What’s Fresh for Spring

Spring is in the air, and with a new season comes new seasonal fruits and vegetables. Eating with the seasons is a great habit for any classy co-ed to pick up. Eating seasonally means that produce has a shorter distance to travel to get to your plate, which translates into more nutrients in your body. Eating with the seasons is also a good way to support local agriculture. Go to your local farmer’s market and find some new fruits and vegetables to try or pick up some of your favorites.

Apricots                                        Honeydew
Artichokes                                    Limes
Asparagus                                   Mango
Broccoli                                        Morel mushrooms
Carrots                                         Oranges
Chives                                          Peas
Collard greens                           Pineapple
Corn                                              Rhubarb
Fava Beans                                 Spinach
Fennel                                          Strawberries
Green Beans                              Vidalia Onions

Fruits and vegetables are great sources of vitamins, minerals, and other natural substances that may help protect against chronic diseases, like stroke and other cardiovascular diseases along with certain cancers.

Strive for your five a day and eat the rainbow for better health! Fresh, canned, frozen, dried, or 100% fruit juice, in all of their forms they are a great addition to any meal or snack.

Now, what to do with all of this lovely produce? Here are a few spring recipes to inspire your taste buds:

Appetizer: Hot Spinach and Artichoke Dip
Entree: Pasta, Pancetta, and Peas
Side dish: Sautéed Carrots
Dessert: Strawberry Shortcake


Ellen Ratliff is a Senior Health Writer at College Lifestyles ™. She is a junior at Michigan State University, majoring in Dietetics with a specialization in Health Promotions. Her favorite spring fruits and vegetables are asparagus, broccoli, pineapple, and carrots.