Spring brings more fruits and vegetables

SANTA MONICA, Calif., April 12 (UPI) -- Produce sections in grocery stores may look the same from season to season, but spring brings many seasonal fruit and vegetables, a U.S. food expert says.

Phil Lempert, a food industry analyst, trend watcher and creator of, said eating seasonally -- and buying from local farmer's markets or green grocers -- allows people to diversify their diet but might also lessen some of the adverse pollution caused by packaging and shipping produce long distances.


"Strawberries, kiwis, all types of leafy greens, oranges, mangos and asparagus are all great sources of the potent antioxidant and immune booster vitamin C," Lempert said in a statement.

"Many spring fruit and vegetables also serve up an excellent 'dose' of vitamin A, which functions to preserve and improve eyesight as well as help fight viral infections. Some of the best include: carrots, apricots, mangos, leafy greens including: spinach, kale, Swiss chard, mustard and dandelion greens."

Serve up, artichoke, asparagus, carrots, fava beans, peas, radishes, spring onions and morel mushrooms as stand alone side dishes, showcasing springs finest flavors, Lempert advised.

"Snack on strawberries, apricots, kiwis, mangos, and oranges to taste the flavors and gain the nutritional benefits of springs best fruits," Lempert added.


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