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Spring Fruits and Vegetables

Julia Price
Mar. 19, 2024 / VASA Admin
Piles of strawberries, radishes, pineapples, lettuce, spinach, and cherries.

Spring is almost here and that means warmer, sunnier days are ahead! One of the best parts of spring is the variety of fruits and veggies that become available. Here are some great in-season choices for your meal prep, cooking, and baking needs.

Spring Fruits:

Strawberries: Strawberries are sweet and high in vitamins, antioxidants, and fiber! Strawberries are great to incorporate into smoothies, salads, or for simple snacking.


A plate of strawberries mixed with an assortment of fruits and vegetables.


Kiwi: This fruit is packed with vitamin C and antioxidants. Slice them and add to fruit salads and yogurt parfaits or simply peel and eat them on their own for a yummy snack.

Apricots: Apricots are a great addition to the springtime fruit lineup. They are rich in vitamin A and fiber. Plus, they are awesome for snacks, baking, jams, or salads.

A pile of apricots

Pineapple: Pineapple reaches its peak sweetness during springtime! It is high in vitamin C and fiber. Pineapple adds a refreshing taste to salads and savory dishes, is great sliced or cubed to eat as a snack, and adds a tropical flavor to smoothies (scroll down for a strawberry pineapple smoothie recipe).

Cherries: Filled with vitamin C and antioxidants, cherries are amazing on their own, in baked goods, or as a fun topping to spring and summer drinks.


A bowl of cherries


Spring Vegetables:

Asparagus: Asparagus contains antioxidants, vitamins, and fiber. Grill, roast, or sauté it with garlic and olive oil for a delicious and nutritious side dish.


A pile of asparagus


Peas: Peas come in several varieties and are high in vitamin C, vitamin E, and zinc. Peas are a versatile ingredient that can be added to soups, salads, stir-fries, or enjoyed on their own.

Spinach: Spinach offers a wealth of vitamins, minerals, and antioxidants like vitamin A, vitamin K, and zinc (just to name a few). Spinach is a delicious base for salads and can be added to stir-fries, pasta, and more. You can also sneak a handful of spinach into your smoothies for extra nutrients and essentially no taste!

Lettuce: With the arrival of spring, lettuce varieties such as butterhead, romaine, and leaf lettuce thrive. Lettuce is high in vitamin A and rich in water content. Use it as a base for salads, sandwiches, wraps, or tacos.


A group of tacos loaded with lettuce, meat, and other vegetables


Radishes: Radishes are high in vitamins and potassium. You’ll typically find them in salads, but are also great raw and dipped into your favorite hummus or dressing.


A bowl of radishes beside a group of raw radishes


Strawberry Pineapple Smoothie

Reap the benefits of spring fruits and veggies by combing them in a delicious and easy-to-make smoothie.


Two glasses of a strawberry pineapple smoothie on a set with a decorative pineapple and loose strawberries on the table



  • ¾ cup strawberries 
  • ½ cup pineapple chunks 
  • ½ cup spinach 
  • ½ cup vanilla Greek yogurt 
  • 2 tbsp honey 
  • ¾ cup milk 
  • ¼ cup ice
  • Optional: 1 scoop of vanilla protein powder (for extra protein) 


  1. Place all ingredients in a blender and blend until smooth!
  2. Pour into a glass or to-go cup and enjoy!