# What Are the Vegetables and Fruit in Season in May?

- Link: https://lifeandwork.blog/homemaking-what-are-the-vegetables-and-fruit-in-season-in-may/
- Published: 2026-07-05T18:14:52-05:00
- Author: Bert Swope

What are the vegetables and fruits in season in May? You may be surprised to learn
that strawberries and asparagus are both in season in this month! However, there’s
even more to the month than just strawberries! You can also enjoy asparagus, artichokes,
and cherries, all of which are bursting with flavor. Keep reading to find out more
about the best produce of May! It’s easy to get confused about what is in season,
so keep reading to discover the perfect time to buy each item.

## apricots

Fresh apricots are at their peak in May and continue to be in season until August.
You can find them in many forms: dried, canned, jam, syrup, liquor, and much more.
They are a delicious single serving snack and a great addition to salads. They also
pair well with savory dishes such as a savory pilaf. For best results, pick apricots
at their peak, and store them in the refrigerator.

Apricots are not only delicious but also nutritious. They contain powerful plant
compounds called carotenoids, polyphenols, and vitamins. These compounds may help
prevent age-related eye diseases. The deeper the color of an apricot, the more carotenoid
content it contains. They can also improve the look of your eyes. So, you’ll want
to enjoy apricots when they are in season.

While most fruits are available all year round thanks to imports, choosing in-season
fruit is not only the best way to get the best flavor, but also support local growers.
It’s also good for the environment, as buying local fruit and vegetables supports
local businesses. Apricots are also a great addition to dishes during spring. Try
preparing a colorful dish featuring the fruit while it’s in season.

## artichokes

There are many health benefits of eating artichokes. They are incredibly nutritious
and a serving of roasted or boiled artichokes contains about 60 calories. A medium-
sized artichoke has plenty of magnesium, potassium, folate, vitamin C, iron, and
powerful antioxidants. They are also beneficial for the liver and digestive system.
Artichokes are available throughout the year, but their season is generally from
late spring to early fall.

When using fresh artichokes in recipes, keep in mind that the baby ones are much
more tender than the full-grown variety. Cut off the tough tips and the base; remove
the choke and pale middle leaves. Sprinkle with lemon juice to prevent browning,
and cook in salted water for 35 to 45 minutes. Once cooked, they should be easy 
to pull out a leaf. You can also use cooked artichokes in salads or as part of a
side dish.

While artichokes are considered a mystery vegetable, they are actually a fantastic
source of antioxidants and fiber. They contain 10.3 grams of fiber, mostly insoluble,
which means they don’t absorb water but bulk the stool. This fiber acts as a scrub
brush for the intestines. To get the most out of artichokes, make sure they are 
hand-picked from the stalks. Be sure to wash them before storing them. You can’t
use their seeds since they don’t breed true.

## asparagus

Asparagus are in season in May. While the vegetable will not be as sweet as broccoli,
it can still be enjoyed in a variety of ways. For starters, they’re very easy to
digest. You can make them into a tasty side dish or steam them whole. If you’re 
buying bundles at the grocery store, make sure to check the interior of the spears
for any mushiness. If it looks beautiful on the outside, it probably is.

Asparagus comes in two basic varieties, the female and the male. Female plants produce
seeds and crowd the garden beds. Male asparagus has larger stalks. Some new cultivars
have only male plants, making them more cost-efficient. The stalks can be sliced
or roasted for a flavorful side dish. Cooking asparagus is relatively quick and 
easy. Asparagus is available in a variety of colors and sizes. Depending on the 
size, each type has a slightly different taste and texture.

## cherries

Cherry season begins in the eastern United States in October and extends through
late February. The peak season for peaches is July and August. In May, cherries 
are available in supermarkets and fruit stands. Because of their short season, they
are very expensive, even though they are available all year round. Many birds eat
the crop before it is ripe, so they are expensive when they’re on store shelves.
Here are some tips to keep in mind while buying cherries.

