FALL VEGETABLES

• Artichokes
• Broccoli
• Broccolini 
• Broccoli rabe
• Brussels sprouts
• Carrots
• Cauliflower
• Celeriac (celery root)
• Chayote
• Chicories (radicchio, endive)
• Greens
• Leeks
• Parsnips 
• Rutabagas
• Sunchokes
• Sweet potatoes
• Tomatillos
• Winter squash

FALL FRUITS

• Apples
• Cranberries
• Figs
• Grapes
• Pears
• Persimmons
• Pomegranates

FALL SEASONAL VEGETABLES

Gather a cornucopia of the following vegetables, which are all in season during the fall. 

ARTICHOKES

Most people think of artichokes as a spring vegetable, but the leafy globes have a second, smaller harvest that happens in the fall. Steamed, whole artichokes make healthy, elegant starters and they’re delicious paired with a bowl of soup as a light supper. Learn more about artichokes and get recipe ideas in our guide Ingredient IQ: Artichokes.

Selection Choose artichokes with thick leaves that cling tightly to the head and “squeak” when rubbed. A little browning on the leaf tips is OK, but avoid artichokes with brown stripes, spots and droopy leaves.

Storage Artichokes are actually the flowers of a thistle plant, and like most flowers they like cool, humid conditions. Store in the crisper drawer or in a sealed container in the fridge for three to five days.

BROCCOLI

Like other cruciferous vegetables that are so readily available they seem seasonless (hello, kale), broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower. Broccoli is delicious in mac and cheese and other pasta dishes; it also makes for flavorful pureed soup, such as our Cream of Broccoli Soup. For more ideas, check out our roundup of Vegan Broccoli Recipes We Love.

Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dry.

Storage Refrigerate whole broccoli heads immediately and use within three to five days. Or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

BROCCOLI RABE/BROCCOLINI

The long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards. Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook.

Selection Look for long, firm stems topped with  dark green florets that show no signs of yellowing. 

Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days. 

BRUSSELS SPROUTS

Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes. For more recipe ideas and tips for cooking with them, check out our guide to Brussels sprouts.

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

CARROTS

Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback. The white, yellow, purple, and red varieties are especially stunning when they are raw; cooking may turn purple and red carrots back to orange. Carrots must be harvested before the ground freezes, but “storage varieties” will keep for months. In some cases, they get sweeter and more flavorful after a few weeks. Check out our roundup of Fresh and Tasty Carrot Recipes.

Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first. They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime. 

Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot. Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel–lined container or a paper bag, then store in the crisper drawer of the fridge. 

CAULIFLOWER

Snowy-white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool. Learn more about cauliflower with our guide Ingredient IQ: Cauliflower, and be sure to check out our collection of Tasty Vegan Cauliflower Recipes.

Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

CELERIAC (AKA CELERY ROOT)

When you cut away the thick outer skin of a knob of celeriac (also called celery root), you’ll find pale flesh that’s firm like a turnip with a flavor similar to celery. It’s excellent when used like potatoes in soups and stews, blended like cauliflower to make a creamy sauce, or grated like carrots for salads. Learn more about celeriac and find recipes here: What Is Celeriac? Get to Know and Love the Homely Root Vegetable.

Selection Choose grapefruit-size roots that feel heavy and don’t have too many knobs or roots sticking out. A smoother exterior means less waste after the thick peel has been cut away. 

Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place. Store in a paper bag to prevent any grit from dirtying the storage space. 

CHAYOTE

The pale green, oval gourds have a flavor that’s a cross between cucumber and zucchini. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup. 

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning. 

Storage Store whole chayotes in the crisper drawer of the fridge for three to five days. Slice or cut just before serving; the flesh will turn brown if left for an extended period of time. 

CHICORIES (ENDIVE, RADICCHIO)

The pleasantly bitter members of the chicory family make colorful additions to salads and develop a natural sweetness when they’re braised, roasted, or grilled. 

Selection Choose endive and radicchio heads that look full and show no signs of browning. Then check the base of each head; it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head; if it looks larger, outer leaves have been pared away after they browned.

Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation. They will keep up to a week.

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed. Check out our guides to kale and collard greens.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will be even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

LEEKS

Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather. Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes. For recipes or to learn how to prepare them, check out: What Are Leeks? How to Clean, Cut, and Cook Them.

Selection Choose small to medium-size leeks that are more white than green. Most recipes call for the white or light green parts of the vegetable; dark green leaves can be tough and fibrous. 1 medium leek equals 1 to 1½ cups chopped.

Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags. 

PARSNIPS

Parsnip lovers will tell you: There’s nothing like the white, carrot-shaped root veggies for adding flavor to soups, stews, and mashed potatoes. Our Lentil Shepherd’s Pie with Rustic Parsnip Crust offers a good example.

Selection Choose medium-size parsnips that feel firm like carrots and have no soft or brown spots. Large parsnips and parsnips that have been in storage too long may taste bitter.

Storage Store like carrots in the fridge, i.e, in a breathable bag (paper or mesh) in the crisper drawer. 

RUTABAGAS

Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks. 

Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place (such as a basement or garage). 

SUNCHOKES (AKA JERUSALEM ARTICHOKES)

The small, knobby vegetables with a distinctive artichoke flavor are actually the roots of a type of sunflower and are harvested in the fall. Try shaving them raw over salads, roasting them like potatoes, or adding them to creamy mashes and soups along with other root vegetables. 

Selection Opt for medium to large roots that feel firm and have fewer knob-like protrusions—they will be easier to peel.

Storage Wrap in damp paper towels and store in a bag or container in the crisper drawer of the fridge.

SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient at Forks Over Knives, and we’ve got lots of recipes to choose from. 

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

Storage Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

TOMATILLOS

Love salsa verde? Then stock up on tomatillos during peak season. All you need to do is broil them till they start to brown and bubble; then blend them until smooth to use as a base (that can be frozen) for salsa, green enchilada sauce, soup, and more. 

Selection Pick firm tomatillos with dry, tight husks. Most tomatillos will be bright green, but they can also turn yellow or even purple as they mature.

Storage Store tomatillos at room temperature for up to a week. Whole, husked tomatillos can also be frozen for up to six months. 

WINTER SQUASH

The giant jewels of cold weather cooking are harvested throughout the fall, when they’re at their sweet and tender best. There are many kinds of winter squash, including butternut, acorn, delicata, and spaghetti. Pumpkin is also a winter squash. Most types are interchangeable in recipes, so feel free to try kabocha or pumpkin in place of butternut, use acorn instead of delicata, or substitute an heirloom variety in any of our tasty recipes.    

Selection First check the skin; it should be firm and thick with no pale green undertones (a sign the squash was picked before it was fully ripe), slashes, or cuts. Then, look at the stem to make sure it is dry and woody. 

