What’s in Season in May? 10 Fruits and Vegetables to Enrich Your Spring Tables!

May marks the transition from late spring into summer, signaling a shift from hearty winter produce to the vibrant and fresh offerings of the new season. It's a time to embrace colorful, juicy, and tasty fruits and vegetables that not only delight the palate but also provide numerous health benefits. Here are some fruits and vegetables that are in season in May, ready to grace our tables.

1. Strawberries

Strawberries are a classic May fruit, offering a burst of sweetness and vibrant red color. These berries are rich in vitamin C, manganese, and antioxidants, which support immune function and reduce oxidative stress. Strawberries are in season from early May through July, making them a summer favorite. Enjoy them fresh in salads, smoothies, or desserts, or preserve their goodness by making jams and sauces.

2. Cherries

Cherries make their appearance in late spring, with a short but sweet season that lasts from May through early July. These ruby-red fruits are a nutritional powerhouse, packed with vitamins C and A, fiber, and antioxidants, which can help reduce inflammation and support heart health. Cherries are a versatile fruit, great for snacking, baking into pies, or making into preserves to extend their enjoyment.

3. Apricots

Apricots, another May delight, have a delicate orange hue and a sweet-tart flavor. They're high in vitamin A, fiber, and antioxidants, supporting vision, digestive health, and cellular protection. Apricots are in season from May to July, and their versatile nature makes them great for eating fresh, drying, or incorporating into both sweet and savory dishes.

4. Rhubarb

Rhubarb is a unique seasonal offering in May, bringing its tart flavor and vibrant red stalks to the table. Despite often being associated with desserts, rhubarb offers health benefits such as fiber, vitamin K, and calcium, supporting bone health and digestion. Rhubarb’s season runs from April to June, allowing for its use in pies, sauces, and jams.

5. Peaches

Peaches, with their fuzzy skin and juicy flesh, make their debut in late May, lasting through September. They're rich in vitamins A and C, potassium, and fiber, promoting skin health, immunity, and digestion. Peaches are incredibly versatile, delicious when eaten fresh, grilled, or used in desserts and preserves, allowing for their flavors to be enjoyed long after their season ends.

6. Asparagus

Asparagus is a staple spring vegetable, with tender green stalks that are high in vitamins A, C, and K, as well as folate and fiber, supporting eye health, immunity, and digestion. The season for asparagus runs from March to June, making May a prime time to enjoy this versatile veggie. Grill, roast, or steam asparagus for a delicious side dish or incorporate it into pasta and salads.

7. Spinach

Spinach thrives in May, offering vibrant green leaves packed with iron, vitamins A and C, and folate. This nutrient-rich veggie supports blood health, vision, and immunity. The season for spinach lasts from March through June, and it’s a versatile ingredient, perfect for salads, sautés, or blending into smoothies, providing a nutritious boost.

8. Peas

Peas, both garden and snap varieties, are abundant in May. They’re rich in fiber, vitamins A, C, and K, and protein, supporting eye health, immunity, and muscle repair. Peas remain in season from April to June, making them a delightful addition to salads, pastas, or as a simple steamed side dish.

9. Radishes

Radishes, with their crunchy texture and peppery bite, are another May offering. They’re low in calories yet high in vitamin C and antioxidants, promoting immunity and reducing inflammation. Radishes stay in season from April to June, and their versatility makes them great for adding to salads, pickling, or serving as a snack.

10. Zucchini

Zucchini begins its season in late spring, lasting through summer. This green squash is low in calories and rich in vitamins A and C, as well as potassium, supporting eye health, immunity, and muscle function. Zucchini can be grilled, roasted, or spiralized into "zoodles," making it a versatile addition to various dishes.