What’s in season?

April Fruits & Vegetables

The greens are coming, the greens are coming!

As spring rushes in, we gradually turn from root veggies to fresh new greens and the surprising sharp bite of radishes. Our fruits still journey from our Southern neighbours but these fruits are changing as well. Enjoy the last of sweet juicy citrus and welcome fresh pineapple and mangos to your plate.

Enjoy this collection of my favourite recipes and tips for selecting, storing and preserving this month’s featured produce.

  • Find the freshest tasting produce
  • Get the most affordable produce
  • Reduce your environmental footprint
  • Get instant variety by eating seasonally

Use this list for meal planning and making grocery lists.

Supplement this list with frozen and canned fruits and veggies to keep costs down. Of course, you can add whatever fresh produce you’d like. I often add other fresh produce that comes from as close to home as possible. For example there are more local greenhouses that sustainably grow tomatoes, sweet peppers, cucumbers, fresh herbs, lettuce and micro-greens. And, on special occasions, I also reach for exotic fruits and veggies from around the world. What a treat!

Helpful Tips

How to Store April Fruits & Vegetables

  • Colour is less important when selecting mangos than smell and touch. Ripe mangoes have a sweet, fruity mango scent and are slightly soft (not mushy). Firm mangos that have no scent need to ripen, they will continue to ripen at room temperature. Just keep your eye on them!
  • Make dark leafy greens last longer and more convenient to eat by prepping them when you bring them home. Sort, wash and shake off extra moisture (no need to dry perfectly). Wrap them in a towel and store in open plastic bag in fridge.
  • Buying vegetables with their greens attached is a good way to judge freshness. But once you get them home, it’s best to remove the greens so they don’t continue to draw moisture from the root. This is true for radishes, carrots, beets, parsnips and other root veggies.
  • When choosing asparagus look for closed tips, bright green colour, sturdy stems that stand straight when held at the bottom and slender stems.
  • Hardy, dark leafy greens like spinach, kale, chard, beet greens, collard greens, bok choy are longer lasting, more versatile and more nutrient packed compared to lettuce. These greens can be frozen and work great in hot dishes like frittatas and soups, so there’s often less food waste.
  • Radishes come in many different varieties, some spicier than others. Older, bigger radishes and those that get too much heat also develop a sharper flavour. They make great additions to quick pickles.
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Meal Inspiration for ANY season!

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24 weeks, 160+ recipes, 50+ pages

  • List of seasonal fruits & vegetables
  • Storage info & tips for seasonal produce
  • 42 meals per season
  • DIY meal plan help
  • 160+ yummy recipes

This ebook is available in full year or individual season formats.