredient Vegan Pea Soup by Vibrant Plate
Tart and sweet pineapples are at their best in spring. But don’t resign these tropical fruits to fruit salads or the fruit tray, pineapples pair with all kinds of spring flavors. They are especially good with meat to get the perfect blend of sweet and savory flavors going in your meal.
YUMMY ADDICTION PINEAPPLE RECIPES:
MORE AWESOME PINEAPPLE RECIPES:
- Pineapple Chicken Skillet by Paleo Grubs
- Strawberry Pineapple Salsa by The Stay at Home Chef
- Pineapple Cucumber Salad by Immaculate Bites
Beyond the basic little red radishes, there are so many varieties available in May. Purple, daikon, or even the colorful watermelon radishes are all great in salads or pickled, but can also be roasted or sauteed to bring out their natural sweetness. Or get super simple and serve thinly sliced radish with some sweet butter and bread for a unique snack.
YUMMY ADDICTION RADISH RECIPES:
MORE AWESOME RADISH RECIPES:
- Garlic Roasted Radishes by The Real Food Dietitians
- Radish Chips by Kimspired DIY
- Radish Salad with Radish Top Pesto by Love & Lemons
Tart rhubarb only has a short season, so get it while you can. The iconic red stalks are not only great for pie but can be added to roasted or braised meats for those that like things savory. If you want to preserve that tart, aromatic flavor, try pickling rhubarb stems in a sweet syrup solution and for use all year.
YUMMY ADDICTION RHUBARB RECIPES:
MORE AWESOME RHUBARB RECIPES:
- Honey Roasted Rhubarb Power Greens Salad by Cotter Crunch
- Strawberry Rhubarb Crisp by Life Made Sweeter
- Strawberry Rhubarb Oatmeal by Running on Real Food
Because they are so small, scallions are some of the first onions to be available each spring. Their sharp, fresh flavor is tasty as a garnish in all kinds of dishes, but can also be brought out in cooking. Try grilling whole green onions or making scallion pancakes for a savory snack.
YUMMY ADDICTION SCALLION RECIPES:
MORE AWESOME SCALLION RECIPES:
- Chinese Scallion Pancakes by What to Cook Today
- Shanghai Scallion Oil Noodles by The Woks of Life
- Sticky Ginger Scallion Meatballs by All the Healthy Things
Like so many other spring options, spinach is rich in nutrients. As well as loads of iron, vitamin C, and calcium, spinach has lots of antioxidants making it a superfood. Use the fresh older leaves in pastas, braised greens, or quiches. And of course the young baby spinach is a perfect alternative base for salads.
YUMMY ADDICTION SPINACH RECIPES:
MORE AWESOME SPINACH RECIPES:
- Summer Strawberry Spinach Salad with Avocado by Ambitious Kitchen
- Perfect Sauteed Spinach by A Couple Cooks
- Greek Spinach Pie by Cooking the Globe
If May still isn’t offering you enough variety in fruits and vegetables, check out the many options of spring greens. Mustards, collards, even dandelion greens are tasty when they are young and fresh. Don’t be afraid to get creative and sauté or braise the greens as well as using them in salads and wraps.
YUMMY ADDICTION SPRING GREEN RECIPES:
MORE AWESOME SPRING GREEN RECIPES:
- Spring Greens, Leek, Pea and Pesto Risotto by Cupful of Kale
- Easy Lemon Ricotta Pasta & Spinach by The Clever Meal
- Arugula Salad with Lemon, Parmesan, and Pine Nuts by Julia’s Album
If you are ready to make your taste buds dance, go hunt out those first strawberries that reach the markets in May. They are at their sweetest and juiciest early in the season and can be used so many ways. Desserts, salads, smoothies, jams – there are just so many options for strawberries that you can never have too many.
YUMMY ADDICTION STRAWBERRY RECIPES:
MORE AWESOME STRAWBERRY RECIPES: