Fruits and Vegetables in Season for March
Here’s a top-10 list of fruits and vegetables that are in season in March (U.S./North America) — great for cooking, eating fresh, and finding at farmers markets right now
1. Citrus Fruits – mandarins, grapefruit, blood oranges, lemons/limes (peak flavor now) – Keep mandarins rinsed, dried, and wrapped in paper towels in the refrigerator so they are a grab and go snack. Serve grapefruit and blood oranges with honey for dessert. Use lemons and limes to flavor water and tea.
2. Kiwi – seasonal now in many regions; tart and sweet addition to salads or smoothies
3. Pineapple – peaks beginning in March (often imported yet freshest this time of year) Let the pineapple sit out until ripe. Trim off the skin and cut in cubes for snacks and desserts. Bake and grill with chicken and fish.
4. Asparagus – early spring favorite popping up at markets – Roast or grill as a side dish.
5. Artichokes – spring season begins in March in many areas. Boil the artichokes and serve with garlic mayonnaise for a wonderful side dish.
6. Broccoli & Broccolini – cruciferous staples still in season. Steam or roast and serve as a side dish. They go great in stir fries, sheet pan dinners, and in slaws.
7. Brussels Sprouts – winter/spring harvest still available. It is best to cut them in half or slices, toss in olive oil, then roast at 400 degrees for 20-25 minutes. Top them with balsamic vinegar glaze.
8. Leafy Greens – spinach, kale, Swiss chard, arugula and other greens. These are the spring gems of any farmer’s market. Toss them in salads or steam in a sauté pan on the stove with onions, garlic, olive oil, and lemon.
9. Radishes & Peas – crisp, fresh spring roots & pods start showing up. Toss radishes into salads and serve fresh steamed peas as a side dish.
10. Root Vegetables – carrots, turnips, parsnips, rutabagas (still great from storage/harvest). Use carrots in salads and roast all root veggies for a caramelized treat.
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Note: Availability varies by climate and region — Northern growers may have more roots & hardy greens, while Southern/California markets have earlier spring vegetables
