What Fruit Is in Season? A Month-by-Month Guide
Discover the best fresh fruits available every season. Our comprehensive guide shows you what's ripe throughout the year, month by month.
Eating fruit at its peak is one of life’s simplest pleasures. Not only does fresh, in-season produce taste better, but it’s often more affordable and locally available. This comprehensive guide helps you discover which fruits are in season throughout the year. You’ll also find tips on how to shop, store, and savor your favorites while they are at their best.
Why Eat Seasonal Fruit?
- Better Flavor: Fruits picked at peak ripeness are naturally sweeter and more aromatic.
- More Affordable: In-season fruits are usually grown closer to home and cost less to transport.
- Higher Nutrition: The shorter time from farm to table means more vitamins and minerals are preserved.
- Supports Local Farmers: Choosing local seasonal fruit means supporting family farms and regional economies.
- Environmental Impact: Seasonal, regionally-grown fruit has a lower carbon footprint than imported varieties.
Spring Fruits: March, April, May
After the chill of winter, spring ushers in tender, juicy fruit perfect for refreshing snacks and desserts. While availability may vary by region and climate, these are the most common spring fruits:
- Strawberries: A classic spring favorite, best from April through June.
- Rhubarb: Technically a vegetable, but beloved for pies; in season March to June.
- Cherries: Tart and sweet varieties arrive in late May.
- Pineapple: At its juiciest from March to July.
- Apricots: Honey-sweet and soft, available late spring into summer.
- Kiwifruit: In season from February through May in temperate climates.
- Mangoes: Imported varieties peak in spring and early summer.
- Lemons and Limes: Citrus is still plentiful through spring.
- Loquats: A regional spring treat in warmer climates.
Shopping and Storage Tips for Spring Fruit
- Choose strawberries with shiny, deep red color and no white or green tips. Store unwashed in the refrigerator for up to 3 days.
- Cherries should be plump, shiny, and firm. Refrigerate in a single layer and eat within 2-3 days for maximum freshness.
- Mangoes yield slightly to gentle pressure at peak ripeness. Store on the counter until ripe, then refrigerate.
Summer Fruits: June, July, August
Long days and warm temperatures mean an abundance of summer fruit. This is the perfect time to enjoy the season’s juiciest and most colorful offerings:
- Peaches and Nectarines: Fragrant, tender, and dripping with juice from June through August.
- Plums: Sweet-tart flavor; best from May to October depending on the variety.
- Melons (Watermelon, Cantaloupe, Honeydew): Refreshing and hydrating, peak in mid to late summer.
- Blueberries: Bursting with sweetness from June to August.
- Blackberries and Raspberries: Delicate, best late June through August.
- Figs: Lush and soft, harvested late summer in warm regions.
- Grapes: Early varieties ripen in July, with main season through fall.
- Cherries (late varieties): Some cherries continue into early summer.
- Pineapple: Still widely available early summer.
- Lychee and Passion Fruit: Available in select regions during summer.
Shopping and Storage Tips for Summer Fruit
- Melons should have a sweet aroma, feel heavy for their size, and give slightly at the blossom end.
- Peaches and nectarines bruise easily; handle with care and store unwashed at room temperature until ripe, then refrigerate.
- Berries spoil quickly. Check carefully for mold and refrigerate unwashed in a single layer.
- Grapes should be plump and attached firmly to the stem. Store them refrigerated and unwashed until ready to eat.
Fall Fruits: September, October, November
As days shorten and temperatures drop, fall fruit offers a balance of sweetness and crispness perfect for baking and snacking.
- Apples: Dozens of varieties ripen from August to November; perfect for eating, baking, and cider.
- Pears: Look for Bartlett, Bosc, and D’Anjou in stores from September to January.
- Grapes: Peak season continues into the early fall months.
- Persimmons: Fuyu and Hachiya varieties ripen late fall.
- Cranberries: Tart and bold, harvested in October and November.
- Pomegranates: Jewel-toned arils are ready October through January.
- Plums and Figs: Some late harvests linger into early fall.
- Quince: Fragrant but tart; best cooked in jams or desserts from September through November.
- Kiwi: California-grown kiwis start to appear in November.
Shopping and Storage Tips for Fall Fruit
- Apples should be firm, with vibrant skin and no soft spots. Store apples in the crisper drawer for up to 4 weeks.
- Pears ripen best after picking. Allow them to ripen at room temperature, then refrigerate.
