Eating seasonally is not a new concept, but it is a concept that more people should embrace. Many restaurants have seasonal menus, prioritizing the produce they can get during the given season. Most people have access to all sorts of produce items all year long because of importing. The reality is that different foods grow better at different times of the year, which affects its peak harvest season.

Have you ever noticed that strawberries and melons just taste better in the summer? Sweet potatoes and parsnips thrive in the fall and things like asparagus, spinach, turnips, carrots, kiwi, plantains, and more thrive in spring. We believe that you should get your hands on as many seasonal produce items as you can before the season ends. Plus, eating seasonally means that the fruits and vegetables you eat have a higher nutrient content. That is because produce items are richer in nutrients during peak ripeness. 

Eating seasonally is also a more sustainable way to live. It is a small effort you can make to lower the environmental toll associated with food transportation. You can easily purchase seasonal produce locally, either from farmers’ markets or local grocery stores. Lastly, eating seasonally can benefit your wallet, as in-season produce items tend to cost less than when those items are out of season and have to be imported from far away places that can grow them year round. 

Spring Cleansing Green Smoothie

Enhance your spring cleansing efforts by blending up this green smoothie, which contains enzymes that help to enhance digestion.

Click here to make the recipe. 

Seasonal Spring Fruit Salad

Craving a light, sweet fruit salad that’s versatile enough to go with any meal? This combination of seasonal fruit is exactly what you want!

Click here to make the recipe.

Green Goddess Spring Salad

It’s officially spring, which means that it’s time to enjoy as much fresh produce as possible! Indulge in this herbaceous green goddess salad.

Click here to make the recipe. 

Raw Collard Spring Rolls

Fill up on these vibrant, raw vegan collard spring rolls with a deliciously addictive almond butter dipping sauce.

Click here to make the recipe. 

Spring Salad With An Avocado Dressing

Spring into flavor with this crunchy salad that’s tossed in a smooth and deeply rich, vibrant avocado pesto dressing.

Click here to make the recipe.

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There is something about freshly squeezed lemonade that epitomizes summer. Perhaps your mom made big batches of lemonade for you as a child, or maybe you made some yourself to sell to the neighborhood for 25 cents per cup. With inflation, that 25-cent cup could cost three dollars today! Let’s disregard the price of lemonade for a second and get back to what matters: delicious flavors, because that is what we aim to achieve with this refreshing kiwi lemonade.

We feel that people underutilize kiwis, reserving them for occasional fruit salads or smoothies. Kiwi is a vitamin C super fruit, with one kiwi delivering more this nutrient than two oranges. Vitamin C encourages collagen production, helps the body absorb iron, and aids immune function. Because kiwi contains vitamins C and E, it is a great source of antioxidants, which aim to fight free radicals. Eating antioxidant-rich foods like kiwi can help reduce the risk of certain illnesses. It also happens to be a great source of potassium, with one kiwi delivering 215 milligrams of potassium. Getting enough potassium in your diet can help lower the risk of cardiovascular conditions, type 2 diabetes, osteoporosis, and kidney stones.

Although kiwi has natural sugars, it can be tart, especially when you combine it with freshly squeezed lemon juice. That is why we included raw agave nectar, but if you like your lemonade more tart then you can start with less agave and add more as you taste. Remember that you can always add more, but you cannot take it out. Add less agave to start if you are worried about the kiwi lemonade being too sweet.

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The winter months can be a little dark and chilly. Why not invite some color and zest into your life by making a refreshing, seasonal fruit salad? This fruit salad will help brighten any gray, gloomy winter day. It contains crisp apples, juicy mandarins, bright pomegranate arils, soft pear, tart kiwi, and herbaceous mint. Now that’s what you call a bowl of nutrition! This bowl also offers you a little break from all of the heavy holiday dishes that are readily available this time of year. Set your body up for success when you enjoy this for breakfast.

