Warm weather ahead calls for fresh and juicy fruit, a sweet and natural indulgence that we’ve been looking forward to throughout these dry and cold winter months. Even though we have access to a variety of produce year-round, here are the best seasonal fruits and vegetables to enjoy this spring for the lowest cost and the best flavor. 

Artichokes

Artichokes are at their peak from March through May. This unique vegetable can be very delicious when cooked the right way. This nutty vegetable has leaves, a stalk, and a heart that can be eaten if sliced thinly. Enjoy it roasted, fried, or in this Hot Spinach and Artichoke Dip by Food Network. 

Asparagus 

Fresh asparagus will be bright green with no signs of shriveling, with April being its peak season. You can eat them raw in a salad or roasted and topped with some vinaigrette as a side. If you really want to take them to the next level check out these Prosciutto Asparagus Puff Pastry Bundles by Fox and Briar. 

Carrots

Did you know that carrots have two crop seasons? One of them is late spring, and the other in the fall. This versatile root vegetable is delicious as a side, grilled, or even in baked goods. Carrot cake, anyone? Now’s your chance to get carrots on a budget.

Cherries

These little tart red bulbs are the juiciest and sweetest this time of year. When buying from the grocery store they usually come in large bags, so you really get great value for your money, but with the weather warming up, you can even head down to a farm and pick your own cherries. Be sure to pick the dark red ones that are ripe and ready to eat. Wondering what to make with them? From black forest cake, overnight oats, pie, and crumble bars, the combinations are endless. 

Fiddleheads

Fiddleheads are ferns that are harvested mid-spring before they have completely matured. They look like tightly-wound disks, and their flavor is somewhere between asparagus and green bean. There are many varieties, but the ostrich fern fiddleheads are the most popular. They must be cooked correctly until they have an ‘al dente’ bite to them. These can be pretty rare to find, so if you see them this season, be sure to give them a try!  

Garlic

Garlic is best during late spring or early summer. Here’s a hot tip: buy organic garlic for the best flavor — they’re much better for you than the ones that are bleached white. Their natural color is a mix of white and purple, and you won’t see much of a price difference. You can even peel all the garlic cloves and store them in your fridge for easy access. They last a while so you don’t have to worry about them going bad. 

Kiwis

Kiwi season will be pretty much over in May, so make sure you get your fix while they’re still soft and sweet! No more souring faces when you realize the kiwi you bought is hard and sour. You can still enjoy imported kiwi year-round, but you’ll be paying higher prices for those import fees. Keep your kiwis local to top your parfaits or make a bright, green fruit salad. 

Spring Onions

Brighten up your meals with this versatile vegetable. Use it as a topping, in soups, dumplings, dips, marinades, stuffing, and even stir-fry recipes! It adds a great fresh flavor and you can use the entirety of it, yes, even the white bulbs. 

Ready to add some spring inspiration to your weekly meals? Use the Flipp app to save on all of your in-season spring produce for a little extra money in your pocket, and a whole lot of flavor. 

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