Storage Whole winter squash will keep in the fridge several weeks or in a cool, dark, dry place for several months. Once cut, store squash pieces or halves in the fridge, and use within three to five days.

FALL SEASONAL FRUITS

The following fruits are at their very best in the autumn months. 

APPLES

Fall is peak season for apples, with the harvest running from late summer right through Thanksgiving. We’ve got lots of amazing vegan apple recipes to choose from.

Selection You probably already have a favorite apple for snacking and/or baking, but fall’s an ideal time to try new and heirloom varieties. Give each  apple a gentle once-over to check for bruises or soft spots. Smaller fruits are ideal for snacking; larger apples means less peeling and easier slicing when baking. 

Storage Apples stored in a cool, dark place will stay crisp and fresh for weeks, but they’ll last even longer in the fridge. Warmer temperatures cause the fruit to over-ripen and turn mealy or soft. Dunk sliced apples in a 1:3 solution of lemon juice to water to prevent browning.

CRANBERRIES

Fresh cranberry season is short, so stock up when you find them to add incomparable, tangy flavor to baked goods year-round, like a Peach-Cranberry Cobbler.

Selection Look for bags of cranberries that are bright red and uniform in color. Give the bag a shake and examine closely to make sure none of the fruits inside have begun to rot due to moisture.

Storage Fresh cranberries will keep for up to two weeks in the refrigerator. You can also throw the bags straight into the freezer for future use. 

FIGS

While California figs are in season from June through September, European figs are available throughout the fall. Learn more about different fig varieties here: Ingredient IQ: Figs.

Selection Look for plump, tender, bruise-free figs that are rich in color.

Storage Store them up to two days in the refrigerator on a paper towel-lined plate. (Don’t wash figs until you plan to use them.)

GRAPES

Autumn is high season for table (i.e., snacking) grapes. It’s also when you’ll find locally grown fruit and old-fashioned varieties, such as Concord or Jefferson. We especially love using grapes in savory recipes such as slaws and grain salads, where the juicy jewels add a burst of sweetness. For more recipe ideas, see Healthy Grape Recipes for When You’re Craving a Touch of Sweet and Juicy.

Selection Choose grape clusters with the greenest stems you can find and no browning or drooping fruit. A dusty “bloom” on the skin means the grapes are extra-fresh and haven’t been subjected to too much transport or handling.

Storage Refrigerate unwashed grapes in a paper or mesh bag or lidded container for up to two weeks. You can also freeze grapes on a parchment-lined baking sheet to enjoy as a sweet frozen treat. 

KIWIS

The fuzzy fruits with green and gold flesh may look like they’re from the tropics, but kiwis actually thrive in cool temperatures and are harvested around the first frost. They make a great addition to a blended breakfast bowl. To learn more, check out our article How to Peel a Kiwi + Recipes to Try.

Selection Kiwis are picked before they’re ripe, so it’s OK to choose fruit that’s hard then let it ripen at room temperature until it becomes fragrant and has a little give when gently squeezed. Avoid kiwis that are misshapen or look bruised or wrinkled. 

Storage Let kiwis ripen at room temperature; then store the ripe fruit in the fridge for up to a week. Hard, unripe kiwis will keep for several weeks in cold storage. 

PEARS

That “partridge in a pear tree” in the Christmas carol was probably feasting on the last of the tree’s fruit, which is harvested throughout the fall. And since we’re talking holidays, one fun way to use pears is as a natural sweetener for cranberry relish. Learn more about the shapely fruit in our Ingredient IQ: Pears.

Selection Gently press the stem end of each pear; if it has a little give, the fruit is ripe. But don’t worry if the only pears you can find are rock-hard: Select unblemished fruits, and allow them to ripen at room temperature for two to three days. 

Storage Once ripe, store pears in the fridge for up to five days. Mature, unripe pears will keep in the crisper drawer for two weeks or more. 

PERSIMMONS

Super-sweet, glowing orange persimmons show up in the specialty produce section of supermarkets in mid- to late fall. There are two types to choose from: squat, round Fuyu persimmons, which have firm, semi-crunchy flesh, and elongated Hachiya persimmons, which are soft, with an almost jelly-like pulp when very ripe. Try them in fruit salads, smoothies (Hachiya), pies, and muffins.

Selection Choose persimmons the way you would choose tomatoes: Look for glossy, bright, unblemished fruit that has a little give but isn’t soft. 

Storage Because persimmons are harvested and shipped before they’re fully ripe, you may need to ripen them at room temperature for a day or two before enjoying. 

POMEGRANATES

Fresh, whole pomegranates start to appear in stores in September. Our handy Pomegranate Ingredient IQ tells you everything you need to know about enjoying their sweet, juicy seeds, also known as arils.

Selection Choose a crimson-colored pomegranate (one is usually plenty for most recipes) that looks plump and feels heavy in your hand. Heaviness is a clue that the seeds inside are fat with juice. 

Storage Place whole pomegranates in paper bags and refrigerate for several weeks to prevent them from drying out. Pomegranate seeds can be refrigerated up to five days or frozen for six months. 

This article was originally published on Sept. 21, 2020, and has been updated.

The post Your Guide to Fall Fruits and Vegetables That Are in Season Now appeared first on Forks Over Knives.

IN-SEASON VEGETABLES

• Arugula
• Artichokes
• Asparagus 
• Beets
• Carrots
• Fava beans 
• Fresh herbs
• Kale, collards, mustard, and turnip greens
• Kohlrabi
• Lettuce
• Morels
• New potatoes
• Nettles
• Peas, sugar snap peas, and pea shoots
• Radishes
• Ramps/wild garlic
• Spring onions/green onions
• Spinach
• Swiss chard

IN-SEASON FRUITS

• Grapefruit
• Lemons
• Mangoes
• Pineapple
• Rhubarb
• Strawberries

SPRING VEGETABLES

The following vegetables are in season during the spring. 

ARUGULA

The peppery salad green is especially good when paired with springtime vegetables, as it is in our Mediterranean Shaved Asparagus Salad.

Selection Choose bags, boxes, or bunches of leaves that show no signs of browning, wilting, dampness, or spoilage.  

Storage Store arugula in the fridge, but protect it from cold temperatures by placing it in a paper or mesh bag. Wilted arugula can be refreshed by soaking it 15 minutes in a bowl of cold water. 

ARTICHOKES

The spiky globes we eat are the buds of a perennial thistle that are harvested before they bloom, first in the spring, then again in the fall. Steamed, whole artichokes make healthy, elegant starters, and they’re delicious paired with a bowl of soup as a light supper. Learn more about artichokes and get recipe ideas in our guide Ingredient IQ: Artichokes.