Various cultures have enjoyed fruit salads for centuries, typically adopting whatever fruit is in season. During the winter months, tropical fruits are harder to find, depending on your location. Temperate fruits like apples and citrus varieties take center stage. Pomegranate is also a classic winter fruit that is associated with renewal and abundance, especially in Middle Eastern and Mediterranean cultures. In fact, those cultures use pomegranate arils to brighten both sweet and savory dishes. You’ll love this fruit salad for the following reasons:

• It is quick and easy to make, coming together in less than 15 minutes.
• The bright colors and sweet and tart flavors make it a hit at the breakfast table or holiday gatherings.
• You can make it ahead of time and enjoy it later because it tastes even better after sitting in the fridge for a couple hours.
• It pairs beautifully with chia pudding, overnight oats, or oatmeal.
• You can customize it by using other seasonal fruits that you enjoy.
• It is budget-friendly because it uses seasonal produce items, which are typically more affordable.

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There is nothing wrong with slicing up a peach and enjoying it as a snack. You can freeze the slices and add them to smoothies or add fresh peaches to summer fruit salads. All of that sounds perfect, but sometimes you have to think outside the box to celebrate the majestic peach during the height of its season. When you roast peaches, though, the natural sugars caramelize to create a delightful treat that surprises the taste buds in the best way possible. This is truly a way to transform a beautiful fruit into a warm, healthy dessert that everyone can enjoy.

If you have never experienced the wonder of roasted peaches, you are in for a real treat. The flavor seems to intensify with each bite, delivering a sweet and almost savory dessert. You can serve them on their own or with a fresh scoop of vegan ice cream. The refreshing chill of a fresh scoop of ice cream is the perfect match for the succulent roasted peach that you serve warm. If you are not a dessert person, consider serving roasted peaches as a breakfast or brunch side. In fact, they make quite an elegant addition to your breakfast or brunch spread.

Roasting peaches is a very straightforward process that you will surely master the first time you make the recipe. Once you do it, you will want to make the recipe again and again, each time putting your own flavor or spin on the dish. Like anything, practice makes perfect, but you can make this dish whether you are master chef or novice cook. Just make sure you do one thing for us: enjoy this recipe!

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When the weather gets warmer, we have to bust out the refreshing recipes. Nothing quite like adding a little zest to your life with some spicy and sweet flavor combinations. That’s exactly what this pineapple jicama and cucumber salad is! If you are familiar with Mexican fruit vendors, you’ll understand this recipe perfectly. Typically, the vendor slices up a variety of fruits, such as papaya, melon, pineapple, jicama, cucumber, mango, and more, and places it in a cup or plate. Anyone can prepare a bowl of fruit, but the toppings make the recipe. The fruit is dressed with lime juice, a chili lime seasoning (typically Tajin), and Chamoy, which is a salty sweet condiment that has a touch of spice.

Now, both Chamoy and Tajin are not the healthiest of ingredients, so you somewhat negate the health benefits of the fruits you eat by drowning them in both of these. The good news is that you can make a healthier rendition of a fruit cart staple. You can use chili powder, lime juice, fresh orange juice, and a hint of agave to flavor your already sweet and delicious fruit. But why add the jicama? Well, jicama is a tuber that exhibits a crisp, crunchy texture and mildly nutty flavor. It is a fun way to get fiber, vitamin C, vitamin B6, and inulin, a prebiotic fiber that supports healthy digestion. Plus, jicama offers an assortment of antioxidant compounds that may help prevent cell damage and oxidative stress!

What if you are not a fan of spice? You can opt out of the chili powder entirely, or you can choose to reduce the amount and increase as you get more comfortable with the spice level. With the addition of two citrus juices and agave, though, your palate should be just fine!

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This is not your average fruit salad, people. This jicama salad, known as xec, is a citrus salad from the Yucatan state in Mexico. Xec is actually the Mayan word for salad, or ensalada. It is a quick and easy dish that is a classical side during the Day of the Dead. The ingredients in this salad may change depending on the time of year, as people use the seasonal produce that is available. Typically, though, the salad is made up of jicama, citrus fruit, and either chili powder or freshly diced serrano or habañero peppers. A classic ingredient list is as follows:

• Jicama
• Orange
• Grapefruit
• Mandarin (or tangerine)
• Sour orange
• chili powder
• Salt
• Pepper

In Yucatan, jicama is in season from November to January. It’s very common to see this salad sold by local vendors in markets in Mexico, but the ingredients can vary with the seasons. Mangos come into season during February and dragon fruit, pineapples, and other fruits and vegetables arrive during spring. Feel free to get adventurous with seasonal produce or use this recipe that is a great mix of fresh flavors.

