Check out which fruits and vegetables are in season in April with this seasonal produce guide.
Fruits and Vegetables in Season in April
1. Artichoke
Artichokes, which are also known as globe, French, and green artichokes, have two growing seasons. The first is from March to June, and the second is from September to October.
They are part of the sunflower family, and the edible part of the plant is technically an unbloomed flower. Once the flowers bloom, artichokes are no longer edible.
Not only are artichokes a great source of fiber and nutrients like folate and magnesium, they also contain more antioxidants than any other vegetable.
2. Arugula
Arugula, which is also known as rocket, is a peppery, delicate leafy green that’s part of the cruciferous family, like kale, broccoli, and cauliflower.
While arugula is available in grocery stores all year round, it tastes best during its peak seasons in early spring and fall.
This flavorful green is mostly water, but two cups of arugula is enough to meet 50% of the recommended daily amount of vitamin K, which is great for bone health. You can eat it cooked or raw, and while cooked arugula may lose some of its nutrients, cooking it can increase the absorption of vitamin A.
3. Asparagus
Peak asparagus season is typically from February to June. Green asparagus is most common, but it’s also found in white and purple.
Asparagus, which grows as stems up from the ground, used to be considered an allium, like onion and garlic, but in recent years its classification has changed.
It is a great source of vitamin C, which is important for a healthy immune system. It’s also a great source of folate, fiber, and iron.
4. Avocado
Avocados, which are technically a fruit not a vegetable, are in season from roughly February through to September.
In the US, avocados are mainly grown in California, Florida, and Hawaii, but the majority of the country’s avocados come from Mexico.
Avocados contain plenty of vitamins and minerals. They are packed with potassium, healthy fats, fiber, and much more.
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5. Banana
Bananas are a tropical fruit that are available year round. They grow on what looks like trees, but are actually giant herbs.
They are the definition of a feel good food. Bananas contain tryptophan, which is an amino acid that converts to serotonin in your body. Serotonin is a chemical messenger that is associated with pleasure and positive feelings, and so eating bananas can give you a bit of mood boost.
Bananas are full of potassium, B vitamins, vitamin C, fiber, and magnesium. They support both digestive and heart health.
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6. Broccoli
Broccoli is a cruciferous vegetable related to other vegetables like cauliflower, cabbage, and Brussels sprouts. April is typically the end of peak broccoli season, so enjoy them while they’re still at their very best.
There are many different varieties of broccoli including broccolini and broccoli rabe. Broccoli is packed with vitamin A and vitamin C. In fact, one cup of broccoli has more vitamin C than an orange.
7. Cabbage
Cabbage is another cruciferous vegetable. It is available year round, but its peak season is from January to June.
The most popular type of cabbage is green cabbage, but there are many other popular varieties like red, purple, and Napa cabbage.
Cabbage is low in cholesterol and saturated fats, and it is extremely low calorie with only 15 calories per cup. It contains fiber and iron, which is great for digestive health.
8. Carrot
Carrots are a root vegetable, and while orange is the most common color, there are heirloom varieties in colors like yellow, purple, and white.
Unlike many other vegetables, carrots are actually better for you when they are cooked versus when they’re raw. When carrots are cooked, your body is able to absorb a lot more beta-carotene, which is an antioxidant compound that converts to Vitamin A in your body.
Not only are carrots very versatile, they are a great source of vitamins A, C, and K, as well as antioxidants.
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9. Collard Greens
Collard greens are a cruciferous vegetable that are available year round, but they’re peak season is from January to April, so now is a great time to get your greens in.
Collards are a hardy leafy green and they are very versatile. You can eat them raw or cooked.
They are one of the best food sources of vitamin K, but they also contain B vitamins, vitamin A, vitamin C, folate, magnesium, and potassium.
10. Kiwi
Kiwis, which are also known as kiwifruit and Chinese gooseberry, are in season almost all year with the exception of the warm summer months.
They taste best when they are slightly firm. If kiwis are too firm they have a very sour taste. They are a great fruit to snack on or add to smoothies because they contain lots of vitamins and nutrients like vitamins C, E, and K, as well as potassium and folate.
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11. Mushroom
It’s easy to forget that mushrooms are not a vegetable, but actually part of the fungi family. There are countless varieties of mushrooms, like shiitake, portobello, cremini, morel, enoki, and chanterelle.
Mushrooms have a meaty texture which makes them a popular meat replacement. Not all mushrooms are safe to eat, so avoid eating mushrooms you see in the wild because they may be poisonous.
They are a great source of B vitamins, vitamin D, and potassium.
12. Peas
There are three kinds of peas: snap peas, snow peas, and shelling peas, which are also known as English peas or garden peas. Peas are a spring crop that are in season from March to May.
Peas are not a vegetable, they are a legume. Most often they are cooked, but you can also eat peas straight out of the pod. Since they are a legume, peas are packed with protein. One serving of peas contains just as much Vitamin C as 2 large apples.
13. Pineapple
Pineapples are the perfect tropical fruit to add to smoothies all spring and summer long. They’re peak season is from March through July.
They are native to South America, and they are a perennial plant that can survive for years, but each plant only produces one pineapple each growing season.
Pineapples are rich in vitamin B6, vitamin C, calcium, iron, and magnesium. They also contain bromelain, which is a mixture of enzymes that are great for digestion and reducing inflammation.
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14. Radish
Radishes are available all year long, but they are at their best from March to May. It might surprise some to know that radishes are a cruciferous vegetable, like broccoli and kale.
They are crisp and crunchy with a slightly peppery taste. Their leaves are also edible.
Radishes are a source of antioxidants, calcium, and potassium, which can help with lowering blood pressure.
15. Ramps
Ramps, which are also known as wild leeks, are a wild allium related to spring onions. They have a very short season usually starting sometime in April and ending in May.
They are very flavorful and taste like a cross between garlic and onions. Since ramps grow in the wild they have to be foraged, but if you do pick ramps in the wild it’s great to leave as many bulbs as possible in the ground, so that they can grow back the following year. If foraging isn’t your style, you can find them at the farmers market.
Ramps are high in beta carotene, which converts to vitamin A when consumed. They’re also rich in vitamin C, which is great for immune health.
16. Rhubarb
Rhubarbs are often used like fruits in pies and other desserts, but they are actually a vegetable. They are typically in season from April through June.
The pretty red stalks are edible, but the leaves on the rhubarb plant are poisonous. Rhubarbs are high in fiber, which is great for the digestive system. They also contain calcium and vitamin K.
17. Strawberry
Strawberry season can vary slightly from year to year, but typically it lasts from February to July.
They are one of the most popular berries because of their sweet, slightly tart flavor. Strawberries are very versatile. You can eat them raw or cooked, and use them in everything from pies to smoothies, or drinks like strawberry green tea lemonade.Â
Strawberries contain antioxidants and are a good source of fiber and vitamin C.
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18. Vidalia Onion
Vidalia onions are a type of sweet onion. They’re peak season is from March through June.
Sweet onions like Vidalias have less sulfur than other onion varieties, which is why they’re sweeter and a lot less pungent. The best part is that they don’t make you cry when you’re cutting them.
They contain plenty of antioxidants, and are rich in vitamin C, chromium fiber, and folate.