Selection Choose artichokes with thick leaves that cling tightly to the head and “squeak” when rubbed. A little browning on the leaf tips is OK, but avoid artichokes with brown stripes, spots, and droopy leaves.

Storage Artichokes are actually the flowers of a thistle plant, and like most flowers they like cool, humid conditions. Store in the crisper drawer or in a sealed container in the fridge for three to five days.

ASPARAGUS

The springtime bounty of tender asparagus spears extends through early summer. Shave asparagus into ribbons for an elegant salad or coat and roast spears for a tasty snack.

Selection Select bright green spears with tight heads that don’t look limp or soggy. Asparagus size is a matter of preference: Choose thick spears for roasting and thinner spears for quick steaming. Check the tips and ends. Ultra-fresh asparagus tips will have a slightly purplish hue. Ends that look pale or woody will be fibrous and tough.

Storage Store spears like a bouquet of flowers. Trim asparagus ends, then place ends-down in a large jar of water in the fridge for up to three days.

BEETS

Give beets a chance: One of the sweetest vegetables around, beets make an excellent addition to salads and are especially delicious when roasted. Learn more about the vibrant veggies, including recipes to try, in our guide to beets.

Selection Select small to medium beets. (Larger beets will be more fibrous and less sweet.) They should be plump and firm, with smooth, undamaged skin. Check any greens attached. They should look perky. Limp, wilted greens have already started tapping the attached beets for moisture.

Storage Cut away greens and taproots, as these will pull away moisture. Store in the fridge crisper up to two weeks.

CARROTS

Carrots grow best in the cool temperatures of spring and fall. Spring carrots are especially sought-after for their sweetness. The tapered vegetables can do almost anything: dips, cakes, soups, salads, and even hot dogs. Check out our roundup of carrot recipes for all of the above.

Selection There should be no signs of wrinkling or molding. Check any greens attached. They should look perky. Limp, wilted greens have already started tapping the carrot for moisture.

Storage Remove tops or leaves, and store in the fridge crisper up to two weeks.

FAVA BEANS

Spring is the only season you’ll find fresh fava beans, also called broad beans, so jump on the occasion to enjoy the large, oval legumes that have a pea-like flavor and a creamy texture.

Selection Look for plump, firm, moist pods with no signs of browning. Smaller fava beans are tender enough to eat raw; larger beans will need to be peeled, but they will hold their shape better when cooked.

Storage Refrigerate whole pods of fava beans for up to a week. Hulled beans can be frozen raw for future use.

FRESH HERBS

Spring’s the time when a wide variety of fresh herbs start showing up at farmers markets, and also the season when standards like parsley and cilantro are at their tender, fragrant best. Check out our guide to pairing fresh herbs and produce for some winning combos. 

Selection When buying fresh herbs, select bright green bunches with thin, tender stems and no signs of yellowing or browning. Check the stem bottoms. They should be bright and firm, not brown and gooey.

Storage Store like a bouquet for five to seven days in a jar or vase filled with water on the counter or in the fridge (except basil, which gets brown in the fridge). Change the water regularly.

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

The cool temperatures of spring keep bitter greens tender and sweet. April, May, and June are also prime season for baby versions of these leafy greens. Check out our individual guides to collard greens and kale for more tips and tricks.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will be, even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash, and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

KOHLRABI

This bulbous member of the cabbage family is a cool-weather crop that’s grown and harvested in spring and fall. Sliced, or grated, kohlrabi adds sweet crunch to salads. 

Selection Choose firm, small bulbs with vibrant greens attached. Avoid kohlrabi that looks dry or shows signs of cracking. Peel before using and reserve the leaves, which can be prepared like other greens. 

Storage Place kohlrabi in a paper bag, and refrigerate for up to seven days.

LETTUCE

Lettuce is available all year round, but it peaks in spring and early summer. Follow the general shopping and storage tips here, or check out our comprehensive guide to lettuce for the scoop on different varieties and how to choose and use them.

Selection Select greens that look crisp, dry, and ruffly with no browning, yellowing, or wilting leaves. Check for symmetrical heads that haven’t had outer leaves trimmed away. The cut stem end should look dry with only a little browning.

Storage Store whole in a large mesh or paper bag in the crisper drawer for up to three days. Washed and dried leaves will keep for up to three days in the fridge. Remove any wilting or browning leaves.

MORELS

Honeycomb-capped morels are a gourmet delicacy and have a short season from March to May. They can be used in or added to cooked mushroom recipes (do not eat them raw) to impart an intense, earthy taste. To fully experience their flavor, try them in simple dishes like a Mushroom and Green Pea Risotto. Learn more about morels and other flavorful fungi in our comprehensive guide to mushrooms.

Selection Choose plump morels with moist, firm stems. The darker the color, the deeper the flavor. Avoid any that look damp or slimy—they will spoil quickly.

Storage Place unwashed morels in a breathable (mesh or paper) bag and store in the fridge for 1 to 2 days.

NEW POTATOES

New potatoes are harvested in spring when their skin is paper thin and their flesh is firm and flavorful. Try them in potato salad.

Selection Select firm, smooth-skinned potatoes that don’t show signs of sprouting, cuts, or black spots. If you plan to cook potatoes in batches, look for same-size tubers that will cook in the same amount of time. 

Storage Store at room temperature in a cool, dark cupboard or drawer for up to three months. Refrigeration can affect potatoes’ color, flavor, and texture by causing their starches to convert to sugars.

NETTLES

Stinging nettles have a deep, sweet, spinach-y flavor when cooked. You can learn everything you need to know about this wild edible from FOK contributor Sharon Palmer, MSFS, RDN. 

Selection Look for bunches of bright green leaves with tender stems and no blooms. Wear kitchen gloves when handling and rinsing. Heat exposure (e.g., boiling, blanching, sautéing) removes the sting.

Storage Transfer nettles to a paper or fabric bag (not mesh—their prickly hairs will catch your skin!), and store in the fridge for up to 3 days. Blanched nettles can also be frozen like spinach. 

PEAS, SUGAR SNAP PEAS, AND PEA SHOOTS

Peas are a simple way to bring subtle sweetness to casseroles and pasta dishes, but did you know they can also be blended into delicious sandwich spreads and even hummus? Sugar snap peas add a bit of crunch to grain-and-veggie bowls or creamy pasta dishes. Young, tender pea shoots are a sweet springtime addition to salads and stir-fries. 

Selection Select firm, full, small- to medium-size pods that are a uniform bright green. Check the tips: Just-picked pods will have ends that are green and look fresh, not brown or dry. If buying shelled peas at the farmers market, ask when they were shelled. Once out of their pods, peas’ natural sugars quickly turn to starch, which can make them mealy. 