- Pomegranates with bright, unblemished skin are juiciest. Store whole pomegranates in a cool, dry place.
Winter Fruits: December, January, February
The coldest months of the year are brightened by a surprising variety of winter fruit, especially citrus. Many fruits continue to arrive from storage, but some are freshly harvested:
- Citrus (Oranges, Mandarins, Tangerines, Grapefruit, Lemons, Limes): Plentiful and at their sweetest from December through March.
- Pears: Later varieties like Comice and Bosc are available early winter.
- Apples: Many varieties are available from cold storage year-round.
- Persimmons: Especially Hachiya and Fuyu; peak through January.
- Pomegranates: Typically in season through January.
- Kiwifruit: Peak harvest extends through February in some areas.
- Pineapple: Tropical imports are widely available.
Shopping and Storage Tips for Winter Fruit
- Citrus fruits should be heavy, with smooth, glossy skin. Store at room temperature up to a week or refrigerate for longer shelf life.
- Pomegranates can be kept at room temperature for a week or refrigerated up to a month.
- Persimmons ripen at room temperature. Eat Fuyu when crisp or wait for Hachiya to turn soft.
Comprehensive Seasonal Fruit Table
| Fruit | Spring | Summer | Fall | Winter |
|---|---|---|---|---|
| Apples | ✔ | ✔ | ✔ | |
| Apricots | ✔ | ✔ | ||
| Berries (Straw, Blue, Black, Rasp) | ✔ | ✔ | ||
| Cherries | ✔ | ✔ | ||
| Citrus Fruits | ✔ | ✔ | ||
| Grapes | ✔ | ✔ | ||
| Kiwifruit | ✔ | ✔ | ✔ | |
| Mangoes | ✔ | ✔ | ||
| Melons | ✔ | |||
| Pears | ✔ | ✔ | ||
| Peaches & Nectarines | ✔ | |||
| Pineapple | ✔ | ✔ | ✔ | |
| Pomegranates | ✔ | ✔ | ||
| Plums | ✔ | ✔ | ||
| Persimmons | ✔ | ✔ |
Fruit Shopping Checklist
- Shop local farmers’ markets for the freshest options and varieties not found at supermarkets.
- Be open to trying new or unusual fruits, especially regional specialties.
- Choose ripe fruit by weight, color, and aroma rather than by appearance alone.
- Ask vendors for storage tips and ripening advice if you’re unsure.
Frequently Asked Questions (FAQs)
Q: Why do some fruits seem available all year?
A: Many supermarkets stock fruit year-round due to global imports, cold storage, and sophisticated transport. But for the best flavor and nutrition, choose locally grown, in-season varieties when possible.
Q: Does out-of-season fruit taste different?
A: Yes. Fruits grown and picked in their natural season ripen fully and typically develop better flavor. Off-season fruit is often less sweet, less juicy, or mealy in texture.
Q: How should I store fresh fruit?
A: Store berries, cherries, and grapes in the refrigerator, unwashed, in a breathable container. Most stone fruit (like peaches and plums) ripen at room temperature, then can be refrigerated. Apples, citrus, and pears often store best in the fridge crisper.
Q: Are frozen or dried fruits a good substitute?
A: Yes. Frozen fruit is often picked and packed at ripeness, preserving nutrients and flavor. Dried fruit offers convenience and a concentrated taste but can contain added sugar; always check labels.
Q: Why does seasonal availability vary by region?
A: Growing seasons differ depending on local climate, geography, and weather. Always check with local farmers or agricultural resources for the most accurate information on what’s in season near you.
Q: Should I buy organic or conventional fruit?
A: Both organic and conventional fruits can be healthy choices. If you’re concerned about pesticides, choose organic versions of fruits typically high in residues—such as strawberries and apples—or wash produce thoroughly.
Quick Tips for Enjoying Seasonal Fruit Year-Round
- Bake: Transform excess fruit into pies, crisps, or muffins.
- Freeze: Slice ripe fruit and freeze for smoothies, desserts, and snacking.
- Preserve: Make homemade jams, jellies, and preserves during peak season.
- Dehydrate: Drying fruit extends shelf life and creates a portable snack.
Conclusion
Knowing what fruit is in season helps you eat fresher, tastier, more nutritious food while saving money and supporting local growers. Enjoy the changing flavors each season brings, and don’t hesitate to explore new fruits as you browse markets throughout the year!