Cherries are low in calories but packed with nutrients. They contain vitamins C,
A, and K, as well as potassium, magnesium, and calcium. Rainier cherries are especially
high in potassium, magnesium, and calcium. Because they are so limited, people often
pay a premium price for them. They’re in season for only two or three weeks, so 
the sooner you buy them, the better. While cherries are not in season throughout
the year, they’re still worth a try when they’re in season.

## lettuce

There are many benefits to eating seasonally. Not only is it more cost effective,
but produce grown in season is also in high supply and available at a lower price.
You can also support your local farmers, keeping money in the community and stimulating
the economy. And don’t forget the environment! Eating locally is the smartest way
to eat healthy. Here are some tips to help you make the best of your seasonal fruits
and vegetables:

Choose colorful produce. Summer is the season for vibrant vegetables and fruits 
like cucumbers, bell peppers, and cucumbers. Summer squash, grilled corn, and zucchini
are all in season at this time of year. Also, pick up some fruits, such as apples,
pears, and mangos, which are in season in June. These fresh fruits and vegetables
add a colorful touch to your plates and give you more ways to experiment with your
recipes.

## radishes

Radishes are edible greens from the roots of Raphanus sativus, which is related 
to mustard, turnip, and horseradish. They are available in many varieties, and contain
significant amounts of vitamin C. They are part of the cruciferous vegetable family,
which includes broccoli and cabbage. To get the most out of your radish purchases,
make sure to purchase a variety that is in season in May.

They are fast-growing and need moist soil to grow. Nitrogen-rich manure and fertilizer
are also beneficial in the growing process, and radish needs a rich and moist environment
to grow. It can also be planted with other crops, such as the tomato family, to 
break the soil crust. You can harvest them after other summer crops, and save the
best for fall! In addition to eating radish right now, you can also grow a variety
of other plants and vegetables during this time, including peppers and potatoes.

You can eat radishes raw, as well as cook them. You can simmer them in a pot of 
broth or braise them with other spring vegetables. You can also pickle them and 
add them to salads and other dishes. You can also buy stinging nettles at select
stands. In addition to the red skin, radishes are also available in green form. 
These are not as common as their white counterparts, but they can be eaten raw or
cooked, and are a great addition to salads.

## rhubarb

Rhubarb is an excellent source of vitamin C, potassium, and fiber. It is classified
as both a fruit and a vegetable for tariff purposes, though its classification as
a fruit has changed over time. It is particularly good for balancing desserts and
adding a sour flavor to meat dishes. Its tartness can be balanced by adding sugar
or honey, or by combining it with a sweet fruit such as strawberries.

Depending on where you live, spring produce is abundant. In warm climates, spring
fruits and berries are abundant in May. Vegetables in the spring season are also
plentiful and include asparagus, peas, and rhubarb. Rhubarb pairs well with other
fruits and vegetables, and is a great addition to spring recipes. Grilling is also
in full swing in May, so make sure to try a variety of spring vegetables and fruits!

## zucchini

To grow in-season zucchini, look for a few key characteristics. Male zucchini have
a thin, straight stem behind their flowers. The anther is located within, and should
be loaded with yellow pollen. Female zucchini flowers appear two to three weeks 
after the males. Those who grow these plants are rewarded with the most tender and
delicious fruit of all. Here are some other helpful tips to help you plant zucchini.
Read on to learn how to grow zucchini in May.

First, choose an area where the zucchini plants will get a steady supply of water.
Since these plants are shallow rooted, you’ll need to water them regularly – about
an inch or two a week. Make sure you’re not disturbing the roots during transplant
establishment or germination. Ensure there’s a steady moisture supply during these
early stages of growth, or they will suffer from water stress. If possible, mulch
the garden bed with garden compost, which will help retain moisture and keep weeds
at bay.

How to Shop for Seasonal Fruits and Vegetables

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