Spring into April with Fresh Fruits and Vegetables!

Spring is finally here and so are all of the delicious seasonal fruits and vegetables. Fresh produce is a great source of vitamins and minerals that are important for our health. In addition, fruits and vegetables provide powerful antioxidants, which have been shown to have protective effects against chronic illnesses such as heart disease and cancer. Some additional nutrients found in fruits and vegetables include:

Vitamin C: powerful antioxidant that helps the body to fight the effects of cancer-causing free radicals, helps form blood vessels, muscles and collagen in bones

Vitamin A: important for vision, growth, cell division, reproduction, immunity

Vitamin K: regulates normal blood clotting, supports cell growth and bone metabolism

Folate: essential for cell growth and nervous system functioning, fetal nervous system development

Fiber: promotes regular bowel movements, speeds up elimination of waste through the colon, improves digestive health

So what fruits and vegetables are in season this Spring?

Shopping for fruits and vegetables that are in season is always a great option. Locally grown fruits and vegetables are harvested at their peak, which means you are getting the freshest produce that are full of flavor and nutrients. Try stopping by your local farmers market to find great sources of seasonal produce, or check out which fruits and vegetables are in season before you head to the grocery store!

Spring seasonal fruits and vegetables:

  • Apples
  • Avocado
  • Broccoli
  • Cabbage
  • Carrots
  • Collard Greens
  • Garlic
  • Peas
  • Radishes
  • Spinach
  • Strawberries
  • Turnips


Parmesan Carrots with Lemon-Parsley Dressing


  • 1/2 cup water
  • 1/4 cup chopped shallots
  • 14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons pine nuts, toasted
  • 1/4 teaspoon black pepper
  • 3 tablespoons shaved Parmesan cheese

How to Make It

Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients.