See what fruits and vegetables are in season in May. This seasonal produce guide will help you get the best May produce.
Fruits and Vegetables in Season in May
1. Apricot
Apricots are juicy stone fruits related to peaches, nectarines, and plums. In the U.S., they’re in season between May and September, but they’re best between June and August.
The fruit, which looks like a small peach, can be eaten fresh, dried, frozen, or canned. It’s also a popular ingredient in jams, baked goods, and smoothies.
Thanks to their high content of antioxidants, vitamins, and fiber, apricots are very nutritious. They’re especially rich in antioxidant carotenoids, which are also plant pigments. Carotenoids give apricots their orange color.
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2. Artichoke
There are two growing seasons for artichokes. The first one runs between March and June, then the second happens between September and October.
Also known as globe, green, and French artichokes, the vegetable is a member of the sunflower family. It’s also technically a flower, which we eat when it’s not bloomed. The flowers become inedible when they bloom.
As a rich source of fiber, artichokes are great for your digestion. Other nutrients in the vegetable include magnesium, folate, and vitamin C, which is key for immunity.
3. Arugula
Known for its peppery flavor, arugula is in season during the spring months, which includes May. It’s in season again in the fall.
Arugula is part of the cruciferous family, which includes vegetables such as cauliflower, bok choy, broccoli, kale, and Brussels sprouts.
Like other leafy greens, arugula is packed with essential nutrients like vitamin K, vitamin A, vitamin C, and folate. Plus, it provides glucosinolates, or powerful antioxidant compounds found in cruciferous vegetables.
4. Asparagus
Asparagus is in season between February and June. It’s known for its long spears and earthy flavor, though it becomes sweeter when it’s cooked.
After eating asparagus, you might notice a unique smell in your urine. This is normal and not a cause for concern! It’s due to a compound called asparagusic acid in asparagus.
Eating asparagus is good for the body. Nutrients found in the vegetable include fiber, vitamin C, and folate, which helps make red blood cells. If you’re pregnant, it’s extra important to get enough folate to prevent birth defects.
5. Avocado
Although they’re usually eaten like a vegetable, avocados are botanically fruits. Peak season runs between February and September.
Many of the avocados in the U.S. come from Mexico. However, the fruit can also grow in California, Hawaii, and Florida.
Avocados are an excellent source of omega-3 fatty acids. These are healthy fats that promote brain health and manage high cholesterol, which protects your heart. They also contain fiber, potassium, and magnesium.
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6. Banana
Bananas aren’t seasonal, meaning they grow almost all year round in tropical countries. They’re inexpensive and travel-friendly thanks to their tough peel. The fruit is creamy and sweet, making it a great snack. They also have a natural thickening effect in smoothies, especially when frozen.
Important banana nutrients include fiber, magnesium, and potassium. Fiber benefits the gut, while magnesium and potassium are electrolytes. They support fluid balance in your cells.
What’s more, potassium helps manage high blood pressure, a major risk factor for heart disease. This makes bananas a great heart-friendly food.
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7. Cabbage
In general, the peak season for cabbage is January to June, which includes the month of May. The exact peak season might differ depending on the variety and location.
There are many types of cabbage available in stores. Green cabbage is the most popular variety, but you can also find red, Napa, savory, and black cabbage.
As part of the cruciferous family, cabbage is related to vegetables like kale, Brussels sprouts, arugula, and cauliflower. It offers antioxidant glucosinolates, along with iron, fiber, and vitamin C.
8. Carrots
A late spring vegetable, carrots are in season in May. They’re also available later in the year, during the fall season.
Carrots are root vegetables, meaning they grow underground. The leaves, which grow above the soil, are edible too.
In smoothies, carrots add a wonderful sweet flavor and bright orange color. They provide nutrients like fiber, vitamin C, and vitamin A, a key nutrient for good eyesight.
Plus, carrots are high in carotenoids. Not only do carotenoids give carrots their orange flavor, but they’re potent antioxidants as well.
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9. Cherries
Cherries are usually in season in the late spring, starting in May. This lasts until July, depending on the type of cherry.
A type of stone fruit, cherries are in the same family as nectarines, peaches, plums, and apricots. They’re divided into two categories: sweet and tart. Sweet cherries are best for snacking, while tart cherries are usually used for baking.
Eating cherries is a great way to increase your intake of vitamin C and fiber. Vitamin C is needed for immune function and skin health, while fiber is important for digestion.
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10. Kiwi
Kiwi, also known as Chinese gooseberry or kiwifruit, is in season between October and May. The fruit will peak at different times during this range, depending on where it’s grown.
Known for their tart and sweet flavor, kiwis are delicious. They work especially well in smoothies with tropical ingredients, like pineapple or mango. What’s more, kiwis are packed with immune-boosting vitamin C and gut-friendly fiber, so they’re very healthy for you.
Avoid using kiwis when they’re too firm. Otherwise, they’ll taste sour and acidic. Wait until they ripen slightly and are somewhat firm, but not soft.
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11. Mango
Mango season runs between May and October. However, the fruits are typically imported from tropical countries, so you can usually find them in stores any time of the year.
The flavor of mango is sweet, mild, and almost like vanilla. Its texture is very juicy, making it a great addition to smoothies and snack plates. You can tell a mango is ready to use if it has a slightly firm texture and sweet smell.
A high-fiber fruit, mango is good for the digestive system. It’s also high in vitamin C and vitamin A, two important nutrients for a healthy immune system.
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12. Nectarines
Nectarine season starts in May and continues to October. The peak season is July and August, making it a popular summer fruit. A majority of the nectarines in the country come from California.
Thanks to the antioxidant content of nectarines, they have many health benefits. Antioxidants reduce the risk of disease and protect your cells. The fruit also provides vitamin C and carotenoids, which support eye health.
13. Peas
Peas are in season between March and May. They’re considered a spring vegetable, though they’re technically a legume. This means they provide protein, a major nutrient that we need in our diets.
The three types of peas include snow peas, snap peas, and shelling peas. The last category is sometimes called English peas or garden peas.
Most often, peas are enjoyed cooked in salads, rice dishes, casseroles, and soups. They’re a rich source of vitamin C and contain some iron, magnesium, and calcium.
13. Pineapple
Like other tropical fruits, pineapples are imported from other countries. You can find them all year round in the U.S., but they’ll taste best during their peak season from March to July.
Pineapples have a bright and sunny tropical flavor. They’re great for adding sweetness to smoothies, especially if you need to balance more earthy flavors.
High in vitamin C, pineapple is excellent for the immune system. The fruit also contains bromelain, an enzyme that helps digest nutrients in the gut.
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15. Plums
Available between May to October, plums are a tasty summer fruit. They’re a type of stone fruit, meaning they’re related to nectarines, peaches, apricots, and cherries.
The flavor of a plum depends on the variety. It can range between sweet and tart, but often, it’s sweet with some sour notes. When used in smoothies or desserts, it’s delicious on its own or with other stone fruits.
Key nutrients in plums include vitamin C, vitamin A, and vitamin K. They also contain potassium, which promotes healthy blood pressure.
16. Radish
Radishes are in season from March to May. They’re cruciferous vegetables, so they’re in the same family as vegetables like kale, cauliflower, broccoli, bok choy, and arugula.
Due to their crunchy texture, radishes are ideal for snacking and fresh salads. Plus, their peppery flavor makes them good for spicing up recipes.
Cruciferous vegetables like radishes provide glucosinolates, which are powerful antioxidants. Other nutrients in radishes include calcium and potassium.
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17. Ramps
Ramps are in season during April and May. They’re also known as wild leeks and related to spring onions. Because of this, their flavor is like a combination of onions and garlic.
Typically, ramps are foraged or gathered from the outdoors. You can use ramps just like you would other onions, leeks, or garlic. When cooked, they work well in sauces, salads, or simple side dishes.
Vitamins C, A, and K are just some examples of nutrients in ramps. They also contain manganese, a nutrient that supports the thyroid.
18. Rhubarb
Rhubarbs are pink stalks. They’re technically vegetables, though they’re usually used as fruits. That’s because they become sweet when cooked.
In season from April through June, rhubarbs are often paired with strawberries. Important nutrients in rhubarbs include fiber, vitamin K, vitamin C, and calcium.
19. Strawberry
The month of May falls within strawberry season, which starts in February and ends in July. They peak in June in most parts of the U.S.
Botanically speaking, strawberries aren’t true berries. It’s actually made of many tiny fruits. However, due to its flavor profile and how it’s often used, strawberries are called berries.
Strawberries are amazing sources of vitamin C. They contain fiber, antioxidants, iron , and magnesium too.
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20. Vidalia Onion
A sweet onion variety, Vidalia onions are in season between March and June. They have a less pungent, sharp flavor than other onions because they contain less sulfur.
Vidalia onions look like yellow onions, but they’re actually different. But you can use Vidalia onions like you would any other variety.
When used in recipes, Vidalia onions add essential nutrients like vitamin C, folate, fiber, and calcium.