Storage Store peas and sugar snap peas in a breathable (mesh or paper) bag in the fridge crisper drawer to allow humidity to circulate without trapping moisture. Shell or stem just before eating.

RADISHES

Spring radishes aren’t just red; they come in a rainbow of varieties with names such as watermelon and purple plum. Their piquant crunch works well in salads, salsas, and sandwich toppings. Radishes can also be braised or roasted like turnips and potatoes. Enjoy them with other root veggies in Linguine with Root Vegetable Ribbons.

Selection Look for medium-size, vibrantly hued radishes with no cracks (a sign they’ve been in storage too long) or indications of spoilage. 

Storage Place in a breathable (mesh or paper) bag in the fridge crisper drawer to allow humidity to circulate without trapping moisture. Save any greens; they can be cooked like kale or spinach. 

RAMPS/WILD GARLIC

Get these wild members of the allium family while you can. The leaves and bulbs can be switched in for green onions and used like any other fresh herb. Try substituting ramps for basil to make a springtime pesto.

Selection Choose bunches of full, bright green leaves with or without bulbs.  

Storage Wrap in damp paper towels and place in a resealable container. Use quickly as these wild edibles do not keep long.

SPRING ONIONS/GREEN ONIONS/SCALLIONS

The fresh, mild flavor of young onions is essential to salsas and Asian dishes like a Crispy Tofu and Veggie Stir Fry. Green onions and scallions are two names for the same, pencil-thin vegetable. Spring onions have white or red bulbs that are wonderful roasted or grilled whole. 

Selection Choose onions that look firm with lots of green. The tips should be pale white, with no browning. 

Storage Wrap in a damp paper towel, and place in a resealable container for optimum freshness for up to a week.

SPINACH

Is there anything you can’t make with spinach? The tender, leafy green makes its way into smoothie bowls, salads, and heartier entrees such as our Spinach-Apricot Salad with Spiced Lentils. It’s an essential part of our Dairy-Free Spinach and Artichoke Dip. It even makes a great pizza topping.

Selection Opt for baby spinach in raw recipes, and large, dark green mature leaves for cooked dishes. 

Storage Place unwashed spinach leaves in a resealable plastic container lined with paper towels to prevent moisture from accumulating. Refrigerate up to five days. 

SWISS CHARD

Summer may be Swiss chard’s banner season, but it’s harvested throughout the year and not only tolerates cold temperatures well but can taste even better when grown in the cold. Chards’ sturdy, curled leaves make it great for stuffing with tasty fillings, as in our Millet-Stuffed Chard Rolls. For more tips and recipes, check out our guide to Swiss chard.

Selection Choose bunches or bags of leaves that are deep green and show no signs of yellowing. Check the stems: thick stems indicate firmer leaves that are better for cooked recipes, like a Lentil, Chard, and Sweet Potato Curry. The ribs and the leaves of chard can both be eaten, but it helps to separate them before cooking, because the ribs will need more time in the pan. Tender-stemmed young leaves are best used raw in salads and grain bowls. 

Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days. Wilted leaves can be refreshed by soaking them for 15 minutes in a large bowl of cold water. Or you can just cook them; wilting won’t affect the flavor.  

WATERCRESS

The pungent, sharp flavor of watercress is similar to arugula, but the leaves and stems have more crunch. Wild watercress can be especially peppery and may need to be cooked. 

Selection Watercress is usually sold in bunches or hydroponically grown clusters with the roots still attached. Hydroponic watercress will be milder and more tender than the dark green bunches. Avoid watercress that looks wilted or has started to yellow.

Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days. Wilted leaves can be refreshed by soaking them for 15 minutes in a large bowl of cold water.

SPRING FRUITS

The following fruits are in season in spring. 

GRAPEFRUIT

Though predominantly associated with winter, you can continue to find lush, juicy grapefruit well into the spring months, offering a burst of color before the first warm-weather fruits arrive. Grapefruit makes a wonderful addition to salads and grain dishes such as our Freekeh Tabbouleh with Grapefruit. Check out our guide to grapefruit for even more tips!

Selection Choose white or yellow grapefruits for more tart flavor, red for more sweetness. Pink varieties fall somewhere between the two. Perfectly ripened grapefruit has slightly flattened sides and a healthy sheen on its skin. The fruit should feel heavy in your hand. 

Storage Keep one or two grapefruits in a fruit bowl at room temperature to be eaten right away. For longer storage, place in the fridge for up to two months. 

LEMONS

Eureka and Lisbon lemons are the common types you’ll find in spring and year-round, though they may not be labeled as such. All lemons are interchangeable in recipes. 

Selection Choose lemons that feel heavy (a sign of juiciness) and show no signs of molding or browning. Most lemons are harvested green, then ripen to yellow, so a greenish hue may just mean that the lemons have not been artificially ripened. When using lemon zest, opt for organic lemons to avoid exposure to pesticide residues.  

Storage Store lemons on the counter for up to a week and in the refrigerator for up to a month. Whole lemons are easier to juice at room temperature. (Another trick is to warm them in a microwave for 10 seconds.) To make the most of peak-season lemon flavor and specialty varieties, freeze lemon juice and zest for future use.

MANGOES

Mangoes can be found year-round, but the widest selection of varieties is available during the spring months. They blend up into sweet, thick purées that can be turned into luscious desserts like Mango-Lime Tart and Easy Vegan Mango Ice Cream. For more info on different types of mangoes, check out our complete guide.

Selection Avoid over-ripe fruit that feels soft and/or has lots of freckles or large black spots on the skin. Unripe mangoes will ripen at room temperature, like avocados.

Storage Store at room temperature until fully ripe; then transfer to the fridge for up to 5 days. 

PINEAPPLE

Pineapples can be tasty year-round thanks to imports from growing regions around the globe, but peak season stretches from March to July. Get to know the tropical fruit’s savory side with recipes for BBQ Cauliflower and Pineapple Pizza and Pineapple Teriyaki Burgers.

Selection Take a whiff of the pineapple stem; it will smell sweet and fragrant when the fruit is ripe. Other ripeness signs include a yellow-gold color around the eyes and at the base. 

Storage Avoid refrigerating whole pineapples until they are very ripe. Cut pineapple should be kept in the fridge.

RHUBARB

The tart, celery-like stalks of the “pie plant” pair beautifully with apples, berries, and other sweet, juicy fruits. Velvety-soft cooked rhubarb is luscious in Strawberry-Rhubarb Oatmeal. You can also finely dice rhubarb and add it to salads for a surprising hit of tart flavor. Learn more in our guide to rhubarb.

Selection Pick small- to medium-size stalks that are reddish pink; larger stalks may be stringy. 