The hardest part of making this fruit salad is the prep work, specifically the peeling of the jicama. Make sure to remove any excess skin and then dice the jicama up into bite-size pieces. It’s very common to squeeze half of a lime over the jicama to help awaken some natural flavor. This process also helps to prevent the jicama from browning.

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A fruit salad is really any combination of fruits, but this recipe calls for classic fall produce items. Pears and apples offer a refreshing crunch, but they can easily turn brown. That won’t happen in this recipe because of the lemon dressing.

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It doesn’t get much more refreshing than this, folks. We are, of course, referring to this hydrating, sweetly tart watermelon, blueberry, and strawberry fruit salad that truly embodies the essence of summer. The flavors are as vibrant as the fruit salad is colorful! This delightful blend of summer produce combines juicy and crisp watermelon, slightly tart blueberries, and succulently sweet strawberries. It’s truly the perfect balance for your taste buds. This watermelon berry salad can do it all, whether you want to enjoy this as a light snack, a refreshing side dish, or a colorful addition to brunch. Allow us to explain how this fruit salad benefits your health:

1. Hydration: Watermelon is about 92% water, which makes it an excellent choice for encouraging hydration during hot weather. It also provides vitamin C and other nutrients.
2. Rich in antioxidants: Both blueberries and strawberries contain lots of antioxidant compounds, which work to combat oxidative stress and reduce inflammation in the body.
3. Vitamins and nutrients: This salad is packed with vitamins A and C, which work to optimize immune function, skin health, and overall wellness.
4. Heart health: The different nutrients in this fruit salad may help lower blood pressure and improve cholesterol levels, two efforts that enhance heart health.
5. Fiber-rich: Strawberries and blueberries provide dietary fiber, which works to improve digestion and maintain a healthy gut.

Enjoy this nutrient-dense watermelon berry salad not just for flavor, but also for the numerous health benefits. We hope you love it as much as we do! How can you not love that surprising kiss of mint?!

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It’s true that summer is almost over, but you still have time to take your taste buds on a vacation to a fruity paradise. Enjoy this refreshing and oh-so-colorful summer fruit salad, which features some of summer’s finest fruits: peaches, kiwis, and mixed berries. This isn’t your average fruit salad; rather, it’s a fruit fiesta that will delight your palate and make your body happy with all the different antioxidants, vitamins, and minerals. You know the flavor is there, but let’s talk about the benefits of these wonderful, seasonal fruits.

Berries Galore: Strawberries, blueberries, and raspberries contain lots of antioxidants, including vitamin C, which work to fight free radicals in the body. Berries are low-sugar fruits, so they may help keep your blood sugar in check. Plus, they may improve aspects of brain and heart health.

Kiwi Craze: These little tart, green gems of goodness burst with vitamin C. It may shock you to learn that kiwis contain more vitamin C than oranges, with one kiwi containing about 100% of your recommended daily intake of vitamin C. They also contain other beneficial compounds, including beta-carotene, zeaxanthin, lutein, vitamin K, folate, magnesium, copper, and phosphorus.

Peachy Keen: Get those fresh, seasonal peaches before they’re gone! Peaches are naturally rich in vitamins A and C, both of which encourage healthier skin and immune function. Eat your way to more radiant, beautiful skin while improving digestion with a healthy dose of fiber. Although you can blend them into smoothies or add them to desserts, peaches are best enjoyed fresh!

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If you are ever lucky enough to get your hands on some heirloom tomatoes, use them wisely. Make sure that you enjoy them raw to appreciate their sweetness because they are a notch above your average tomato. Combine that juicy sweetness of heirloom tomatoes with the fresh, sweetly tart nectarines that are readily available during summer and you’ve got summer in a bowl. Although it is a simple combination, it is highly addictive and we think you’ll love it.

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