The Best Spring Produce to Try This Year

Even though it might not feel like it in Chicago, spring is here! Spring is a time of new beginnings, growth and fresh starts. Sometimes, new changes can also bring a sense of imbalance or scattered feelings, due to the quick adjustments our bodies and minds have to manage.

Adapting to Mother Nature by making small lifestyle changes tailored to the season can help you ride the wave of change that comes with the transition from winter to spring. Eating produce in season is a great way to adapt to the season, fills your plate with bright colors and flavors and gets in some nutritious fruits and vegetables at a cheaper price.

When it comes to spring fruits and vegetables, most people think of asparagus and strawberries as the best spring produce. However, there’s an array of fruits and vegetables that flourish into season in the spring. Explore some new recipes with these two tried-and-true in season fruits and vegetables!


This tropical fruit is high in vitamins A and C, antioxidants that help your body fight off infection, boost immunity and keep your skin and tissues healthy. They’re also good sources of fiber, which aids in satiety. Here’s some delicious ways to enjoy mangos:

  • Add a punch of sweet to a savory poke bowl, just like The Foodie Dietitian
  • In a bright and cheery mango smoothie, like this one from The Blender Girl as featured on Oh She Glows
  • You’ll love mango chutney to top off a spicy Indian dish, like this recipe from aSweatLife’s Lunch Bunch
  • As a tropical topping for a coconut chia pudding, just like Nutrition Stripped


  • A ripe mango will give a little when it’s gently squeezed. A firmer mango will ripen on your counter at room temperature over a few days.


This cruciferous vegetable (a nutrient-rich plant family that includes veggies like kale, cauliflower and brussel sprouts) is also high in vitamin A, vitamin C and fiber, as well as vitamin K (helps your body make proteins for your blood and bones) and many cancer-fighting phytonutrients.

Here are some fun ways to enjoy broccoli:

  • In a light and fresh spring-themed pita, like this one from Cookie and Kate
  • As a creamy (yet dairy-free!) vegetarian soup made in the blender
  • As a healthier stuffing for a twice-baked sweet potato, like this one from Love and Lemons
  • In a spring green power quinoa bowl, like the one in aSweatLife’s Lunch Bunch

Enjoy the new season with the best spring produce nature has to offer!

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About Catherine Borkowski

Catherine Borkowski, RDN, LDN is a registered dietitian, yoga teacher, and food and nutrition expert. She is an advocate of a plant-powered life and believes in the healing powers of food and good nutrition. Catherine has worked as a dietitian in a variety of settings, and her approach is all about moderation, not deprivation, and cultivating a healthy relationship with food. Catherine completed her 250 hour yoga teacher training in 2017 and now weaves together her nutrition and yoga practices, as she feels that the mind-body connection of yoga can be applied to our nutrition habits and how we treat our body with the foods we eat. Outside of work, Catherine loves to cook and bake, especially experimenting with “weird” ingredients in her dishes – if it’s a new food trend, she’s got to at least try it once! She lives in Chicago with her husband, Dan, and her corgi puppy, Toby.