Storage Remove and discard the leaves (which contain high amounts of oxalic acid and are poisonous), then store the stalks like celery in the crisper drawer. Freeze raw, chopped rhubarb for future use. 

STRAWBERRIES

Sensational on their own, sweet, perfectly ripe strawberries dress up any recipe. Scatter a few into a salad, blend them into a colorful gazpacho, or simply pile them on top of puddings and parfaits. For a deeper dive on the springtime jewels, including recipes to try, check out our comprehensive guide to strawberries. 

Selection Select vibrant, evenly colored berries that show no signs of softening. Small hairs on the berries indicate extra freshness: These get brushed away with long storage and repeated handling. Check bottoms of containers for “weeping” juice—a sign that some berries may be crushed or starting to mold.

Storage Store strawberries uncovered in the fridge for up to three days. Wash only when ready to eat. Water rinses away delicate berries’ protective coating, and moisture speeds molding.

The post In-Season Produce: Your Guide to Spring Vegetables and Fruits appeared first on Forks Over Knives.

WINTER VEGETABLES

• Allium bulbs (onions, shallots, garlic)
• Avocados
• Beets
• Bok choy
• Broccoli
• Broccolini
• Broccoli rabe
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery root
• Chayote
• Chicories (endive, radicchio)
• Collards
• Fennel
• Kale
• Leeks
• Mustard greens
• Rutabagas
• Sweet potatoes
• Swiss chard
• Turnip greens
• Winter squash

WINTER FRUITS

• Apples
• Clementines
• Grapefruit
• Kiwis
• Kumquats
• Lemons
• Oranges
• Pears
• Persimmons
• Tangerines

WINTER VEGETABLES

Plenty of vegetables positively thrive in the cold winter months. Here are all the veggies in season right now.

ALLIUM BULBS (ONIONS, SHALLOTS, GARLIC)

The papery skins of these aromatics help the flavorful bulbs withstand long storage times. They are a boon in winter, when they can be roasted or caramelized for tasty pizza garnishes, bread toppings, and quesadilla fillings. 

Selection Check all to make sure they look dry and show no signs of molding. Give them a firm squeeze to make sure they don’t have soft spots. Avoid any that feel soft or have begun to sprout.

Storage Never put onions, shallots, or garlic in the fridge, where the humidity can cause them to soften and mold. Instead, store them in a bowl or basket at room temperature. Keep them away from the potatoes, too; both vegetables release moisture into the air, which can cause spoiling.

AVOCADOS

Most of the avocados sold in the United States and Canada are imported from Mexico, where peak growing season extends from November to February. This is when dark-skinned Hass avocados are at their creamiest, and prices for the sought-after produce go down. Try them in wraps, salads, and, of course, dips. 

Selection To find ripe avocados in the pile, look for those that have a little give when gently squeezed and feel soft near the stem end. Another ripeness indicator: The stem of a ripe avocado will come off easily and the flesh beneath will be a vibrant green. Avoid avocados with sagging skin, brownish spots, or dents. 

Storage Leave under-ripe avocados on the counter to ripen at room temperature, then store ripe avocados in the fridge for up to a week. Cut avocados should be placed cut-side down on a plate or wrapped in plastic wrap to prevent browning.

BEETS

These cool-weather lovers can withstand light frosts and are harvested throughout the winter in milder climates. They’re great for roasting and can be grated just like carrots for salads and sandwiches. Learn more in our full guide to beets.

Selection Choose small- to medium-size beets that feel firm and show no signs of wrinkling. Bright, vibrant greens are a frequent bonus—they can be used like Swiss chard or spinach—and a sign that the beets were recently harvested. Avoid beets that are smaller than a large radish; they will be hard to peel.

Storage Remove any greens immediately, and refrigerate beets in a breathable paper bag until ready to use. Trimmed beets that are kept cool and dry will remain fresh and firm for several weeks.

BOK CHOY

Also called Chinese cabbage, leafy bok choy comes in a wide range of sizes, from baby bouquets to lettuce-size heads. The mild flavor and quick cooking time make it a staple in stir-frys, and it is also delicious grilled, steamed, or added to an Asian-style noodle soup. 

Selection Choose bok choy the way you would choose a head of lettuce: Look for full, firm, unblemished leaves and no signs of dampness or browning at the stem. 

Storage Bok choy will keep up to five days in the crisper drawer of the fridge. Remove any plastic wrapping before storage to prevent moisture buildup.

BROCCOLI

Like other cruciferous vegetables that are so readily available they seem seasonless (hello, kale), broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower. Broccoli is delicious in creamy pasta dishes and makes for a flavorful pureed soup. (See some of our favorite vegan broccoli recipes here.) 

Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dry.

Storage Refrigerate whole broccoli heads immediately and use within three to five days. Or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

BROCCOLI RABE/BROCCOLINI

These long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall and winter dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards. Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook.

Selection Look for long, firm stems topped with  dark green florets that show no signs of yellowing. 

Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days. 

BRUSSELS SPROUTS

Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes. For more recipe ideas and tips for cooking with them, check out our guide to Brussels sprouts.

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

CABBAGE

Red, white, Napa, Savoy—all cabbage varieties are cool-weather vegetables that taste sweeter when the temperatures drop. The ultra-versatile veggie adds taste and texture to slaws, salads, soups, and stews. For a change, try quick-pickling it as a flavorful addition to a Buddha bowl or roast cabbage wedges with potatoes for a hearty winter meal. For more ideas, check out our favorite vegan cabbage recipes.

Selection Look for firm cabbage heads with no droopy or missing leaves; these are a sign of an older vegetable. Give it a quick sniff, too. A sulfurous, cabbage-y scent means the head has been in cold storage a while and may taste pungent or bitter.  

Storage A whole cabbage will keep two to three weeks in the fridge or in a cool, dry place (like a garage in winter). Cut cabbage should be bagged or wrapped in plastic wrap before refrigerating for up to three days. For best color and flavor, use shredded cabbage within a day or two. 

CARROTS

Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback. The white, yellow, purple, and red varieties are especially stunning when they are raw; cooking may turn purple and red carrots back to orange. Carrots must be harvested before the ground freezes, but “storage varieties” will keep for months. In some cases, they get sweeter and more flavorful after a few weeks. Check out our roundup of Fresh and Tasty Carrot Recipes.

Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first. They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime. 

Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot. Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel–lined container or a paper bag, then store in the crisper drawer of the fridge. 

CAULIFLOWER

Snowy-white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool. Learn more about cauliflower and get recipe ideas with our guide Ingredient IQ: Cauliflower.

Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

CELERIAC (AKA CELERY ROOT)

When you cut away the thick outer skin of a knob of celeriac (also called celery root), you’ll find pale flesh that’s firm like a turnip with a flavor similar to celery. It’s excellent when used like potatoes in soups and stews, blended like cauliflower to make a creamy sauce, or grated like carrots for salads. Find more tips here: What Is Celeriac?

Selection Choose grapefruit-size roots that feel heavy and don’t have too many knobs or roots sticking out. A smoother exterior means less waste after the thick peel has been cut away. 

Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place. Store in a paper bag to prevent any grit from dirtying the storage space. 

CHAYOTE

The pale green, oval gourds have a flavor that’s a cross between cucumber and zucchini. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup. 

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning. 

Storage Store whole chayotes in the crisper drawer of the fridge for three to five days. Slice or cut just before serving; the flesh will turn brown if left for an extended period of time. 

CHICORIES (ENDIVE, RADICCHIO)

The pleasantly bitter members of the chicory family make colorful additions to salads and develop a natural sweetness when they’re braised, roasted, or grilled. 

Selection Choose endive and radicchio heads that look full and show no signs of browning. Then check the base of each head; it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head; if it looks larger, outer leaves have been pared away after they browned.

Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation. They will keep up to a week.

FENNEL

The root vegetable with a delicate anise flavor is harvested in late fall and early winter after the pale white bulbs have fully matured. Not familiar with fennel? Get to know the crunchy veggie with our Ingredient IQ: Fennel. 

Selection Choose fennel that is white or pale green with no cracks in the flesh or browning. Because the stems are too fibrous to cook with, select medium-size bulbs with trimmed stems. 

Storage Store fennel in a paper or plastic bag in the crisper drawer of the refrigerator for up up to two weeks. (The fronds may wilt, but that’s OK.) Wrap cut fennel in plastic wrap to prevent browning. Chopped fennel can also be frozen raw for use in soups and stews. 

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed. Check out our guides to kale and collard greens for more information and recipes.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will taste that way, even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

LEEKS

Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather. Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes. Learn more about leeks here: What Are Leeks?

Selection Choose small to medium-size leeks that are more white than green. Most recipes call for the white or light green parts of the vegetable; dark green leaves can be tough and fibrous. 1 medium leek equals 1 to 1½ cups chopped.

Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags. 

RUTABAGAS

Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks. 

Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place (such as a basement or garage). 

SWISS CHARD

Summer may be Swiss chard’s banner season, but it’s harvested throughout the year and not only tolerates cold temperatures well but can taste even better when grown in the cold. Chards’ sturdy, curled leaves make it great for stuffing with tasty fillings, as in our Millet-Stuffed Chard Rolls. Find more recipes and tips here: Get to Know Swiss Chard.

Selection Choose bunches or bags of leaves that are deep green and show no signs of yellowing. Check the stems: thick stems indicate firmer leaves that are better for cooked recipes, like a Lentil, Chard, and Sweet Potato Curry. The ribs and the leaves of chard can both be eaten, but it helps to separate them before cooking, because the ribs will need more time in the pan. Tender-stemmed young leaves are best used raw in salads and grain bowls. 

Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days. Wilted leaves can be refreshed by dunking them 15 minutes in a large bowl of cold water. Or you can just cook them; wilting won’t affect the flavor.  

SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient at Forks Over Knives, and we’ve got lots of recipes to choose from. 

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

Storage Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

WINTER SQUASH

The giant jewels of cold weather cooking are harvested throughout the fall, when they’re at their sweet and tender best. There are many kinds of winter squash, including butternut, acorn, delicata, and spaghetti. Pumpkin is also a winter squash. Most types are interchangeable in recipes, so feel free to try kabocha or pumpkin in place of butternut, use acorn instead of delicata, or substitute an heirloom variety in any of our tasty recipes.    

Selection First check the skin; it should be firm and thick with no pale green undertones (a sign the squash was picked before it was fully ripe), slashes, or cuts. Then, look at the stem to make sure it is dry and woody. 

Storage Whole winter squash will keep in the fridge several weeks or in a cool, dark, dry place for several months. Once cut, store squash pieces or halves in the fridge, and use within three to five days.

WINTER FRUITS

Brings sweetness and color to your winter with the following fruits, which are all delicious this time of year. (And be sure to check out our Recipes for Baking with Winter Fruit.) 

APPLES

Fall may be peak season for apples, but when properly stored, many varieties such as Fuji, Braeburn, Rome, and Gold Rush remain crisp, juicy, and fresh long after the harvest.  

Selection Give each apple a gentle once-over to check for bruises or soft spots. Smaller fruits are ideal for snacking; larger apples means less peeling and easier slicing when baking. 

Storage Apples stored in a cool, dark place will stay crisp and fresh for weeks, but they’ll last even longer in the fridge. Warmer temperatures cause the fruit to over-ripen and turn mealy or soft. Dunk sliced apples in a 1:3 solution of lemon juice to water to prevent browning.

CLEMENTINES, TANGERINES, AND MANDARIN ORANGES

Always wondered what the difference was between the three? All are essentially descendants of mandarin oranges. Clementines are a cross between a sweet orange and a mandarin orange, with loose, easy-to-peel skins and no seeds. Tangerines are a type of mandarin orange with thin skins and (usually) seeds. All three get sweeter as the weather gets colder and winter progresses. 

Selection Weigh each fruit in your hand; the heavier they feel, the juicier they’ll be. When buying a five-pound box, take a peek beneath the first layer of fruit—which usually contains the biggest, prettiest specimens—to be sure the rest look just as fresh. 

Storage When stored in the fridge, clementines, tangerines, and mandarin oranges will keep up to three weeks. Check the fruit regularly for mold—one moldy fruit can contaminate the rest quickly, even in the refrigerator.

GRAPEFRUIT

Grapefruit lovers all have their favorites: Deep red varieties are prized for their deep sweetness, pink grapefruits are beloved for their beautiful color and sweet-tart flavor, and white grapefruits are sought out by aficionados for their slightly sour, complex flavor profiles. The XL citrus are excellent additions to savory salads, like FOK’s Freekeh-Grapefruit Tabbouleh. 

Selection Choose uniformly colored, smooth, shiny grapefruits that look slightly flattened on the sides. These are all signs the fruit has ripened fully before it was harvested.  

Storage Grapefruits will keep up to two months in the fridge or a cool area of the house. The fruit tastes better at room temperature, though, so you may want to store one or two on the counter for immediate consumption.  

KIWIS

The fuzzy fruits with green and gold flesh may look like they’re from the tropics, but kiwis actually thrive in cool temperatures and are harvested around the first frost. They make a great addition to a blended breakfast bowl. To learn more, check out our article How to Peel a Kiwi + Recipes to Try.

