How to Use the Seasonal Produce Guide
Select any month to see which US fruits and vegetables are at their peak — including their standout nutrients and the best way to store them. This guide reflects typical US growing and harvest seasons, which vary by region. Farmers market availability is the most reliable local indicator.
Seasonal produce is fresher, more nutritious, and less expensive. Strawberries in June have 1.5–2× more vitamin C than out-of-season hothouse varieties. Winter citrus like navel oranges and grapefruit are at their sweetest from January through March. Eating what's in season is the simplest way to get more nutrition for less money.
For storage: ethylene-producing fruits (apples, pears, avocados) will speed up ripening and decay of nearby vegetables. Keep them in separate fridge drawers. Most vegetables prefer humid storage — a damp paper towel inside the bag helps. Potatoes and onions should always be stored at cool room temperature, not refrigerated.
Frequently Asked Questions
This guide reflects typical US seasons. Local seasons vary by climate and region — strawberries peak in June in most of the US, but in January in California. Farmers markets are the best guide to what's truly local and in-season for your area.
Often yes. Vegetables are frozen shortly after harvest, locking in nutrients. Frozen peas, spinach, broccoli, and corn are nutritionally comparable to fresh — and sometimes better than fresh produce that's been stored for days. Frozen is excellent for cooked dishes.
Apples and pears last 1–2 months refrigerated. Winter squash and sweet potatoes keep 1–3 months in a cool, dark space. Carrots stay fresh for 1–2 months in the fridge. Most berries and leafy greens last only 2–5 days — buy those in small quantities.