Spring is a time of excitement for chefs and foodies as it signals the return of bright and colourful fruits and vegetables after months of winter greens and hearty meats. We naturally crave bright, crisp, mouth-watering fruits as we head into the warm months. Eating seasonal fruits ensures that your food is at its peak flavour and freshness while supporting the local community by buying directly from farms and farmer’s markets. Consuming fresh, in-season produce is better for you and the planet. Discover the top 10 fruits of the season, from juicy strawberries and sweet apricots to tangy rhubarb.
Strawberries
Strawberries are the quintessential spring fruit, bursting with juicy sweetness and bright colour. As one of the first fruits to ripen after winter, they are a true symbol of the season. Not only are they delicious when eaten fresh, but they also add a pop of flavour to a wide range of dishes in the kitchen. The possibilities are endless, from strawberry shortcake to strawberry salads, smoothies and jams. And let’s not forget the classic combination of strawberries and cream. With their versatility and abundance, strawberries are a beloved ingredient that genuinely captures the essence of spring.
Rhubarb
Rhubarb is a flavorful spring fruit that has become a staple in many kitchens. As one of the first fruits to appear in the garden after winter, rhubarb is an accurate marker of the season. Its tart and tangy taste adds a distinct touch to desserts and sauces. Its vibrant red stalks make a beautiful addition to pies, crumbles and tarts. It also pairs well with savoury dishes, adding a unique touch to meats and sauces. Rhubarb compote is a classic accompaniment to pork, and rhubarb chutney is an excellent addition to a cheese board. With its versatility and distinct flavour, rhubarb is a fantastic ingredient for anyone looking to celebrate spring.
Apricots
Apricots are a delicious and versatile fruit that make their appearance in the spring. Their sweet and slightly tart flavour adds a burst of sunshine to any dish. Apricots are a great addition to both sweet and savoury dishes. They make an excellent jam, a tasty topping for yoghurt, oatmeal, and smoothie bowls and also pair well with meats, such as grilled chicken or pork. Apricots also make an excellent ingredient for desserts. In short, apricots are perfect for any springtime dish, whether sweet or savoury.
Blueberries
Blueberries are a juicy and flavourful fruit often associated with summer, but they actually start to come into season in the late spring. They can be used in both sweet and savoury dishes. Blueberries are great in smoothies, pancakes, muffins and other baked goods, adding a burst of sweetness and a pop of colour. They can also be used to make jams and preserves or added to salads for a fresh twist.
Cherries
Cherries are a delicious fruit that come into season in the late spring. They are sweet and tangy and can be used in both sweet and savoury dishes. Fresh cherries are great for snacking, adding to salads or using in desserts like pies, tarts and cakes. They can also be cooked down into a sauce or jam or used as glazes for meats or toppings for roasted vegetables. You don’t have to say goodbye to this beautiful fruit once the season ends – preserving cherries is the best way to ensure you’ll eat them throughout the year.
Mulberries
Mulberries are a delicious and often overlooked spring fruit that can uniquely flavour any dish. They have a sweet and tart taste, similar to a blackberry, and are typically in season from late spring to early summer. Mulberries can be enjoyed fresh off the tree or used in various recipes. They make a great addition to smoothies, muffins and other baked goods. Mulberry jam or jelly is also a popular way to preserve the fruit for use throughout the year. In savoury dishes, mulberries pair well with tangy cheeses and can be used to add a sweet note to salads or meat dishes.
Pineapple
While pineapples are available year-round, they peak in the spring season, making them a delicious and refreshing addition to any meal and adding a tropical twist to sweet and savoury dishes. They are great in smoothies, as a topping for yoghurt or ice cream, and can be grilled for a tasty and unique side dish. Pineapple is also a popular ingredient in savoury dishes such as jerk stir-fry or simmered curry. Pineapple juice and chunks can add flavour to marinades, dressings, and sauces.
Avocado
While avocados are typically associated with warm weather and summer, they are actually a year-round fruit, with peak seasonality in the spring. This creamy, nutrient-dense fruit can be used in sweet and savoury dishes. They are commonly included in guacamole, salads, sandwiches, and avocado toast, but they can also be used in desserts like chocolate avocado mousse or avocado ice cream. Avocados are a healthy and delicious addition to any springtime meal, and their versatility means there is no shortage of creative ways to use them in the kitchen.
Mango
Mangoes are a delicious and nutritious tropical fruit that reach their peak season in the spring. They can be used in a variety of recipes, from smoothies and salads to chutneys and salsas. They are also a popular ingredient in Indian, Asian and Caribbean cuisine, often used in curries, stir-fries, and desserts. Fresh mangoes make a delicious snack, either on their own, as an ice cream, sorbet, or served with yoghurt.
Cherimoya
Cherimoya is a tropical fruit that ripens in the spring and is known for its sweet and creamy flavour with hints of banana, pineapple and strawberry. The fruit can be eaten fresh or used to make ice cream, sorbet or baked goods. Its silky texture also makes it a great addition to smoothies, where it can be blended with yoghurt, milk or other fruits to create a delicious and healthy drink.
Celebrate the colourful arrival of spring with a tempting assortment of fresh meals that showcase the season’s bounty.