Selection Kiwis are picked before they’re ripe, so it’s OK to choose fruit that’s hard then let it ripen at room temperature until it becomes fragrant and has a little give when gently squeezed. Avoid kiwis that are misshapen or look bruised or wrinkled. 

Storage Let kiwis ripen at room temperature; then store the ripe fruit in the fridge for up to a week. Hard, unripe kiwis will keep for several weeks in cold storage. 

KUMQUATS

In season from November to March, kumquats are ideal for on-the-go snacking since you eat the citrus whole—skin and all. They make tasty additions to fruit salads and exotic fruit medleys, like the topping for this Easy Purple Sticky Rice Pudding.

Selection Look for firm, brightly colored fruit with no signs of yellowing or browning. Kumquats are more perishable than other citrus, so buy only what you will use in a few days. 

Storage Refrigerate kumquats in an airtight container to prevent them from taking on the flavors of other foods in the fridge. 

LEMONS

Winter is when lemons are at their sweetest, juiciest best. It is also the best time to find specialty varieties like Meyer lemons and pink-lemonade lemons. Eureka and Lisbon lemons are the common types you’ll find year-round in supermarkets, though they may not be labeled as such. All lemons are interchangeable in recipes. 

Selection Choose lemons that feel heavy (weight equals juice) and show no signs of molding or browning. Most lemons are harvested green, then ripen to yellow, so a greenish hue may just mean that the lemons have not been artificially ripened. When using lemon zest, opt for organic lemons to avoid exposure to pesticide residues.  

Storage Store lemons on the counter for up to a week and in the refrigerator for up to a month. Whole lemons are easier to juice at room temperature. (Another trick is to warm them gently in a microwave for 10 seconds.) To make the most of peak-season lemon flavor and specialty varieties, freeze lemon juice and zest for future use.

ORANGES

From Christmas to the Lunar New Year, winter celebrations around the world feature oranges as “golden” gifts during the darkest days of the year. Winter is also the time when you can find specialty varieties like navel and blood oranges. 

Selection Because skin color is not necessarily an indication of sweetness or ripeness, choose oranges that feel heavy for their size and have smooth, unblemished peels.  

Storage Keep a few oranges on the counter for quick use. Store extras in the fridge, where they will last for weeks. 

PEARS

That “partridge in a pear tree” in the Christmas carol was probably feasting on the last of the tree’s fruit, which is harvested throughout the fall. And since we’re talking holidays, one fun way to use pears is as a natural sweetener for cranberry relish. Learn more about the shapely fruit in our Ingredient IQ: Pears.

Selection Gently press the stem end of each pear; if it has a little give, the fruit is ripe. But don’t worry if the only pears you can find are rock-hard: Select unblemished fruits, and allow them to ripen at room temperature for two to three days. 

Storage Once ripe, store pears in the fridge for up to five days. Mature, unripe pears will keep in the crisper drawer for two weeks or more. 

PERSIMMONS

Super-sweet, glowing orange persimmons show up in the exotic produce section of supermarkets in mid- to late fall and their peak season extends through early winter. There are two types to choose from: squat, round Fuyu persimmons, which have firm, semi-crunchy flesh, and elongated Hachiya persimmons, which are soft, with an almost jelly-like pulp when very ripe. Try them in fruit salads, smoothies (Hachiya), pies, and muffins.

Selection Choose persimmons the way you would choose tomatoes: Look for glossy, bright, unblemished fruit that has a little give but isn’t soft. 

Storage Because persimmons are harvested and shipped before they’re fully ripe, you may need to ripen them at room temperature for a day or two before enjoying. 

The post In-Season Produce: Your Guide to Winter Fruits and Vegetables appeared first on Forks Over Knives.

Summer Vegetables

• Asparagus
• Beets
• Carrots
• Corn
• Cucumbers
• Eggplant
• Fresh Herbs
• Lettuce
• New Potatoes
• Peas and Sugar Snap Peas
• Tomatoes
• Zucchini and Yellow Squash

Summer Fruits

• Berries
• Muskmelons
• Watermelon
• Stone Fruits (Apricots, Nectarines, Peaches, Plums)

Summer Vegetables

The following vegetables are at their very best in the summer.

Asparagus

Asparagus begins to peak in late spring, but you can continue to find great asparagus through early summer. Shave asparagus into ribbons for an elegant salad or coat and roast spears for a tasty snack.

Selection Select bright green spears with tight heads that don’t look limp or soggy. Asparagus size is a matter of preference: Choose thick spears for roasting and thinner spears for quick steaming. Check the tips and ends. Ultra-fresh asparagus tips will have a slightly purplish hue. Ends that look pale or woody will be fibrous and tough.

Storage Store spears like a bouquet of flowers. Trim asparagus ends, then place ends-down in a large jar of water in the fridge for up to three days.

Beets

Give beets a chance: One of the sweetest vegetables around, beets make excellent additions to salads and are especially delicious when roasted.

Selection Select small to medium beets. (Larger beets will be more fibrous and less sweet.) They should be plump and firm, with smooth, undamaged skin. Check any greens attached. They should look perky. Limp, wilted greens have already started tapping the attached beets for moisture.

Storage Cut away greens and taproots, as these will pull away moisture. Store in the fridge crisper up to two weeks.

Carrots

Carrots can do almost anything: dips, cakes, soups, salads, and even hot dogs.

Selection There should be no signs of wrinkling or molding. Check any greens attached. They should look perky. Limp, wilted greens have already started tapping the carrot for moisture.

Storage Remove tops or leaves, and store in the fridge crisper up to two weeks.

Corn 

Get cooking inspiration from our roundup of Finger-Licking Corn Recipes. 

Selection Look for bright green, tight-fitting husks with brown, slightly sticky tassels at the end. Rather than peeling back the husk to see the kernels (a farmers market faux pas), gently squeeze to feel the corn through the husk. Kernels should feel firm and plump, not dented or deflated.

Storage Leave one or two layers of husk on the corn and store in a loose-fitting plastic bag in the fridge for up to three days.

Cucumbers

Though botanically a fruit, cucumbers are treated as a vegetable in the culinary world. Slice and dice them up for refreshing salads, veggie sushi, or starchy bowls.

Selection Look for firm, bright cucumbers with wrinkle-free skin.

Storage Wrap cucumbers tightly to store. Extreme cold makes cucumbers mushy, so they should be kept in a warmer part of the fridge, such as the door.

Eggplant

Enjoy eggplant in stews, baba ghanoush, and saucy Italian dishes. Eggplant is also great for making veggie “steaks” to grill. 

Selection Select small- to medium-size eggplants with smooth, firm skin and no soft spots or tan patches. Large eggplants may be bitter. Check the stem, which should be green and supple. Look for a shine; eggplant skin turns dull over time.

