Spring brings with it plenty of delicious new items and if you’re eating seasonally, here’s my handy guide to what’s in season in May.

For Spring, we’re putting away the hearty fruits and vegetables and unearthing ones that have spent the winter quietly puttering away. May produce comes in lots of bright colors, sweet flavors, and dozens of varieties. So, here’s my quick rundown of the produce in season in May.

Fruit

Pineapple: Once you’ve followed my guide for cutting pineapple, this versatile fruit can be used from smoothies to tea, to heat-busting popsicles and cakes.

Rhubarb: Tart when raw and extra sweet when cooked with sugar, the beautiful pink stalks of the rhubarb plant are in peak season in May. Try an easy rhubarb crisp as a dessert to share or stock up at the market and make your own delicious jam.

Strawberries: They are easy to use in both sweet and savory dishes. If you prefer to drink them, try them blended into smoothies, juices, strawberry milk, or an easy mocktail. Strawberries can be enjoyed at every meal of the day, from breakfast to lunch and, the most important meal of the day, dessert!

Legumes

Peas (Green Peas, Snap Peas): For greens on your plate, May vegetables present the humble pea – sweet, crunchy, and perfect for a quick vitamin boost. Whether you eat them fresh or frozen (both are just as good!), you can enjoy green peas and snap peas raw, quickly sauteed, or integrated into another recipe, like my green pea soup that’s light enough for spring but still packed full of goodness.

Root Vegetables

Carrots: They are a versatile veggie that transcends sweet and savory, like strawberries. Try them blended with orange for an energy-boosting juice, or with ginger in a soup. Also, if you come across carrots with their leaves still attached, make sure to keep them. The carrot tops are great to add to salads and soups, and to make carrot top pesto.

Other

Artichoke: Roast them, turn them into a dip, or use them for dipping – artichokes are nutty, sweet, and a delicious addition to crudité and charcuterie boards.

Asparagus: Similarly sweet and nutty to artichoke, these vibrant green stalks can be prepared any way you like. I recommend roasting or sauteing – and you have to try them pickled – you’ll never go back to cucumbers!

Cactus paddles: Popular in Mexican cooking, cactus paddles are edible! Mixed with citric acid (I like lemon juice), olive oil, and salt, they can be part of a delicious salad or just cooked and eaten on their own with dips.

Leeks: Leek season is coming to an end as summer approaches. But these sweet vegetables are great for adding extra vitamins to any dish. Swap out heavy casseroles and stews for mixing into pasta and salads.

Mushrooms: If you’re not getting enough Vitamin D from the sun – mushrooms are here to help. With portobello, button, and cremini mushrooms being the most plentiful in May, try them in spring-friendly tacos, burgers, pasta, and dumplings.

If you try any of these recipes using May seasonal produce, let me know how it goes in the comments below. I’d love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Seasonal produce guides