Storage Store at room temperature for up to three days. The humidity in the fridge isn’t ideal for perishable eggplant.

Fresh Herbs

Fresh herbs are at their best in the summer, and they can bring out the best in myriad other produce on this list. Check out our guide for pairing fresh herbs and produce for some of the most delicious combos. 

Selection When buying fresh herbs, select bright green bunches with thin, tender stems and no signs of yellowing or browning. Check the stem bottoms. They should be bright and firm, not brown and gooey.

Storage Store like a bouquet for five to seven days in a jar or vase filled with water on the counter or in the fridge (except basil, which gets brown in the fridge). Change the water regularly.

Lettuce

Lettuce is available all year round, but it peaks from late spring and early summer. Follow the general shopping and storage tips here, or check out our comprehensive guide to lettuce for the scoop on different varieties and how to choose and use them.

Selection Select greens that look crisp, dry, and ruffly with no browning, yellowing, or wilting leaves. Check for symmetrical heads that haven’t had outer leaves trimmed away. The cut stem end should look dry with only a little browning.

Storage Store whole in a large mesh or paper bag in the crisper drawer for up to three days. Washed and dried leaves will keep for up to three days in the fridge. Remove any wilting or browning leaves.

New Potatoes

New potatoes have waxier skin than fully grown potatoes, so they hold their shape better when cooked. Try them in potato salad. Check out our guide to cooking with every type of potato.

Selection Select firm, smooth-skin potatoes that don’t show signs of sprouting, cuts, or black spots.

Storage Check for same-size tubers that will cook in the same amount of time. Store at room temperature in a cool, dark cupboard or drawer for up to three months. Refrigeration can affect potatoes’ color, flavor, and texture by causing their starches to convert to sugars.

Peas and Sugar Snap Peas

Peas are a simple way to bring subtle sweetness to casseroles and pasta dishes, but did you know they can also be blended into delicious sandwich spreads and even hummus? Sugar snap peas add a bit of crunch to grain-and-veggie bowls or creamy pasta dishes.

Selection Select firm, full, small- to medium-size pods that are a uniform bright green. Check the tips. Just-picked pods will have ends that are green and look fresh, not brown or dry. If buying shelled peas at the farmers market, ask when they were shelled. Once out of their pods, peas’ natural sugars quickly turn to starch, which can make them mealy. 

Storage Store peas and sugar snap peas in a breathable (mesh or paper) bag in the fridge crisper drawer to allow humidity to circulate without trapping moisture. Shell or stem just before eating.

Tomatoes

Check out our roundup of tasty plant-based recipes that center on tomatoes.

Selection Look for plump, shiny, brightly colored tomatoes that show no signs of bruises, punctures, or cracks. A ripe, juicy tomato is fragrant and feels tender-firm and heavy for its size; a relatively lightweight tomato is still maturing. Tomatoes continue to ripen at room temperature, so if you’re buying a bunch, select tomatoes at various ripeness stages so they will last several days.

Storage Store at room temperature. Avoid refrigeration if possible; temperatures colder than 55 ̊F will change tomatoes’ taste and texture.

Zucchini and Yellow Squash

Make the most of summer bumper crops zucchini and yellow squash, and don’t overlook the squash blossoms!

Selection Select squash with firm, smooth, shiny skin that are about 8 inches long. Larger specimens have more seeds and can be bitter or watery. Check for firmness by giving the squash a gentle squeeze. Soft squash may have a dry, cottony texture.

Storage Store unwashed in a breathable (mesh or paper) bag in the refrigerator for up to five days. Summer squash will also keep for one to two days in a cool place away from direct sunlight.

Summer Fruits

Fresh fruit will help keep you healthy, happy, and hydrated through the dog days of summer. Here are the best fruits to buy now and how to select and store them.

Berries

Berries are a healthy and delicious way to sweeten up a wide range of dishes, including salads, baked desserts, chilled desserts, and even savory entrees. Check out our roundup of Yummy Summer Strawberry Recipes.

Selection Select vibrant, evenly colored berries that show no signs of softening. A whitish bloom on blueberries or small hairs on strawberries, raspberries, and blackberries indicate extra freshness: Both get brushed away with long storage and repeated handling. Check bottoms of containers for “weeping” juice—a sign that some berries may be crushed or starting to mold.

Storage Store berries uncovered in the fridge for up to three days. Wash only when ready to eat. Water rinses away delicate berries’ protective coating, and moisture speeds molding.

Muskmelons (Cantaloupe, Honeydew)

Grill melons for a sweet summery side dish or puree for a delightful dessert soup.  

Selection Select muskmelons that feel heavy in your hand with skin that has yellowish (not green) undertones. Press the blossom end (opposite the stem end); it should give a little under gentle pressure and have a ripe fragrance. Check the stem end (the round indentation) for bits of stem or gashes, which are signs the fruit was cut off the vine too soon.

Storage Store muskmelons at room temperature for one to two days to develop flavors. Refrigerate for up to one week.

Watermelon

Nothing says summer like a perfectly ripe watermelon. Watermelon is a delicious snack in its own right, but it’s also phenomenal in gazpacho soup, chilled desserts, and fruit salads.

Selection Choose watermelon with a large, creamy yellow spot on its side, which means it fully ripened in the field. For cut watermelon, look for flesh that is firm, not grainy, with dark brown or black seeds (if any). Check the skin for cracks indicating overripeness. Give the fruit a thump with your finger; it should sound hollow.

Storage Store watermelon in a cool, dry spot for up to two weeks before cutting it. Wrap watermelon slices in plastic wrap and place cubes in an airtight container, then refrigerate up to three days.

Stone Fruits (Apricots, Nectarines, Peaches, Plums)

Stone fruits are highly seasonal, so be sure to load up on the summer varieties while you can. The decadently sweet fruits are great in cobblers and salads.

Selection Opt for pink- and golden-hued peaches and nectarines, golden-orange apricots, and deep-colored plums with smooth skin and no signs of green, browning, or bruising. Freestone varieties have pits that easily pull away, making them easier to slice. Check the aroma, which should be sweet and fragrant. Stone fruits should not be rock-hard but give a little, though they will continue to ripen. Freckle-like “sugar spots” on peaches and nectarines indicate sweetness.

Storage Store stone fruits for up to three days at room temperature to ripen and improve flavor and texture, then refrigerate up to a week.

For more advice on preserving produce, see Best Tips for Storing Fruits and Vegetables.

This article was originally published on Jun. 11, 2020, and has been updated. 

The post In-Season Produce: Your Guide to Summer Vegetables and Fruits appeared first on Forks Over Knives.